Home
Vegetarian Chili in the Instant Pot
Vegan
Gluten Free

Vegetarian Chili in the Instant Pot

Rich and hearty vegetarian chili made easy in your Instant Pot with beans, vegetables, and warming spices.
Vegan
Gluten Free

Vegetarian Chili in the Instant Pot

Rich and hearty vegetarian chili made easy in your Instant Pot with beans, vegetables, and warming spices.

40 minutes

Prep Time

25 minutes

Cook Time

Easy

Level

Serves 6

Servings

40 minutes

Prep Time

25 minutes

Cook Time

Easy

Level

Serves 6

Servings

This vegetarian chili proves you don’t need meat for a deeply satisfying bowl of comfort food. Using the Instant Pot cuts cooking time dramatically while still developing those rich, complex flavors that make chili irresistible. Packed with protein-rich beans and colorful vegetables, this recipe delivers both nutrition and incredible taste. Whether you’re feeding a crowd or meal prepping for the week, this one-pot wonder will become your go-to comfort food solution.

Ingredients

  • olive oil
    2
    tablespoons
  • yellow onion
    1
    large
  • red bell pepper
    1
    whole
  • garlic
    3
    cloves
  • chili powder
    2
    tablespoons
  • ground cumin
    1
    tablespoon
  • smoked paprika
    1
    teaspoon
  • oregano
    1/2
    teaspoon
  • diced tomatoes
    1
    can (14 oz)
  • tomato paste
    2
    tablespoons
  • black beans
    1
    can (15 oz)
  • kidney beans
    1
    can (15 oz)
  • vegetable broth
    1
    cup
  • frozen corn kernels
    1
    cup
  • salt
    1
    teaspoon
  • black pepper
    1/2
    teaspoon

Tips

  1. Add diced sweet potato or butternut squash for extra heartiness and natural sweetness.

  2. Include mushrooms for extra umami flavor - cremini or portobello work beautifully.

  3. Make it spicier with jalapeños, chipotle peppers in adobo, or a dash of hot sauce.

  4. Use different bean combinations like pinto, white beans, or chickpeas based on your preference.

Storage

Store leftover chili in the refrigerator for up to 5 days or freeze for up to 3 months. The flavors actually improve after a day or two. Reheat gently on the stovetop, adding a splash of broth if needed to thin consistency.

Steps:

Sauté the aromatics
Set your Instant Pot to sauté mode. Add olive oil and heat for 1 minute. Add diced onion and bell pepper, cooking for 4-5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Toast the spices
Add chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for 1 minute to toast the spices and release their oils. This step builds incredible depth of flavor.
Add wet ingredients
Pour in the diced tomatoes with their juice and tomato paste. Stir well to combine and scrape up any browned bits from the bottom of the pot. Add vegetable broth, black beans, kidney beans, and corn.
Season and pressure cook
Add salt and pepper, then stir everything together. Cancel sauté mode and secure the Instant Pot lid. Set the valve to sealing position and pressure cook on high for 15 minutes.
Natural release and serve
When cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Stir the chili and taste for seasoning, adjusting salt and pepper as needed. Serve hot with your favorite toppings.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    12.5 g

    Fat

    6.2 g

    Carbohydrates

    48.3 g

    Fiber

    15.8 g

    Sugars

    8.7 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add diced sweet potato or butternut squash for extra heartiness and natural sweetness.

  2. Include mushrooms for extra umami flavor - cremini or portobello work beautifully.

  3. Make it spicier with jalapeños, chipotle peppers in adobo, or a dash of hot sauce.

  4. Use different bean combinations like pinto, white beans, or chickpeas based on your preference.

FAQ

Yes! Use 1 cup each of dried black beans and kidney beans. Soak them overnight, then add them with an extra cup of broth and increase cooking time to 30 minutes with natural release.
Reduce the chili powder to 1 tablespoon and omit the paprika if you prefer mild flavors. You can always add more heat with hot sauce when serving.
Absolutely! The Instant Pot can handle a double batch easily. Just make sure not to exceed the maximum fill line, and the cooking time remains the same.
Try avocado slices, dairy-free sour cream, shredded cheese, chopped green onions, cilantro, or crushed tortilla chips for added texture and flavor.