Instant Pot Vegetarian Chili is a meatless chili that is loaded with beans, bell peppers, tomatoes, and tons of flavor! This is the perfect vegetarian chili to eat with tortilla chips or a batch of cornbread, and it's so easy to make in the Instant Pot.
I've been on a chili kick lately! I love how hearty chili is, which is exactly what I crave this time of year. I really don't have a favorite kind of chili, it just kind of depends on what I'm in the mood for. When I'm in the mood for a meatless chili, this hearty Instant Pot Vegetarian Chili is my go-to! It's so incredibly easy to make, is loaded with beans and has my favorite chili "secret" ingredient - baked beans! The sweetness from the baked beans adds a little something special to chili, and I really can't make chili without it now!
I also love using the Instant Pot for chili because it speeds up the process a LOT. Typically you want chili to simmer for awhile to really get the flavors to deepen, but with the Instant Pot, there's no need for that. It cooks in 8 minutes on high pressure - EIGHT!
The ingredients in this Instant Pot Vegetarian Chili
This recipe is super easy to make!
Saute the vegetables. Turn the Instant Pot on the sauté/brown function and add olive oil. Add the onion and bell pepper and saute until softened, about 5 minutes. Add the garlic and cook another minute.
Add the rest of the ingredients. Turn off the sauté function and add the spices, diced tomatoes, crushed tomatoes, canned beans, and broth and give it a good stir.
Cook. Place the lid on the instant pot and seal it. Cook on high for 8 minutes. Let the pressure naturally release for 5 minutes and then release the quick release valve.
Serve with desired toppings!
Absolutely! To make this into a freezer meal, simply place all of the ingredients except the broth/water and toppings into a freezer bag and freeze. Once you're ready to cook it, thaw in the refrigerator overnight, add it to the Instant Pot, add the water/broth, and then cook on high pressure for 8 minutes.
You can also freeze this Instant Pot Vegetarian Chili after cooking, too. Simply put it into freezer bags (ideally once it's cooled off a bit) and freeze flat. Freezing it flat will make it easier to store in the freezer without taking up a lot of room. You can also freeze it in a Tupperware container.
Yeah that will work, too. Just saute the onions and bell peppers, and then add to the slow cooker along with the remaining ingredients. Cook on high for 3 hours or low or 6-7 hours.
This meatless chili recipe is super flexible and you could definitely pack it with even more veggies. I think any color of bell peppers, sweet potatoes, regular potatoes, chipotle peppers, jalapeño peppers, fresh diced tomatoes, poblano peppers, mushrooms, carrots, and zucchini would all work well.
You could also use different beans in this chili such as white beans or chickpeas. If you want to use dried beans, you'll need to cook them in the Instant Pot for 30 minutes prior to using them in the recipe. Red lentils would also work. Simply add them when you add the tomatoes beans. In addition, you could also add adobo sauce from a smoky flavor and a kick of spice, if you'd like.
My favorite is cornbread! I pretty much always use Famous Dave's boxed mix. If I don't have time to make cornbread, I like to serve it with tortilla chips crushed on top.
My favorite toppings are shredded cheddar cheese, plain Greek yogurt, and chopped green onions. Fresh cilantro, hot sauce, a squeeze of lime juice, and sour cream are also delicious on top of this chili!
Store leftover chili in an airtight container for 3-4 days in the refrigerator.
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