Instant Pot Vegetarian Chili
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!
Ingredients in Instant Pot Vegetarian Chili
The ingredients in this Instant Pot Vegetarian Chili
- Olive Oil
- White Onion
- Red Bell Pepper
- Garlic
- Chili Powder
- Cumin
- Smoked Paprika
- Dried Oregano
- Salt
- Cayenne Pepper - this is optional but definitely add if you like a bit of heat in your chili!
- Diced Tomatoes
- Crushed Tomatoes
- Black Beans
- Pinto Beans
- Red Kidney Beans
- Black Beans
- Vegetable Broth or Water
- Shredded Cheese, Cilantro, Green Onions, Sour Cream/Greek Yogurt - for toppings
How to Make Instant Pot 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!
Instant Pot Vegetarian Chili Questions
Can Vegetarian Chili be made into a freezer meal?
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.
Can I make this in a slow cooker?
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.
What other vegetables could I add?
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.
What are other variations for this Instant Pot Chili?
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.
What should I serve with Instant Pot Vegetarian Chili?
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.
What toppings are the best for vegetarian chili?
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!
What is the best way to store Instant Pot Vegetarian Chili?
Store leftover chili in an airtight container for 3-4 days in the refrigerator.
Like this recipe? Check these out, too:
Sweet Potato Black Bean Chili
Sweet Potato Quinoa Chili
Instant Pot Vegetarian Chili
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper optional and adjust to spice preference!
- 28 ounces diced tomatoes
- 28 ounces crushed tomatoes
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can baked beans drained and rinsed
- 1 cup water or vegetable broth
Toppings:
- shredded cheddar cheese
- diced green onions
- chopped cilantro
- sour cream/Greek yogurt
Instructions
- Turn Instant Pot on to brown/saute function.
- Add the olive oil.
- Add the onion and red bell pepper and cook until slightly softened, about 5 minutes.
- Add the garlic, and cook one more minute. Turn off brown/saute function.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and cayenne pepper and stir to combine.
- Add the diced tomatoes, crushed tomatoes, beans, and broth/water, and stir well to combine.
- Place the lid on the Instant Pot and seal the vent.
- Cook on high pressure for 8 minutes.
- Let the pressure naturally release for 5 minutes and then release completely.
- Serve topped with the suggested toppings, and with tortilla chips or cornbread.
- Enjoy!
