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 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!

What You’ll Need

• 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
• Kidney Beans
• Black Beans
• Vegetable Broth or Water
• Shredded Cheese, Cilantro, Green Onions, Sour Cream/Greek Yogurt – for 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 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 should I serve with Instant Pot Vegetarian Chili?

My favorite is cornbread! I either use this recipe, or 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 are shredded cheddar cheese, plain Greek yogurt, and chopped green onions. Cilantro, hot sauce, a squeeze of lime, and sour cream are also delicious on top of this chili!

Like this recipe? Check these out, too:

Sweet Potato Black Bean Chili

Sweet Potato Quinoa Chili

Vegetarian White Chili

Instant Pot Vegetarian Chili

A bean-loaded, meatless vegetarian chili made in the Instant Pot.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: beans, black beans, chili, instant pot, kidney beans, pinto beans, vegetarian

Prep Time: 15 minutes

Cook Time: 13 minutes

Servings: 8 servings

Calories: 293kcal

Author: Taylor

Ingredients

• 2 tbsp olive oil
• 1 white onion diced
• 1 red bell pepper stem and seeds removed, diced
• 3 cloves garlic minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp 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!

Nutrition

Calories: 293kcal | Carbohydrates: 51g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1170mg | Potassium: 1207mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1528IU | Vitamin C: 42mg | Calcium: 176mg | Iron: 7mg

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