Instant Pot Vegetarian Chili
A bean-loaded, meatless vegetarian chili made in the Instant Pot.
Servings: 8 servings
Calories: 293kcal
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!
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