Instant Pot Vegetarian Chili
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.From the very first spoonful, my instant pot vegetarian chili had me hooked! It’s rich, smoky, and slightly spicy, it’s everything I want in a hearty meal. Packed with three kinds of beans and colorful veggies, it’s family-friendly, easy to make, and completely ready in just 30 minutes.
There’s nothing quite like cozying up with a warm bowl of chili after a long day. For me, it’s the ultimate comfort food – filling, hearty, and packed with bold, delicious flavors. My instant pot vegetarian chili has become a go-to in my kitchen. If you’re into flavorful, hearty meals like this one, you should also check out my vegan black bean chili.
👩🏽🍳 Why I Love This Recipe
What I adore most about this vegetarian chili is how easily it adapts to whatever I’m in the mood for. Some nights, I keep it simple with just beans, veggies, and spices, letting the bold flavors shine. Other nights, I’ll raid the fridge, tossing in zucchini, a handful of spinach, or whatever’s calling my name. Honestly, it’s become such a staple in my kitchen that I’ve lost track of how many times it’s brought warmth and comfort to my table.
I can’t live without my Instant Pot for meals like my vegetarian chili. It turns a handful of pantry staples and fresh veggies into a rich, aromatic dish that tastes like it’s been simmering all day, but it’s ready in under 30 minutes! This isn’t just any chili. It’s hearty without being heavy, packed with three types of beans, and spiced to perfection with just the right balance of smoky, savory, and spicy flavors. I’ve tried and loved many vegetarian chili recipes, but this one stands out.
Curious about my two secret ingredients? They’re unsweetened cocoa powder and smoked paprika. Together, they create a deep, smoky flavor that rivals any traditional meat chili. The best part? This version is healthier, vegetarian, and packed with protein and fiber.
It’s ideal for busy weeknights or meal prepping for the week ahead, and it’s totally kid-approved. The Instant Pot makes it a breeze – just sauté, add your ingredients, pressure cook, and you’re done! From my kitchen to yours, I hope this recipe becomes a staple in your home as it has in mine.
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🥘 Ingredients
I know the ingredient list might look a little long, but trust me, everything is easy to find, and the prep time is super quick. Here’s what I always grab to make this delicious veggie chili in the Instant Pot.
Canned Beans: I use kidney, black, and pinto beans to make the chili hearty, filling, and packed with protein. They’re easy to find and perfect for meatless meals!
Bell Peppers & Onion: These veggies add vibrant color and a flavorful base. I love how they make the chili fresh and delicious.
Crushed Tomatoes: They create a rich, savory foundation that ties all the flavors together. Any brand works, but I swear by San Marzano!
Spices: Chili powder, smoked paprika, and unsweetened cocoa powder give this chili its smoky, bold, and slightly spicy kick. It’s the secret to that “cooked-all-day” flavor.
Vegetable Broth: This ties everything together with a light, savory touch. It’s my go-to for making the chili perfectly hearty without being heavy.
🍲Substitutions
Beans: I love swapping out beans for chickpeas, lentils, or even white beans to switch things up. If I’m using dried beans, I soak them overnight and adjust the cook time.
Veggies: This recipe is perfect for cleaning out the fridge! Sweet potatoes, butternut squash, or greens like spinach work beautifully just adjust the spices to keep the flavor balanced.
Sauce: I often replace soy sauce with vegan Worcestershire for a slightly tangier kick. It’s a simple swap that adds a lot of depth.
Tomatoes: Canned fire-roasted tomatoes are my favorite for a smoky, rich flavor. They’re an easy way to level up the chili!
🔪 How To Make
When the weather starts to turn chilly, the first thing I can’t wait to cook is my vegetarian chili in the Instant Pot. Today, I’m excited to show you exactly how to make it.
Sauté: First, I set my Instant Pot to sauté and add a drizzle of olive oil. Then, I toss in the bell peppers, onion, and garlic, letting them cook for 2-3 minutes until they’re soft and the kitchen smells incredible!
Pressure Cook: Next, I add everything else to the pot: beans, spices, and all and give it a good stir to combine. Then, I close the lid, set the Instant Pot to high pressure, and let it cook for just 4 minutes!
Release Pressure: Once the cooking is done, I let the pressure release naturally for 5 minutes before carefully doing a quick release. Then, I give the chili a good stir to bring everything together, it’s almost ready to enjoy!
Serve Chili: Finally, I ladle the warm chili into bowls and top it off with my favorite toppings. A little cheese, a dollop of low-fat sour cream or Greek yogurt, diced tomatoes, green onions, or crunchy tortilla chips, whatever you love, pile it on and enjoy!
💭 Expert Tips
My #1 Secret Tip for making my Instant Pot vegetarian chili is to adjust for newer Instant Pot models to avoid that dreaded “burn” warning! I learned this the hard way when my first batch stopped mid-cook because the tomatoes and beans stuck to the bottom. Now, I always add the vegetable broth and spices first, give it a quick stir, and then carefully layer the beans and tomatoes on top without mixing. It’s such a simple tweak, but it makes all the difference for a smooth, stress-free cooking process!
Other Tips To Keep In Mind:
- Use Spinach: I love adding a 5 oz box of chopped baby spinach for extra greens. Just toss it in with the other ingredients, and it blends right in perfectly!
- Adjust Spices To Taste: Everyone likes their chili a little different, so I always taste and adjust. Add more crushed red pepper for heat or more salt for balance, it’s totally up to you!
- Cook On The Stove: No Instant Pot? No problem! You can easily make this chili on the stovetop, check the FAQs for all the details.
- Make It Kid Friendly: For kids, I like setting up a toppings bar so they can customize their bowls. You can also puree the veggies with the tomatoes and tone down the spices for picky eaters.
📖 Variations
The beauty of this vegetarian chili is how easily you can make it your own! These are my favorites variations:
Cool & Fresh Toppings: I love adding a dollop of sour cream or plain Greek yogurt for a creamy, tangy touch (or cashew cream for a vegan option). For something bright and fresh, I go for sliced green onions, fresh cilantro, or a spoonful of salsa, it’s like a flavor burst with every bite!
Crunchy & Spicy Toppings: Crushed tortilla chips, crackers, or pepitas are my go-to for a little crunch, they add the perfect texture. If I’m craving heat, I’ll dice up a jalapeño, toss in a chipotle pepper, or swirl in some adobo sauce for that smoky, spicy kick.
Fresh Squeezed Lime Juice: A squeeze of lime adds a bright, citrusy flavor that brings the chili to life. If I don’t have lime, lemon works just as well!
Brown Rice or Quinoa: These mix-ins are hearty and pair perfectly with chili, making it even more filling. My kids especially love adding a scoop to their bowls!
Cheese: Melty cheese is always a hit, whether it’s shredded cheddar, a Mexican blend, or even vegan cheese. It’s the ultimate finishing touch for a cozy bowl of chili!
🍽 Serving Suggestions
My Instant Pot vegetarian chili is so hearty and satisfying, it’s perfect on its own. But if you’re like me and love to pair it with a little something extra, here are some of my favorite sides to round out the meal!
A Fresh Garden Salad: I love pairing my chili with a crisp, refreshing salad like tomato avocado cucumber salad or my delicious Mexican fruit salad on greens. It’s light, colorful, and a perfect balance to the hearty chili!
Cornbread: my healthy cornbread is always a hit with chili! I also love serving it with fluffy low calorie biscuits.
Grains: A side of rice or quinoa is simple and satisfying, but vegan Mexican rice really takes it up a notch. It’s a flavorful way to round out the meal!
Quesadillas: Strips of veggie or vegan quesadilla are my favorite for dipping into chili. They’re fun, tasty, and perfect for scooping up every last bite!
🫙 Storage Directions
It’s easy to store this simple chili so that you can eat it throughout the week! And it tastes even better the next day when all of the flavors have a chance to meld together for longer!
Refrigerator: I store any leftover chili in an airtight container, and it keeps fresh in the fridge for up to 4 days. I always make sure to keep the toppings separate to avoid sogginess!
Freezer: Once the chili cools completely, I transfer it to a freezer-safe container. It freezes beautifully and lasts up to 3 months, perfect for meal prep!
Reheating: I let my chili thaw in the fridge, then either gently reheat it on the stovetop or use the microwave’s defrost setting. It tastes just as good as the day I made it!
Make-Ahead Tips: When I’m short on time, I chop all the veggies and rinse the beans a day or two ahead. I keep them in separate airtight containers in the fridge, so all I have to do is toss everything in the pot and cook!
❓Recipe FAQs
CAN YOU MAKE THIS VEGETARIAN CHILI ON THE STOVETOP?
If I’m making this on the stovetop, I start by heating olive oil in a large pot and sautéing the onions, garlic, and bell peppers for about 5 minutes. Then, I add the rest of the ingredients, bring it to a boil, and let it simmer on low for 30 minutes to an hour. The longer it simmers, the thicker and richer it gets.
What can I replace meat with in chili?
There are so many great plant-based options to replace meat in chili, and I’ve tried them all! Beans, chickpeas, and lentils are my go-to for their protein and meaty texture. For something different, I’ll crumble tofu or use tempeh for a chewy, hearty bite. Mushrooms or eggplant work beautifully too—when sautéed or roasted, they take on a rich, meaty feel. Sometimes, I even use Beyond Meat for a protein-packed.
Is vegetarian chili healthy?
As a nutritionist, I love that my vegetarian chili is not only delicious but also incredibly nutrient-dense. It’s packed with heart-healthy plant-based protein and fiber, keeping you full and energized for hours. My Instant Pot vegetarian chili is a powerhouse meal, low in calories, high in antioxidants from onions and peppers, and rich in vitamins, minerals, and wholesome carbs from the beans and veggies. Plus, it’s low in unhealthy fats, making it a guilt-free, satisfying choice for any meal!
🍛 More Instant Pot Recipes!
- Instant Pot Tomato Soup with Cumin
- Instant Pot Risotto
- Instant Pot Vegan Posole
- Instant Pot Chili Mac
- Instant Pot Applesauce
Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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📋 Recipe Card
🎥 Watch How to Make It
The Best Instant Pot Vegetarian Chili
From the very first spoonful, my instant pot vegetarian chili had me hooked! It's rich, smoky, and slightly spicy, it’s everything I want in a hearty meal. Packed with three kinds of beans and colorful veggies, it’s family-friendly, easy to make, and completely ready in just 30 minutes.
Servings: 6 servings
Calories: 300kcal
Ingredients
- 1 tbsp olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 5 garlic cloves minced
- 1 cup vegetable broth
- 15 oz kidney beans, drained and rinsed 1 can
- 15 oz black beans, drained and rinsed 1 can
- 15 oz pinto beans, drained and rinsed 1 can
- 1 cup frozen corn
- 28 oz crushed tomatoes 1 large can
- 1 tbsp chili powder use a heaping tbsp or add more to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp unsweetened cocoa powder
- ½ tsp garlic powder
- ⅛ tsp crushed red pepper more or less to taste
- a couple splashes of soy sauce
- 1-2 tsp salt more or less to taste
- ½ tsp smoked paprika
- ½ tsp regular paprika
Instructions
- Turn your instant pot to the Saute function, and add your olive oil, bell peppers, onion, and garlic. Saute lightly for 2-3 minutes.
- Add everything else into the pot (beans through paprika in the list above) and stir to combine. Close your instant pot and pressure cook on high for 4 minutes
- Once the pressure cooking is done, let it natural release for 5 minutes, then quick release the rest of the pressure.
- Serve warm with any toppings you like! 1 Tbsp cheese, low fat sour cream or plain greek yogurt, diced tomatoes, green onions, or tortilla chips.
Notes
- I always adjust for newer Instant Pot models to avoid that dreaded “burn” warning! I learned this the hard way when my first batch stopped mid-cook because the tomatoes and beans stuck to the bottom. Now, I always add the vegetable broth and spices first, give it a quick stir, and then carefully layer the beans and tomatoes on top without mixing. It’s such a simple tweak, but it makes all the difference for a smooth, stress-free cooking process!
- I love adding a 5 oz box of chopped baby spinach for extra greens. Just toss it in with the other ingredients, and it blends right in perfectly!
- Everyone likes their chili a little different, so I always taste and adjust. Add more crushed red pepper for heat or more salt for balance—it’s totally up to you!
- No Instant Pot? No problem! You can easily make this chili on the stovetop, check the FAQs for all the details.
- For kids, I like setting up a toppings bar so they can customize their bowls. You can also puree the veggies with the tomatoes and tone down the spices for picky eaters.
Nutrition
Serving: 2ladles | Calories: 300kcal | Carbohydrates: 61.8g | Protein: 18.1g | Fat: 1.7g | Sodium: 800mg | Fiber: 20.2g | Sugar: 4.3g
I just made this chili recipe – trusting that it would be the best vegetarian chili recipe ever as I have made other recipes of yours and you have not failed me yet! I have made many veggie chili recipes in the past and have been disappointed like your husband…. I’ve even made my own tried and true chili recipe with the veggie ground meat and it just didn’t cut it. I must say, this IS absolutely the best vegetarian chili recipe ever! You don’t miss the meat at all!
Wooohoooo!!!!! That is SO great to hear – I’m so happy you loved it! I really think it’s the smokiness of the chili that makes it so delicious. My hubby is happy you agree with him 🙂
I’ve been toying with different chili recipes for years and have always liked but never loved any of the results. This recipe is definitely next on my quest for the perfect chili. Thanks for sharing it!
Yay! Let me know if this recipe ends your quest for the perfect chili – hope you enjoy it!
Cocoa powder, really?? I am intrigued by this…
Yeah! Just make sure it’s unsweetened cocoa powder. It really does the trick!
I love that your secret ingredient is cocoa powder. I’m definitely going to have to make this recipe soon. My fiance is a meat eater but I’m pretty sure he would fall in love with this.
Let me know if he does! If this recipe convinced my husband, I’m sure your fiance will love it too 🙂
Yum, this looks like the perfect thing to make for dinner tonight…we woke up to new snow! I have a yummy sweet potato cornbread recipe I will have to share.
Omg sweet potato cornbread?? That sounds amazing! Please do share the recipe!
This is really close to my veggie chili, which I LOVE. I don’t have cocoa or soy sauce in mine, but it’s pretty darn good. I make it regularly. 🙂
Nice! Yeah I used to make it without the cocoa/soy sauce too – but I found that these two ingredients make the recipe super super smoky (which my husband loves 🙂 )
Can I do this in the crock pot?
Yes – you definitely can! I think the flavors would taste great after being slow cooked for a while.
I found this recipe from a search engine… I just made it (following your adjustments) and it is DELICIOUS!!!!! Definitely a keeper. Thanks so much!
Oh great! So glad you liked it!
I made this recipe this week – my husband loved it! Thanks
Yay!! So glad to hear it! Looks like our husbands have the same tastes 🙂
I made this chili over the weekend… a double portion (so 2x of everything) and it turned out AMAZING! I loved all the substitute ingredients– really think it made a huge difference, since I love onions and red peppers.
I’m so glad you liked it! I totally took a double portion when I made it too!
That looks absolutely gorgeous. I’ve never thought of using different varieties of beans before. Like you though, I would also omit the okra (not a fan) and the red pepper seems like a perfect substitute.
Yeah – I like vegetables that are more crunchy (and so does the hubby). Glad you liked my modifications!
That looks amazing! I saw it on KERF and considered trying it, now with a second endorsement I’m sold on it! I am often looking for recipes that will make both my omnivore husband and my vegetarian mother-in-law happy. This one looks like a winner!
Woohoo! Did you end up making it? Hope it was a huge hit with your husband and your mother-in-law!
Sounds very promising! I like that you don’t have to use the okra. Might make it slimy.
Ha yeah, slimy is what the husband usually uses to describe okra 🙂
This sounds delicious, and I love how you play with recipes. Will have to try adding a bit of cocoa next time I make chili.
Thanks so much! Hope the cocoa spiced up your chili recipe!
I love this recipe for Chili. Will bookmark to try it out on a cold winters day. Have you tried making chili with Quorn? My kids love it with Quorn.
Mina
I actually haven’t tried making chili with Quorn. What is that? Sounds interesting 🙂
Quorn is actually a brand name for a meat substitute. It’s made from a member of the fungi family (like mushrooms and truffles) and is a high-quality meat-free protein that’s naturally low in fat, with very few calories. In UK, you can get sausages, mince meat, burgers etc. all made from quorn . I use the quorn mincemeat to make chilli or even cottage pie. I have seen similar products in USA with different brands but can’t remember the name. Check it out on Google. My kids love it but I can’t eat it as it looks too much like the real thing!!
Mina
Oh wow! That’s cool. I’ll definitely have to check it out! 🙂
I’ve seen this brand at Whole Foods, haven’t tried it yet.
I actually didn’t end up trying this because I started avoiding meat substitutes altogether in an attempt to eat more whole foods and less processed foods. But Quorn is one of the less processed meat alternatives out there (e.g. it doesn’t have soy protein isolate in it) – so that is good!
Just a quick update: Quorn is currently being sued for their products containing “mold” that has caused illness and in rare cases, death, for people who have had an allergic reaction to the mold in their products! The mold in Quorn is from mycoprotein, which is part of the mold/fungus family. You can read the details here: https://www.thedailybeast.com/articles/2016/01/29/there-could-be-mold-in-your-vegan-meat.html — it’s unclear whether Quorn is actually harmful because of the mycoprotein or if it’s just mislabeled and that it needs to have a clearer allergy label on the packaging. But either way, I wouldn’t recommend Quorn because while it is less processed than many meat alternative brands, it is still pretty processed. Here is an example of the ingredients list for their veggie bacon product: Mycoprotein (49%), Rehydrated Egg White, Canola Oil, Salt. Contains 2% or less of Vegetable Glycerin, Natural Flavors from non-Meat Sources, Smoke Flavor, Paprika Extract (color), Guar Gum, Carob Gum, Maize Maltodextrin, Potato Maltodextrin, Dextrose, Potassium Chloride, Tapioca Dextrin, Gum Arabic, Coconut Oil, Modified Maize Starch, Sugar, Citric Acid, Propylene Glycol, Modified Tapioca Starch, Calcium Lactate, Silicon Dioxide, Malt Extract. Ascorbic Acid. Hope that helps!
That’s a wonderful recipe! The chocolate makes it almost like a mole!
totally! It definitely had a mole type kick to it when we ate it 🙂