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.
Latest Recipe Video!
🥘 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 made this today. VERY good! Thanks so much!
Yaaay!! Thanks for letting me know Lana! 🙂
Our church is having a vegetarian chili cook off at the end of this month so I googled best vegetarian chili recipe and yours came up. Looks good and I hope I win. Thanks.
Oh awesome!! I cannot wait to hear how my chili recipe holds up in the cook off – you’ll have to let me know how it goes! Good luck! 🙂
Hi! Thanks for the recipe… I plan on making it this weekend, but can you make it one day ahead and keep it in the fridge and just reheat it?
Thank you!
Hi Zai! Yes absolutely – you can make this a day ahead and eat it for 1-3 days after and it tastes great! Let me know how you liked this recipe!
This looks so fantastic!!!! I just finished writing my grocery list to make it for dinner tonight!
Thank you for your awesome rendition of veggie chili!! Have a great new year!
Yaay thanks Alisha! I’m sure you will love this recipe – how did it turn out? Happy new year! 🙂
Just made this last night after looking for vegan chili recipes. I have only been on the vegetarian thing 4 weeks. This was a light at the end of the tunnel kind of discovery for me. Thanks for sharing.
Quick question not sure does anyone know how many calories are in say a cup of this recipe.
Oh yay!! I am so happy to hear that – and congrats for being vegetarian for 4 weeks straight! I would estimate that each cup of this chili has about 150-200 calories, but that’s just an estimate – I’m not 100% sure. It shouldn’t be too much more than 200 calories for a cup though, since it’s mostly beans and veggies. Hope that helps!
I just made this twice in a row (first batch lasted 3 days by myself, hoping this second batch lasts longer!)
I made a few additions. I made a double batch each time.
I added a 28oz can of diced tomatoes (drained)
a good bit (3 or 4 tablespoons) of sriracha
3/4 of a 2 pound bag of corn
I didn’t measure spices but I used a lot. I Just added until it tasted right (a fair bit)
3 each green and red peppers, and 1.5 big red onions.
The first time I made it I put in a full box of Elbow noodles, second time I made 2 cups of brown rice (was nowhere near enough for that much chili!
That was about it, but even following this recipe it was VERY good (I’d say it was better than my moms meat version (Just don’t tell her that)!
LOVE the additions you made – especially the brown rice – because I’m sure that added great texture and it makes the chili a complete protein (because of the beans + rice!) I’m so honored that you liked it better than your mom’s version! That is amazing 🙂 And I also love that you make double batches – you are just like me – I could eat this for leftovers for days at a time!!
I made this last night it was SO good. my boyfriend even took some to work..will defintly be making some again soon 🙂 thanks for the reciepe
Yay!! I’m soo happy to hear that Amy! 🙂 Thanks for letting me know!
Can’t wait to try this recipe this Sunday in my crock pot. Bringing to my son and daughter-in-law’s home(they are new to the vegetarian way of eating…for about six months) for his birthday dinner. The problem being that his dad and brother and future daughter-in-law, all meat eaters will be there, too. They love spicy meaty chili. I am sure they will love it after one bite! Never used soy crumbles and wondering if it would ruin your recipe? Are they gummy when cooked? Have heard aboutusing the cocoa before while watching a televised chili cook-off, but have never used it. I will be sure to let you know how it goes! Wish I had the previous woman’s recipe for the sweet potato cornbread, but I will whip up a batch of cornbread to take with us.
This is a great recipe to share with meat-lovers — I’ve made this for super meat eaters and they have always enjoyed this recipe! You can definitely try soy crumbles in this, I don’t think it will ruin the recipe at all. I didn’t add them only because I’m not a huge fan of soy crumbles in general – mainly because of the soy protein isolate – but they will definitely give the chili a meaty consistency 🙂 The cocoa makes it nice and smokey as well – which makes it feel like a true chili! Let me know how your family ended up liking it!!
My hubby cringed at the mention of veggie chili for dinner tonight, however after the first spoonful he was sold on it. He even agreed to 15 meat free days. The chili was very satisfying and it was great with avocado slices, a very small amount of thinly shredded mozzarella, and a few tri-colored tortilla strips, no cornbread needed!!! Yummy!
Oh my gosh, that is so great!! 15 meat free days straight?? That’s awesome – you have to let me know how it goes. Love the toppings you added as well – the avocado sounds wonderful and I bet it added a great cooling element to the chili. 🙂
I tried this over the weekend, and we all loved it! Thanks for posting. 🙂
That’s so great!! Thanks for letting me know Chellie! 🙂
This chili is currently simmering on my stove. It looks amazing and smells amazing! Thanks for the recipe!!! I look forward to trying many more!
Yay!! I’m so glad Shellie – I’m sure it made a wonderful dinner! 🙂
I just made this last night and it was AMAZING!!! Definitely the best chili I’ve ever made! Thank you for sharing this recipe! 🙂
Hooray!!! That is so awesome Jen, I’m so happy to hear that! 🙂
I’ve gave this a shot (of course, I skipped the items I don’t like, or ones I didn’t have at hand), and it turned out great! Thanks for the recipe.
Sweet! And yes – I’m so glad you modified it to suit your tastes – how did your hubby like it?
Thanks for this great recipe! I had been looking for a vegetarian chili recipe that includes cocoa powder, but many of the recipes I found called for a bunch of other weird ingredients. I made this last night, and it was easy to make and tasted great! I’ll definitely be repeating this recipe.
Woohoo! So glad to hear that – I absolutely love the cocoa powder in this recipe, I think it makes a world of difference. Hope this becomes a staple in your kitchen like it is in mine! 🙂
I made this last week. It was the best chili I’ve ever tasted!!!! I added quorn to it for an extra shot of protein and texture. It was amazing!
That’s awesome!! I bet the husband would like the addition of quorn or soy crumbles too. So glad you liked it!!
Absolutely delicious veggie chili! My fiancé (a meat-loving guy who didn’t think it was possible to enjoy a vegetarian chili) LOVES this stuff. Yesterday, I entered it in my company’s chili cook off in the veg catagory & got my butt kicked by an Emeril recipe (avail at foodtv.com). However, I brought a bowl of the winning chili home & the fiancé took 2 bites, gave the Emeril chili back to me & fixed himself a big bowl of this chili instead. Moral of the story: One chili will never please all of the people all of the time.
Yay!! I’m soo glad you liked it – what a great story too – totally agree – you can’t make everyone happy all the time! 🙂