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
So, I must say that I did try this chilli with a couple of modifications of my own. I skipped out on the chocolate, (I’m very open minded, but not fond of mole!), and when I sauteed the veggies, I sauteed them in just a bit of cooking wine.
I also added a bit more liquid to mine, and thickened it up with masa harina! If you have never tried this before, you must, it adds a whole new flavour to the chilli and this amazing consistency. I’d say that my modifications were mild enough to say that this is the best chilli I’ve ever eaten! (And to have been a once-meat-eater gone vegetarian/vegan hybrid, you know that’s an epic compliment!!) I do not exaggerate when I say that I don’t ever want to eat chilli another way again.
Oh my gosh thank you so much Amanda!! I’m sooo happy you enjoyed this recipe – and the additions / modifications you made sound fantastic! I’ve never tried masa harina before so I’m super excited to try that out soon. Thanks again! 🙂
Definitely try it, you will love it!
I forgot to mention, I added almost a table spoon of Asian chilli paste too! And ate it over rice.
Thanks for the inspiration Amanda! Asian chili paste – absolutely brilliant! Eating it with rice is actually really great – especially if you use brown rice – because then you’ll end up with a complete protein (beans + rice = complete protein 🙂 ). Love it!
What a wonderful recipe, I tried it today and it came out perfect. Added a small yellow squash and zucchini, diced, for added texture. It’s all in those spices, delicious!
Awesome!! Love the addition of adding squash/zucchini – so glad you liked this recipe Will!
This looks lovely, will definitely be trying it!:)
Do you have a rough idea of the fat content in a serving for 1 person? And also how do you think turkey mince would fit into this?
I’d say this recipe is super low in fat – maybe just 2-3 grams of fat per serving (max) – but that doesn’t count the cornbread or any toppings you might add to the chili. I think turkey would totally work in this chili – just add it in along with the beans and cook it through! Enjoy!
anjali – made this last night – YUM!!!
Yay!! So glad you liked it Ruchi! Hope you’re doing well!
It’s TRUE! The best vegetarian chili ever! First time I made it I won first place in a chili cook-off!
Congrats Cathy!!! I’m so honored that this recipe won 🙂 Thanks so much!
It is 1:30 am, I have this chili simmering away in a crock pot right now, and it is taking all of my will-power to keep from sneaking into the kitchen and scooping myself out a bowl! The only change I made to your recipe is substituting the canned beans with Rancho Gordo’s “Good Mother Stallard” “Purple Runner” and “Goats Eye” heirloom beans.
You, being from California, could most likely find them at your local farmers market. It may take a few additional hours of prep time (waiting for the beans to soak) but it is WELL worth it. Once you try Fresh heirloom beans, you’ll never want to eat canned (or the super old dried bean variety that is sitting on the supermarket shelf) again! Cooking them is a cinch, I just sauteed up some onion, garlic, and celery, then tossed the beans-and their soaking water- into the crock-pot for about 3 hours, or until they are nearly soft, then added all the rest of the ingredients. Perfect! Thanks for sharing your recipe, I can’t wait for lunch.
No seriously, I can’t. Going to tip-toe into the kitchen…
Hahaha! This was the greatest description ever – thanks for sharing it with me Kathryn 🙂 I feel like this chili would make the perfect midnight snack too. Love the idea of trying the fresh heirloom beans – I’ve never cooked with them before but you’ve inspired me to give it a shot! Thanks for the tip!
I’m giving up meat for Lent and I made this chili as a hearty way to kick of my Ash Wednesday & 40 days without meat. It was delicious!! I am a huge carnivore and after the first couple of bites I didn’t notice the absence of meat. Thank you for sharing this, I know I will be making it a couple more times before Easter lol
Oh that’s so great! I’m so happy to hear that 🙂 Thanks Dominique!!
This title does NOT lie! This really is the best vegetarian chili EVER!Trust me, I have tried dozens (literally) of recipes. They always turn out bland, don’t have enough of “this” or “that”. Seems like I always had to use a ridiculous (and unhealthy) amount of salt and seasoning just to make it palatable. Not this recipe! It is so delicious. I barely added any salt to it. I made it just as the recipe states, and it turned out perfectly. So grateful to finally find a keeper for veggie chili. Thank you so much for sharing this recipe and finally ending my search for the perfect veggie chili.
Hooorayyy!! I’m so, so glad this recipe ended your search for the perfect veggie chili 🙂 Thank you so much for letting me know!!
Making this tonight, I just tasted it, and it is fantastic!! I will garnish it with cilantro and avocado! Thanks for the recipe!!
Those are absolutely the perfect garnishes Lisa!! I’m so happy you enjoyed this recipe! 🙂
I make this chili every week now – it’s a staple. Absolutely the best veg chile recipe I’ve found.
Oh wow!! That is so awesome – love that this is a staple in your home! 🙂
This was awesome made it tonight! I added Chinese broccoli as it was on sale and figured we can always use more greens! Will be making this again!
Oooh I love the idea of adding Chinese broccoli!! You can basically add any veggies to this chili so feel free to pack them in next time 🙂 So glad you liked this recipe!
Just came across this recipe and am trying it for the first time – smells so good! Thanks for posting!
Oh yay!! I’m so glad – thanks for letting me know Hannah!
Anjali
Thank you so, so very much for this awesome recipe! Finally, I have a awesome chili recipe for myself, a definite keeper. I hosted a dinner party this past Saturday, I prepared meat chili for the meat eaters and veggie chili for me. I made yummy corn bread too. Can you believe the meat eaters where eating MY chili.
Thank you again for sharing and modifying this recipe.
Cheers,
Stacie
Hi Stacie! Thank you so much for letting me know – that’s such great news! I’m so happy you enjoyed this recipe 🙂 Love that the meat eaters were enjoying your chili too!
Can you please tell me how many people this recipe will serve?
Thanks!
I’d say this makes about 6 very healthy servings (each serving being about 2 heaping ladles of the chili). Hope that helps!
Just how many people know the secret of adding unsweetened cocoa powder to chili? I made it exactly as you said, but I added a bit more of the cocoa, as I normally would when making a veggie or meat version of chili.(Most people say, “Yuck…chocolate in chili?”) Your recipe is a winner…Very,very good.
Thank you so much Bee!! I’m totally with you on the cocoa powder – it really just gives the chili that something extra and a great smoky flavor. So happy you liked this recipe!
This looks wonderful! I didn’t see anywhere what the amount of servings is…any estimate? I’m wanting to make this for a group tonight. 🙂
Thanks Lorin! I’d say this makes 8 very healthy servings, and 10 servings if you want smaller portions. Hope that helps! Let me know how everyone likes it!