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
Hi!
Going to try your chili this weekend with friends. Is the corriander in the recipe corriander seed (whole or ground?) or is it the leaf variety (cilantro)? Thanks much!
Hi Claire! Sorry for the slight delay in getting back to you. This recipe calls for ground coriander seed (it’s not the leaf variety). Hope that helps!
This looks delicious! I love the idea of adding corn – can’t wait to try it!
Thanks so much Laura! I can’t wait for you to try this recipe!
Hello!
I live in Russia with a meat eater. When I need a meat substitute I use buckwheat kasha. After I sauté the onions in Olive oil on low heat, I add kasha with adzhika. Adzhika is a paste that replaces cumin, red pepper, coriander. I do add cinnamon with the chocolate powder as you do. Normally chili is unheard of here, but I do make it to give her a taste of US food. After about halfway through she sometimes asks if the meal might be vegetarian. I also make Italian style meatballs with buckwheat kasha.
That sounds delicious! What a great idea Jack!
Oh and I added one diced zucchini. And I used fermented soy sauce.
Great additions!! Thanks for sharing! 🙂
Thank you for posting this! Quick and so tasty. I topped it with a dollop of sour cream. It made a lot, so I froze some. Great recipe. So cool that there’s a touch of cocoa in it.
Thanks Barb!! So happy you liked this recipe (I also love how easy and fast it is to make!) Oh and this freezes really well so I’m sure it’ll taste great when you heat it up again 🙂
Great recipe!
Thanks for sharing the recipe.
I made it for my teen daughter and her teen friends.
Oh awesome!! I’m so glad you liked it! 🙂
This was so awesome!!
Yay!! I’m glad you liked it Melissa! 🙂
OMG!!! The absolute best chili recipe ever! I’ve tried a ton of recipes since becoming a vegetarian a few years ago and none compare to this one. I was cooking for folks with gluten issues so omitted the soy sauce but I added mushrooms and chopped tempeh which I sautéed with the other veggies. I also added a small can of diced tomatoes with green chilis and served with brown rice. All I can say is yummo! Everyone loved it!
Woohoo!! This is so wonderful to hear Andie! I’m so glad you liked this recipe – and I love the addition of the mushrooms & tempeh! I bet that gave it an even earthier flavor 🙂 Thanks for letting me know!
I’ve just made this for the first time. It is delicious! Thanks so much for the recipe.
Oh that’s awesome! So glad you liked this recipe Pete!
I made this last night! So quick and easy! I am entering it into a chili cook-off tomorrow. I’ll let you know how it scores against the meat ones!
Oh awesome!! Definitely keep me posted on how this recipe fares in the cook-off 🙂 I hope you win!!
Wow, lady, this recipe is a real winner! I don’t think that I can thank you enough. For me, I needed something vegetarian in a pinch because I was having 5 friends over and two of them don’t eat meat. Well, you came to the rescue here. Your recipe worked out PERFECTLY, mostly because of the smoky flavor; it was reminiscent of meat. The recipe was a unanimous hit. This was the best vegetarian chili that any of the company had ever had. They wanted to know my secret (unsweetened cocoa powder and soy sauce) —- but I’m not ready to tell them the real secret yet, which is that the recipe isn’t even mine!
Haha!! This is an awesome story — thank you so much for sharing it with me Anjelika! I’m so glad you and your friends loved this recipe! 🙂
This is my favorite chili recipe! But I noticed you said that corn bread wasn’t healthy.
I alter this recipe: https://www.food.com/recipe/vegan-cornbread-115929 by replacing the sugar with stevia or maple syrup and the canola with olive oil. I also use gluten-free flour and sometimes swap out flax for chia seeds (which don’t need to be ground or boiled before use).
They’re delicious and fluffy and actually very good for you! Just thought you might like a heads up.
So glad you like this recipe! And yes typically, most traditional cornbread recipes aren’t healthy because of all of the butter and sugar! Thanks for the tips for lightening it up – I’ll have to try it sometime!
This was really great chili! I love the chocolate for sure. The only modification I made was adding Masa Harina as well to thicken it up some. Served it at our weekly Martini Monday with sour cream, green onions, black olives, grated cheese and siracha on the side. Thanks!
Hi Christina!! I’m so glad you liked this recipe! Love the modifications you made and the additional toppings too! 🙂
Hi- I have two friends coming over for movie night Friday- one is gluten and dairy free, the other is vegetarian so I think this is the perfect dish for Southern California fall along with scary movie night. I would like to make it in the crock pot while we are shopping and so I don’t have to cook while we watch movies. Recommendations on how to make this in the crock pot? Do I sauté veggies before putting them in the pot and then add all the other ingredients and turn on low for around 6 hours?
So excited to try this and feed it to my meat loving boyfriend 🙂 Heading to trader joes to get the bread mix today as well as I’ve never tried it and I can’t get it off my mind since reading this post 😉
Hi Jessica! So yes! For the crock pot, you should definitely sauté the veggies + garlic before hand, and then put them in the pot with all of the other ingredients and simmer for as long as you want! I can’t wait to hear how you and your boyfriend (and your friends!) like this recipe! Keep me posted on how it goes! 🙂
Hold off on the soy sauce for the gluten free friend…
Great point Kathryn!
Thanks so much! I will let you know!
Great! Enjoy!
Hi, Anjali! I want to make this chili today for my fella’s birthday, and I have a question. What size are the cans of beans that you use? Thanks! I can’t wait to make it! Betsy
Hi Betsy! I use 15oz cans 🙂 Hope that helps!! And hope you both love this recipe!