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
Can this recipe be adapted for the slow cooker?? If so do you still saute the veggies or do you put in slow cooker as is???
Absolutely! I’d saute the veggies first and then put everything into the slow cooker. Hope that helps!
Hi Anjali! I have used this chili recipe a couple of times already and the family loves it! My wife (who doesn’t like chili) really likes the way it turns out and is the one requesting for me to make more! Thank you so much for sharing this!
Oh that’s so wonderful to hear! Thanks for letting me know Angel!
Hi Anjali, what is the true yield? How many cups, vs. servings? If I made it in a crock pot, what size crockpot should I use? Thanks.
Hi Dave! This should make about 12 cups of chili (one ladle-full being one cup). So if you use a crock pot, make sure you use one that can fit 12 cups! Hope that helps!
Hi Anjali! Just wanted to drop you a quick note to say that your chili recipe was the first of many that I’ve used from you… It’s become my “go-to” chili recipe…made it so many times I don’t even have to refer to the instructions anymore! Thanks so much and keep up the good work!
Oh that’s so wonderful! Thanks for letting me know John! 🙂
Hi! I just wanted to say that I found this recipe about a year ago here. I was nervous about making Vegetarian Chili. This is my favorite dish to make at home. We have it for dinner at least twice a month. My kids, husband, dad and friends love it. I’ve used it as examples in a Power Point Presentation for my Biology Class and shared samples with the class. I’m planning on making it tomorrow for my mother in law that is visiting from Mexico.
Thank you for this amazing recipe.
Hi Cyn! Omg! That is so wonderful to hear 🙂 Love that you made it for your biology class too — how cool! Thanks so much for letting me know!
Hey I want to make this tomorrow but I was hoping to use a crockpot, how long should I let it cook for? I’m not super familiar with crockpot cooking. (:
Hi Danielle! You can actually just put everything in the crockpot and let it simmer for as long as you want (on low). At a minimum it will need about 30 minutes to cook through. Hope that helps!
Wow – this is the best vegetarian chili ever! My chili usually turns out…OK…but this was AMAZING! This will be the only chili recipe I ever use – thank you so much for sharing it! I can’t wait to try out some of your other recipes.
Thanks!
Bonnie
Awwww yay!! Thanks so much Bonnie! I can’t wait to hear how you like my other recipes!
Hi, just wanted to say thanks for this awesome recipe! I have been on a chili kick and after having a good vegan chili and an ok vegetarian chili from two local restaurants this past week, I thought I’d try making a pot of chili myself. Found your recipe and I do agree it is the “Best Vegetarian Chili EVER!” I added a jalapeno for a little extra kick. Looking forward to trying more of your recipes! Thanks!!
Oh yay!! So happy to hear that Shelly! Adding jalapeño sounds delicious as well 🙂 Thanks for letting me know!
All I can say is YUMMY!!!
Haha yay!! Thanks Cathy!
Hello! This recipe looks amazing…going to whip it up for tonight’s dinner. As I’m counting calories I’m hoping you can tell me how many cups a “ladle” would be. I’m guessing probably 1/2 to 3/4 of a cup but would appreciate if you could kindly share this. Thanks!
Hi Laura! Thanks so much! I’m sure you will love this recipe 🙂 I think each ladle is probably about 3/4 of a cup – but I can’t be too sure since I haven’t measured it exactly. However, if you divide up the chili into 6 equal bowls that should give you the right portion size per person. Hope that helps!! Let me know how it turns out!
I added quinoa! It is in the slow cooker now and can’t wait to try it
Awesome!! Quinoa will taste delicious with this chili 🙂 Enjoy!
I will be honest when I saw the cocoa powder and soy sauce I was very skeptical, but seeing that the recipe had good reviews I decided to give it a try and I am glad that I did. This made for a delicious meal! I made a few changes (gluten free tamari sauce instead of soy, decreased the cayenne for my 4 y.o., and added carrots and sweet potatoes). We ate it for dinner tonight w/my gluten free cornbread. Thanks again!
Haha yes I can see how the cocoa powder and soy sauce would seem weird! But I’m glad you gave this recipe a try and liked it Danielle! Love the idea of adding carrots and sweet potatoes too — that must have been delicious 🙂 Thanks for letting me know how it turned out!
I made it the first time without coriander and smoked paprika and it was just okay. I couldn’t find those 2 ingredients until today. I will try making it again, but what type of smoked paprika did you use? I thought there would only be one smoked paprika but they had sweet, bittersweet, and hot smoked paprika. I bought sweet, but now I am thinking I should have bought hot.
Hi Turah — hmm I used spicely organic’s smoked paprika — they only have one kind as far as I know. Make sure you are using ground coriander seed too (not fresh coriander leaves). Feel free to increase the amount of spice (heat-wise) in the recipe too if you like your food really spicy! I’d recommend increasing the amount of cayenne if that’s the case. Let me know how it turns out the second time around!
This recipe is so wonderful, thanks so much for sharing!
So glad you liked it Jennafer! 🙂
I’m going to try this this week. Lately meat’s been turning my nose up so I prefer to cook without it. (My poor husband who makes poor food choices most of the time…the only raw vegetable he eats is carrots and they’re better for you if you steam them for 4 or 5 minutes. If it were his choice, he’d skip them all together all the time. I don’t know if he’ll like this (I some how doubt it) but it looks like something nice I can freeze in portions and eat for lunches.
Hey, what’s the recipe for your corn bread??
Hannah M.
Hi Hannah! How did this recipe end up working for you and your husband? I’d love to know how it turned out! The veggies in this chili get cooked down pretty well so hopefully they don’t end up bothering him too much. For the corn bread, I just bought the Trader Joe’s cornbread mix and followed the directions – it was delicious. Hope that helps!
Here’s my favorite cornbread recipe. https://woofnanny.blogspot.com/2006/11/im-all-about-bread.html?m=1
Oh great! I’ll have to try it!
WOW! This really is the best vegetarian chili ever. I am always skeptical of self titled best Evers! You are not exaggerating. I am a 54 year old who is used to searching for recipes in my many printed cookbooks which I have collected over the years. So glad that I decided to also look online. Cannot wait to try more of your recipes. I grew up eating chili over rice. My healthier solution was to serve this great, chunky chili over Trader Joes tricolor quinoa! Delish! Btw….what on earth did we do before Trader Joes came into our lives…..oh yeah, I remember. We went to the “co-op”!!
Awwww yay!! Thank you so much Barbara — I am so happy to hear that you loved this recipe 🙂 And yes! Chili over rice or quinoa is absolutely delicious — sometimes I serve it that way too 🙂 Trader Joe’s is amazing I agree!
Well, I made it with ground corriander seed. It was terrific! Everyone loved it! Thanks for sharing your recipe. This one is a keeper!
Hooray! I’m glad you ended up picking the right spice 🙂 So glad you liked this recipe, thanks for letting me know Claire!