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
Thanks so much for this recipe! I’ve been looking for a good vegetarian chili recipe, and this is definitely the winner. I made it in the winter and LOVED it, then froze the leftovers. The other day I reheated some, and it was just as good as the first time around!
My favorite parts are the three types of beans (I love beans! Am I allowed to say that? Haha) and the slight spicy kick. It’s perfect! I did make one substitution based on what I had on hand: I used one 15 oz can crushed tomatoes + canned tomato paste w/ water added.
Awww thanks Casey!! I freeze this recipe all the time – I agree it reheats really well! 🙂 Haha I love that you love beans — I do too! They are one of my favorite ingredients because they’re hearty, healthy, full of fiber and protein and veggie friendly. Love the substitution idea too! Thanks for letting me know!
Wow, this looks like a great recipe. I usually make a turkey chili but never use all these different ingredients. I’ll definitely be mixing in some of your ingredients for my next batch.
What tool do you use to get the nutritional values? MenuCalc?
Jose Martinez
Thanks Jose! I use Spark Recipes calorie calculator to get the nutritional information for my posts. I’ve found them to be very accurate and thorough!
Awesome. And its Free. Thanks for the Tip!
Anytime! 🙂
This is phenomenal! I just finished a bowl and can’t wait for future meal times 🙂 The spice level was JUST RIGHT and with some yogurt it was great.
Hooray!! That is so wonderful to hear, thanks for letting me know Amna! Love that you served it with yogurt too – it’s a great substitution for sour cream (which traditionally goes on chili)!
This is a good recipe. I doubled the cumin, smoked paprika, and salt to enhance the flavor. It definitely could use more spiciness, so next time I’ll try adding fresh jalapenos and maybe double the chili powder and add some crushed red pepper. But otherwise a really good recipe.
Thanks Mona! Glad you liked this recipe. Regarding the spiciness level — everyone’s tastes are different so definitely add more spice if you need to! The heat of this recipe was perfect for us but I don’t generally love super super hot/spicy food 🙂
I have never seen cocoa powder in a chili recipe, but I could see it working. Have you tried cinnamon or bay leaves? I’ve tried them before in other vegetarian chili attempts and liked them.
Hi Brianna! I haven’t actually tried cinnamon or bay leaves in this recipe – but I’m sure those would taste great. I’d definitely encourage you to try the cocoa powder though – it really makes this recipe great!
This is without a doubt,the BEST!!!!! recipe. Thank you so much for posting this. I made this for a superbowl party and the entire meat eating crowd loved it. Thanks again for such a flavorful vegan recipe..
Awww yay! Thank you so much Karen! So glad this turned out well for your superbowl party!
I added a poblano and a couple serranos, as I can get them at the Puerto Rican grocery around the corner for a song. Great recipe.
Great! So glad to hear you liked this!
I found this recipe a few years ago and have since made it numerous times. It is absolutely fabulous, and I figured it was time to thank you for the post because everyone I make it for raves about it! I’m fairly certain there isn’t a soul out there who wouldn’t eat this chili.
Thank you so much Mary — I love that you’ve made this so many times at home! It’s so great to hear the positive feedback, so I appreciate you coming back here to let me know 🙂 Thanks again!
Really Great! Showed up to a Thanksgiving get together with one picky vegetarian, and after all the leftovers were in Tupperware, the meat- eater guys kept going back for more chilli! It was a big hit, and my new favorite recipe!- Also, I doubled it, but not the onion- and I used one can of diced tomatoes along with one can of crushed. Thank you so much for the recipe- I will be e-mailing this link to everyone I know!
Aww that is so great to hear Rose! Thank you for letting me know! I love making a double batch of this recipe too — sometimes I’ll even freeze the leftovers and they still taste great when we eat them!
I’ve made this a couple of times now and it is awesome. Only had 1 can of beans on hand but that was plenty. I added some texture and nutrition by chopping up a couple of veggie patties I wasn’t crazy about and throwing them in there. I also added some sliced mushrooms and even my carnivore husband enjoyed it served with a sprinkling of cheese, chopped avocado and sour cream, It’s going in my permanent collection. Thank you.
That is so great to hear! Great idea to throw some veggie burger patties in for some texture too. Thanks for letting me know Sky!
Umm this is awesome chili! Thanks for the recipe.
Hehe yay! No problem – so glad you liked it Jessica!
This is my go-to recipe for chili. I discovered it last fall and made it at least every other week! I generally don’t add the cocoa or the soy sauce & modify it to be slightly less spicy. I also use canned corn instead of frozen, as well as sub tomato juice when I don’t have veggie broth on hand. My favorite mod is adding vegetarian mycoprotein (Quorn grounds). I did this last year & fed it to a large group of guys. I didn’t tell them that there wasn’t any meat in it until afterward. They said it was the best chili they ever had and couldn’t believe it was vegetarian! The Quorn grounds add fabulous texture indistinguishable from ground beef & boost the protein content! I make my own modifications here & there, but this is an AMAZING recipe whether you follow the instructions exactly or feel comfortable enough to make it to your own taste!
When I make cornbread to go with, I generally use good ol’ Jiffy corn muffin mix & add some no salt added canned corn & tablespoon or so of sugar.
Thanks so much for this recipe, Anjali! You’ve forever raised my family’s standards on Chili 😉
Thank you so much for sharing all of this Chelsea! I love the modifications you made – and you’re absolutely right – this recipe can totally be tweaked to suit anyone’s tastes and preferences 🙂 Thanks again – so glad you liked this recipe!!
Excellent looking recipe! I will give it a shot soon and let you know how I feel about it!
Thanks Aleks! Keep me posted!
This is a crowd pleaser! I doubled the recipe for 8 adults and 8 kids, and everyone loved it. I will definitely make this again.
Woohoo!! So happy to hear that Lindsay! 🙂
This is DELICIOUS! I added dark chocolate instead of the cocoa because I love to see it melt. Tastes great immediately and even better the next day. Love your recipes – THANK-YOU!
Ooooh love the idea of the dark chocolate – I’m sure that was delicious! So glad you liked this recipe, thanks for letting me know!
This was delicious! It was even a hit with my daughter who hates chili. I sauteed the vegetables then cooked everything in the slow cooker on low all day. Thanks for the great recipe!
That’s wonderful! I’m so glad to hear that Charity – thanks for letting me know! 🙂