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