Go Back
+ servings
The Best Instant Pot Vegetarian Chili served in a white bowl topped with green onions and cheese
Print Recipe
4.91 from 10 votes

The Best Instant Pot Vegetarian Chili

This recipe blew my husband, the veggie-chili-skeptic, away. He no longer responded with “this isn’t chili,” but instead said “this is really good!” He even went back for seconds. It’s got the deep flavor of traditional meat chilis, but is much healthier and vegetarian friendly.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 300kcal
Author: Anjali Shah


  • 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 heaping tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp garlic powder
  • 1/8 tsp crushed red pepper more or less to taste
  • A couple splashes of soy sauce
  • 1 tsp salt more or less to taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp regular paprika
  • Optional toppings: shredded cheddar cheese, green onions, diced tomatoes, Plain Greek Yogurt (or Low Fat Sour Cream), tortilla chips


  • 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.


Top Tips for Making Instant Pot Vegetarian Chili
  • You can add any veggies you like into this chili. Think of it as a "clean out your fridge" recipe. If you increase the quantity of veggies, just make sure to increase the quantity of spices accordingly so that it's not bland.
  • For additional greens, add one 5oz box of chopped baby spinach into this recipe at the same time you add all of the ingredients into the instant pot!
  • When you're making this for kids, adjust the spices accordingly.
  • If you don't have an instant pot, you can make this chili on the stovetop.
  • If you have a newer Instant Pot, keep in mind that they tend to display the “Burn” warning much more quickly than the older versions. If you have this model, You'd add the vegetable broth and all the spices immediately after step 1 and stir to combine. Then you'd add the rest of the ingredients (beans, tomatoes, etc) and do not stir until after cooking.

To Make on the Stovetop: 

  1. Heat the olive oil in a large stock pot over medium heat. Add the onions, garlic, bell peppers and saute until tender, about 5 minutes.
  2. Add all of the rest of the ingredients and bring to a boil.
  3. Reduce heat and simmer on low for 30 minutes to 1 hour, stirring occasionally. The longer you cook it, the thicker your chili will be.
  4. Serve hot!


Serving: 2ladles | Calories: 300kcal | Carbohydrates: 61.8g | Protein: 18.1g | Fat: 1.7g | Sodium: 800mg | Fiber: 20.2g | Sugar: 4.3g