Instant Pot Vegetarian Chili

overhead of a bowl of instant pot vegetarian chili garnished with cheese, sour cream, jalapeño, and lime

Easy recipe for Instant Pot Vegetarian Chili. This hearty and healthy one-pot meal is packed with beans, vegetables, and quinoa, and is ready in 25 minutes.

PREP TIME10 minsCOOK TIME15 minsTOTAL TIME25 minsCOURSEMain CourseCUISINEAmericanSERVINGS4CALORIES187 kcal

EQUIPMENT

  • ▢Instant Pot

INGREDIENTS 

  • ▢1 tablespoon olive oil
  • ▢1 cup onion diced (white or yellow)
  • ▢1 cup red or green bell pepper diced
  • ▢½-1 Jalapeno finely diced remove seeds or skip for mild
  • ▢1 tablespoon minced garlic 3 cloves
  • ▢¾ teaspoon salt adjust to taste
  • ▢1 tablespoon chili powder (Mexican)
  • ▢1 teaspoon ground cumin
  • ▢2 teaspoons paprika regular not smoked
  • ▢2 cups vegetable broth
  • ▢1 can diced fire-roasted tomatoes 15-ounce
  • ▢1 can black beans rinsed and drained 15-ounce can or 1¼ cups cooked beans
  • ▢1 cup frozen corn no need to thaw
  • ▢1 cup sweet potato diced in ½-inch pieces
  • ▢¼ cup quinoa rinsed

Toppings For Serving

  • ▢cilantro leaves
  • ▢shredded cheddar cheese use dairy-free cheese for vegan
  • ▢hot sauce
  • ▢avocado chunks
  • ▢lime wedges
  • ▢sour cream or cashew cream for vegan
  • ▢crushed tortilla chips or strips

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

  • Saute Aromatics: Preheat the Instant Pot on SAUTE mode. Add olive oil, onion, bell peppers, and jalapeno. Stir and cook for 2 minutes. Add minced garlic and spices and saute for another minute. Cancel SAUTE.
  • Add Ingredients: Add drained beans, corn, broth, and rinsed quinoa and give it a stir.
  • Pressure Cook: Close the lid and set the vent in sealing position. Select manual/pressure cook and set 5 minutes at high pressure.
  • Natural Pressure Release: When the cooking is done, let the pressure release naturally. Open the lid once the pin drops.
  • Serve with toppings: Check the seasoning and add more salt if needed. Serve in bowls and garnish with your favorite toppings.

NOTES

  • Customizations: You can customize this chili to your liking by switching the black beans with kidney or Cannelini beans. Feel free to skip the sweet potato or replace it with butternut squash. Skip the Jalapeno for a mild flavor. If not a fan of quinoa, skip and add another can of beans instead.
  • Rinse Quinoa: Rinsing quinoa gets rid of the bitter-tasting compound (saponin) that coats the seeds. Don’t skip this step.
  • Tomatoes: Fire-roasted tomatoes add a subtle smoky taste to the chili. If you prefer otherwise, you can add plain diced tomatoes instead. Canned tomatoes taste better here and hold their shape after cooking. But if using fresh, add 3 Roma tomatoes instead.
  • Spices: Use can also use ancho or chipotle chili powder for a smoky taste. However, stick to regular paprika as smoked paprika would add an overwhelming smoky taste. 
  • Stovetop Instructions: Saute aromatics for 2-3 minutes in a soup pot on medium-high heat. Add remaining ingredients with an additional 1 cup of broth/stock. Bring it to a boil and cook for 30 minutes, or until the quinoa is cooked through.
  • Slow Cooker Instructions: Add all the ingredients, stir and set it for 6 hours on low, or 3 hours on high. 

Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

NUTRITION

Calories: 187kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 966mg | Potassium: 514mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7250IU | Vitamin C: 57mg | Calcium: 46mg | Iron: 2mg

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