Hello, Kitchies!
Imagine a cold evening, a cozy blanket, and the warm embrace of a hearty bowl of chili. This Instant Pot Veggie Chilibrings all the bold flavors of a classic chili but with a healthier, plant-based twist. It’s perfect for meatless Mondays or any day when you’re craving something nutritious and comforting.
The beauty of this recipe lies in its simplicity and speed. With the Instant Pot, you get all-day simmered flavor in a fraction of the time. The medley of fresh veggies, beans, and smoky spices makes this chili hearty enough to satisfy even the most devoted carnivores in your life.
Whether you’re feeding a crowd, meal prepping, or looking for an easy dinner, this veggie chili is a one-pot wonder that will leave you feeling warm and satisfied. Let’s dive in!
Why This Instant Pot Veggie Chili Is a Game-Changer
- Quick and Easy: Ready in under 30 minutes, thanks to the Instant Pot.
- Packed with Flavor: Smoky, spicy, and full of rich, bold taste.
- Healthy and Satisfying: Loaded with veggies, beans, and nutrients.
Tips for Perfect Instant Pot Veggie Chili
- Don’t Skip the Sauté: It enhances the flavors of the garlic and onions.
- Use Fresh or Frozen Veggies: Both work well in this recipe.
- Adjust Spice Levels: Add more cayenne for extra heat or leave it out for a milder chili.
Substitutions and Variations
- Beans: Swap black or kidney beans for pinto or chickpeas.
- Veggies: Add mushrooms, sweet potatoes, or spinach for extra variety.
- Protein: Mix in plant-based meat crumbles for added heartiness.
Make a Healthier Version
- Reduce the oil and sauté with vegetable broth.
- Skip the cheese and sour cream for a vegan option.
- Load up on extra vegetables for added nutrients.
Closing
And there you have it—Instant Pot Veggie Chili that’s hearty, healthy, and incredibly easy to make. This dish is a perfect blend of flavor, nutrition, and convenience. Pair it with some crusty bread or serve it over rice for a filling meal. We can’t wait to hear how it turns out—happy cooking!
Categories: Dinner, Vegetarian, Vegan, Comfort Food
Tags: Chili, Instant Pot, Healthy Recipes, Vegan Chili, One-Pot Meals
Frequently Asked Questions
Q: Can I make this chili without an Instant Pot?
A: Yes! Sauté the ingredients in a pot on the stovetop, then simmer for 30 minutes.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Q: Can I make this chili spicier?
A: Absolutely! Add extra cayenne pepper or diced jalapeños for more heat.
Q: What can I serve with veggie chili?
A: Cornbread, tortilla chips, or a side salad are all great options.
INSTANT POT VEGGIE CHILI
- Total Time: 1 hour
Description
This Instant Pot Veggie Chili brings all the bold flavors of a classic chili but with a healthier, plant-based twist.
Ingredients
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½ medium yellow onion, diced
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4 cloves garlic, minced
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½ medium green bell pepper, diced
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1 medium carrot, diced
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½ teaspoon garlic powder
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1.5 tablespoon ground cumin
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2 tablespoon chili powder
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1 teaspoon dried oregano
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2 teaspoon smoked paprika
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1 15oz can fire roasted tomatoes (NOT drained)
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¾ cup frozen corn, thawed (I like to thaw mine by simply placing it in a colander and running cold water over it in the sink – only takes a couple minutes!)
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¼ cup vegetable broth
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1 15oz can black beans, drained and rinsed
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1 15oz can kidney beans, drained and rinsed
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1 15oz can pinto beans, drained and rinsed
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1 15oz can tomato sauce
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1 tablespoon lime juice
Salt, to taste
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Optional toppings: plain coconut yogurt, avocado, vegan cheese, or cilantro
Instructions
- Set your Instant Pot to sauté mode. Once it has heated and is ready to sauté, add a splash of water to the Instant Pot to prevent sticking, and toss in your diced onion. Allow to sauté about 3 minutes, stirring occasionally and adding more water as needed to prevent sticking.
- Add your garlic, bell pepper, and carrot to the Instant Pot. Continue to sauté another 3 minutes. By this time your onions should be slightly translucent.
- Add in garlic powder, cumin, chili powder, dried oregano, and smoked paprika. Give everything a stir so that the veggies are all evenly coated in the spices.
- Add in your fire roasted tomatoes, corn, veggie broth, black beans, kidney beans, and pinto beans. Give it a stir so everything is evenly incorporated.
- Pour your tomato sauce on top but do not stir. (Tomato sauce is rather heavy and if it falls to the bottom of your pot it is likely to cause a “burn” notice on your Instant Pot. This is prevented by letting it sit on top!).
- Turn off the sauté function on the Instant Pot, and set it to pressure cook on high for 8 minutes. Place and secure the Instant Pot lid, make sure the valve is set to “sealing”, and allow the Instant Pot to come to pressure and complete its 8 minute pressure cook (it usually takes mine about 15 minutes to come to pressure before the 8 minutes begins)
- Once the Instant Pot has completed its 8 minute pressure cook, allow the Instant Pot to naturally release for 5 minutes (this just means to let it sit for 5 minutes and don’t touch it!). After 5 minutes, move the valve to “venting” and allow the pressure to “quick release”. Once the pressure has been released, remove the Instant Pot lid (your Instant Pot should have a little metal pin called a “floating valve” that will drop when the pressure is adequately released and you can open the pot).
- Give the chili a stir, and then let it sit for about 10 minutes. It will thicken slightly during this time.
- Stir in lime juice and salt. Serve however you wish and enjoy!
- Prep Time: 60
Nutrition
- Serving Size: 5
