This hearty, healthy Instant Pot Vegetarian Chili is a great weeknight dinner, with tons of fiber and protein. Also included are directions for slow cooker and stovetop.
This Instant Pot Vegetarian Chili recipe is one of the first meals I made in my Instant Pot. The pressure cooker sat in the box for close to a year before I pulled it out. Once I made this easy vegan chili, I wondered what had taken me so long.
If you have an electric pressure cooker, you know that soups cook in a matter of minutes. Chicken is so tender it practically falls apart as though it’s been cooking in a slow cooker all day long. Try my Hoisin Instant Pot Chicken Breasts or Easy Shredded Chicken.
And chili? It tastes as though it’s been simmering on the stovetop for several hours.
No need to worry if you don’t have an Instant Pot. I also included directions for cooking this chili in the slow cooker and on the stovetop.
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Ingredients for Instant Pot Veggie Chili:
These are the main items you need for this recipe…
- BEANS: I use a mixture of canned beans for this recipe – black beans, red kidney beans and cannellini or Great Northern beans. Be sure to rinse and drain well in a sieve or colander.
- AROMATICS: Yellow onion and garlic cloves.
- OLIVE OIL: A couple of teaspoons of olive oil to sauté the garlic and onion. If you are following an oil-free diet, use a tablespoon or so of water instead.
- SPICES: Use chili powder, dried oregano and ground cumin. All of these can be purchased in any well-stocked grocery store or online. And yep, the recipe is supposed to read ¼ cup chili powder. I promise that it’s just the right amount!😊
- BROTH: I use low-sodium vegetable broth, which is both vegetarian and vegan-friendly. Chicken broth can be used in a pinch (obviously neither vegetarian nor vegan).
- TOMATOES: Once large can (28 ounces) of crushed tomatoes.
- TOMATO PASTE: One tablespoon of tomato paste. Instead of opening a 6-ounce can, buy a tube of tomato paste that can be stored in the fridge and used as needed.
- CHIPOTLE PEPPER: Cans of chipotle peppers in adobo sauce can be found in the international aisle of most well-stocked grocery stores or online. You’ll need one of the peppers and a teaspoon of the adobo sauce.
- GARNISH: Optional – Sprinkle each serving with chopped cilantro or flat-leaf parsley. Other optional garnishes are green onions, sour cream or Greek yogurt, grated cheese and guacamole or chopped avocado.
See recipe card below for full ingredients list & recipe directions.
How to make Instant Pot Vegetarian Chili:
NOTE 1: Remember that the Instant Pot takes some time to reach the specified pressure. The more ingredients that are in the pot and the colder they are, the longer it will take to pressurize. I included the approximate pressurization time in the total cooking time in the recipe below so that you can plan your dinner prep properly.
***NOTE 2: If you have a newer Instant Pot, please see the “Important Note” below about layering the ingredients.***
NOTE 3: Instructions for cooking this chili on the stovetop or in a slow cooker are included in the recipe card at the bottom of the post.
SAUTÉ: Press the Sauté setting on the Instant Pot. Let it heat for a minute and add the olive oil and onions. If using water instead of olive oil, add it now. The onions should be translucent and soft. That should take about 5 minutes.
SPICES & TOMATO PASTE: Stir in the minced garlic and the spices. Cook for 1 minute, stirring constantly. Add the tomato paste and cook for another minute (stir, stir, stir!)
ADD THE REST: Add the broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt. See the IMPORTANT NOTE just above the recipe for stirring/no stirring directions.
SEAL THE INSTANT POT: Put the lid on the Instant Pot and set the steam valve to Seal. Use High Pressure ((or Manual - then choose High - on the older Instant Pots) and set the time to 10 minutes.
PRESSURE RELEASE: Once the cook time expires, let the pressure release naturally for 5 minutes, then do quick release. Be careful – there will still be a lot of steam released!
GARNISH: Stir in the cilantro or parsley. Or garnish with sour cream, avocado and/or grated cheese. Serve it up!
Can vegetarian chili be frozen?
Chlii freezes really well, which is why I always make a double batch when making this recipe or my favorite turkey chili. It’s great to have on hand for last-minute dinners.
Allow the chili to cool, then transfer to freezer proof containers. Cover and freeze for 4 to 6 months.
Or use freezer ziplock bags. Lay the filled bags flat on a baking sheet and freeze. Once frozen, they can be store flat or upright (like books on a shelf).
What to serve with vegetarian bean chili:
If you want to keep this meal vegan, find dairy-free versions of yogurt or cheese to dollop and sprinkle on top. We also like to garnish with some minced cilantro.
We typically serve chili with a green salad, such as Apple Pecan Salad or healthy slaw to work in some extra veggies. Cornbread fans in the house? Make a double batch of cornbread muffins and freeze the extras to serve with another chili meal.
Both kids and adults love to dip or crumble tortilla chips into the chili.
MORE INFO ABOUT CHIPOTLE PEPPERS:
Chipotle peppers, which are smoked, dried jalapeno peppers, are sold in cans, along with some wonderfully smoky adobo sauce. I typically remove the seeds and membranes from the chipotles. But if you like a 5-alarm chili, feel free to leave them in. For the leftovers peppers, see How to Freeze Chipotle Peppers.
⭐️Important note:
If you have one of the newer Instant Pot models, they tend to display the "Burn" warning much more readily than the older versions. If you have this model, modify Step 2 of the recipe directions slightly. Add the vegetable broth and stir with the previous ingredients. Then add the crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt. DO NOT STIR until after cooking.
Printable Recipe
Instant Pot Vegetarian Chili Recipe
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- ¼ cup chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1 ¾ cups low sodium vegetable broth
- 1 28 ounce can crushed tomatoes
- 1 chipotle pepper seeded & minced (sold in can)
- 1 teaspoon adobo sauce from chipotle pepper can
- 2 14 ounce each cans of black beans (reduced sodium), drained & rinsed
- 2 14 ounce each cans red kidney beans, drained & rinsed
- 1 14 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
- ¼ teaspoon salt or to taste
- chopped cilantro or flat-leaf parsley if desired
Instructions
For Instant Pot:
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, black beans, red kidney beans, cannellini beans and salt, and stir to combine. (***See important Note below!***)
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro or parsley. Serve.
For The Slow Cooker:
- Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Transfer the onion mixture to the slow cooker, and stir in the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and the salt.
- Cover and cook on LOW for 6 to 8 hours. Stir in cilantro or parsley, if desired. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine.
- Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.
- Stir in cilantro or parsley, if desired. Serve.
Video
Notes
Nutrition
This post was originally published on January 10, 2017 and updated on September 22, 2022.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Ann
for me it will be the stove top version , I have never cooked with chipotle pepper because of the hotness. We do eat red yellow orange & green peppers Could I use these instead ?
Dara
I would just leave them out. The minced chipotle peppers are no more than a tablespoon or two - more of a seasoning than a veggie in that way. Adding the bell peppers would add a lot more bulk.
virginia
thanks dara for your great recipe you shared with us. amazing taste of this vegetarian chili. as you said that healthy eating never needs to be boring. good job. keep it up.
Maliha
I’ve made this twice with much adoration! Second time around I added chopped green bell pepper when sautéing the onions and it was a nice addition. Thanks for this recipe! It’s now a staple item in our weekly dinners!
Corinne
AMAZING RECIPE! This chili was soooo good! I substituted bell pepper for the chipotle pepper and added 1 package of fake meat and an extra 1 1/2 cups of broth to compensate for the thickness the meat added and it turned out perfect! The whole family gobbled it up! Will be making this recipe a million more times 🙂
Dara
Corinne, I'm so glad you were able to make it your own to suit your family's preferences and that you enjoyed it so much!
Ade
Plan to make my first Instant Pot meal . Your chili looks delicious 🙂 I have a little boy who doesn’t like spicy food but my husband and I love it. Any ideas on what I can do so that the whole family can enjoy your chili?
Dara
Sure thing! I suggest holding off on adding the chipotle pepper and adobo until after the chili is cooked. Scoop out some for your son, then add in the minced pepper and adobo sauce for the remaining portions for you and husband. I hope you enjoy it!
Terri
This came out perfect! Very flavorful! (I eliminated the chipotle)
Thanks for an easy, quick, tasty recipe!
Dara
I'm so glad you enjoyed it!
Jeff
This does not work in the instant pot. Not enough liquid to create pressure. All ruined. You really need to know something about the instant pot before you post a recipe.
Dara
Hi Jeff, I'm sorry to hear this didn't work out for you. I've have made this multiple times and never had any difficulties. Also, several readers have made this recipe with great success (please see above comments). I hope you have better luck with your next Instant Pot recipe.
Jeff
Uncanny. Instant pot 101 states that thick concoctions are likely to burn and not come to pressure. I have made countless soups and other meals in my ip successfully as week as chili and have had failures when the liquid was not thin enough. The manufacturer even days you need at Leary two cups of liquid. I think I added up to 3 to 4 with what I added after the first time out failed to come to pressure. I should have trusted my instinct when I saw out was thick and stew like before I hit manual. Not sure how you got yours to pressurize worth something so thick. Thanks for responding.
Dara
We shall agree to disagree. As I stated before, I have never had any difficulties with the recipe and several of my readers haven't either, as noted by their comments on this post. Have a good day.
Edited to add: According to Instant Pot's own Facebook page, the minimum amount of liquid needed is 1 cup (they adjusted that from originally recommending 2 cups), unless you are cooking something that absorbs liquid, such a rice or dried beans. This recipe uses canned beans, which do not require the absorption of water. In addition, it includes 1 3/4 cups of broth, plus the liquid from the canned tomatoes. Please see this conversation on Instant Pot's page: https://www.facebook.com/instantpot/posts/857220614325330?comment_id=857255620988496
For those who are worried about their Instant Pot scorching, the Instant Pot has a built-in system that provides a warning if this is happening. On older models, OvHt (overheat) will appear. BURN will appear on newer models.
Jeff
Ok here is what I found out from checking with the instant pot community. Evidently mine wasn't the only failure like this. The reminder I got was to always layer ingredients with the liquid on the bottom especially if there is a tomato base. And not to stir until the end of the cycle. I did get most of this dish transferred back to the pot and put it into slow cook mode for 4 hours. I have to say I have never used chipotle but this is pretty darn good. I did add a tablespoon of brown sugar and some vegan beef base. This may become my go to chili recipe. Thanks for the encouragement and for listing 3 ways to cook It! That was great. I wish more recipes would do this.
Dara
I'm glad you enjoyed it in the end, Jeff. Thank you for weighing in again with your end result and positive review.
Kerr
This is the best vegetarian chili I've ever had. My SO loves it. We've made it several times. This year we are going to use it as a filling for tamales! We don't care for the flavor of chipotle, so I left that out. Its earned a place on our regular rotation. Thank you so much. 5 starts. I couldn't get the rating to work.
Mary Lou Keller
I made for our dinner tonight. REALLY good flavor, nice and thick, very filling. One question, I am a Weight Watcher, exactly how much is one serving? I went under assumption a cup is a serving.
Thanks! I am loving my InstantPot more and more!
Corey Anderson
I recently purchased an Instant Pot and this was the first recipe I tried. My vegetarian husband LOVED it, I thought the flavor was beautifully rich, and I so appreciated how fast this meal worked up in my Instant Pot. Good stuff!
Dara
That's so great to hear, Corey! Thanks for letting me know.
Katie
HI!! This is delicious!! How long can it stay in the fridge and can it be frozen? This was the first recipe I used in my instant pot!! Thank you!!
Dara
I'm so glad you enjoyed it! Aren't Instant Pots the best?! It should stay good in the fridge for several days and in the freezer for about 3 months if sealed properly.
Melanie | Melanie Makes
Can't wait to try this comforting chili in my new Instant Pot!
Michelle Goth
I have a friend who has been thinking of going vegan. However, her husband was worried that chili or anything that used to have meat, just wouldn't be the same. I bet they would love this recipe!
Sandi (@fearless_dining)
I love how filling this looks. Perfect for a hot dinner on a cold night.
Cassie Sue
Oh my goodness this looks awesome. I just bought an instant pot and have kind of been stuck on how to get started. What a great, quick and easy recipe to try. Especially with it being so cold out.
Robyn Stone | Add a Pinch
Great veggie chili! Looks perfect for these cold winter days!
Cathy Trochelman
I'm loving the flavors in this chili!
Kimberly @ The Daring Gourmet
That looks so rich and satisfying and the addition of the chipotle is perfect!
Maryanne | the little epicurean
I need to get myself an Instant Pot. In the meantime, thanks for adding the slow cooker and stove top variation!
Erren
I know many people who'd love this, including me!