Instant Pot Vegetarian Chili Recipe

Vegetarian chili in a small red crock bowl, on a gray napkin.

4.82 from 55 votes

Instant Pot Vegetarian Chili Recipe

This hearty, healthy Instant Pot Vegetarian Chili is a great plant-based weeknight dinner! Also includes directions for slow cooker and stovetop.

Prep Time5

Cook Time30

Total Time35

Course: Entrees

Cuisine: American

Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes, Pressure Cooker, Vegan, Vegetarian

Servings: Servings

Calories: 254.4kcal

Author: Dara Michalski | Cookin' Canuck

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

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 Instant Pot 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.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition