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This hearty, healthy Instant Pot Vegetarian Chili is a great weeknight dinner! Also includes directions for slow cooker and stovetop. 254 calories and 1 Weight Watchers SP | Pressure Cooker | Crockpot | Bean | Beans | Without Meat | Instapot | Veggie Chili | Plant Based | Vegan | Chipotle #instantpot #veganchili #vegetarianchili #slowcooker #plantbased #weightwatchers #chilirecipes #smartpoints
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5 from 8 votes

Instant Pot Vegetarian Chili Recipe

This hearty, healthy Instant Pot Vegetarian Chili is a great weeknight dinner! Also includes directions for slow cooker and stovetop. 254 calories and 1 Weight Watchers SP
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Entrees
Cuisine: American
Keyword: Clean Eating, Gluten Free, Healthy Dinner Recipes, Pressure Cooker, Vegan, Vegetarian
Servings: 8 Servings
Calories: 254.4kcal

Ingredients

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.

Notes

Weight Watchers Points: 1 (Blue - Freestyle), 5 (Green), 5 (Purple)
 
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.

Nutrition

Serving: 1Cup | Calories: 254.4kcal | Carbohydrates: 53.3g | Protein: 15.6g | Fat: 2.5g | Saturated Fat: 0.3g | Sodium: 678.8mg | Fiber: 16.8g | Sugar: 4.6g