Simple and Easy Vegetarian Chili (made in the Instant Pot)
Simple and Easy Vegetarian Instant Pot Chili is a cozy, flavor-packed recipe that comes together in under 30 minutes. It’s loaded with hearty vegetables and perfect for chilly winter nights or easy meal prep throughout the week.
Servings 10 servings
Ingredients
- 1 red onion (diced)
- 15 oz can of corn (drained)
- 15 oz can of red kidney beans (drained)
- 15 oz can of Cannellini beans (drained)
- 15 oz can of black beans (drained)
- 28 oz can of diced tomatoes
- 4.6 oz of tomatoes paste
- 32 fl oz of vegetable broth
- 1 large zucchini (diced)
- 2 carrots (diced)
- 15 oz can of chickpeas (drain and rinsed)
- 3 large cloves of garlic (minced)
- 1 red bell pepper (diced)
- 1 green pepper (diced)
Seasonings
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp pepper
- 1/2 tsp salt
Instructions
- Prep all your veggies and set aside. Drain beans, and rinse chickpeas.
- In a 6-8 qt Instant Pot, press Saute and let appliance preheat until display says hot.
- Add in 1 Tbsp of avocado oil, and add in onion and garlic. Sauté for 3-5 minutes, stirring occasionally.
- Press cancel, then add in remainder of ingredients. Stir until ingredients are well incorporate. Cover with the lid and set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
- After 15 minutes, release pressure and allow steam to release for about 3-5 minutes. Once it has stopped, turn off instant pot and open lid.
- Stir, and enjoy warm!
- I like to serve mine with cheese, sour cream, crackers, cilantro and lime.
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