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Healthy and flavorful Instant Pot Vegetarian Chili recipe made with a mix of dried beans, vegetables, spices, and a secret ingredient. A healthy, one-pot meatless meal your whole family will love.

Instant Pot Vegetarian Chili


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8-10 1x

Description

A healthy and flavorful Instant Pot Vegetarian Chili recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup celery, diced (about 2 ribs)
  • 1 bag Hurst Slow Cooker Dried Chili Bean Mix (15.5 ounces)
  • 5 cups vegetable broth
  • 2 tablespoons minced garlic, about 6 cloves
  • 1 cup green salsa
  • 2 cans petite diced tomatoes (14.5 ounce)
  • 1 and 1/2 cups pumpkin puree
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Additional salt, pepper, and cumin to taste

Instructions

  1. Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.
  2. Stir in the dry beans and the vegetable broth.
  3. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
  4. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  5. Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.
  6. Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.
  7. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  8. Adjust salt, pepper, and cumin to taste and serve hot.

Notes

  • You have a lot of flexibility here. Feel free to use chicken stock if you’re not concerned about it being vegetarian. You can use fire-roasted tomatoes if you like, and you can use 2 small cans of diced green chilis in place of the salsa.
  • You can make this in the slow cooker by sauteing the veggies in a pan, then adding the beans and cooked veggies into the slow cooker. Cover and cook on high for 4-6 hours. Add the rest of the ingredients and cook for another hour. Adjust seasoning to taste and enjoy.
  • If the chili tastes a little too acidic in the end, feel free to add 1 tablespoon of white sugar. Tomatoes vary a lot and if it’s too acidic my kids don’t like it.
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 8-10
  • Calories: 202
  • Sugar: 6.9g
  • Fat: 15.7g
  • Carbohydrates: 13.1g
  • Protein: 3.7g
  • Cholesterol: 14.8mg

Keywords: Instant Pot, Chili, Vegetarian, Vegan, Vegan Chili, Vegan Chili Recipe, Vegetarian Chili Recipe, Instant Pot Chili