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.
[adthrive-in-post-video-player video-id="RnLGNAmJ" upload-date="2019-05-08T20:33:16.000Z" name="Instant Pot Vegetarian Chili" description="This instant pot vegetarian, vegan, chili recipe is sooo delicious." player-type="default" override-embed="default"]Ingredients
Scale
- 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
- 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.
- Stir in the dry beans and the vegetable broth.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.
- 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.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- 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.
- Prep Time: 15 min
- Cook Time: 1 hour
- 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