Description
A hearty and flavorful vegetarian chili made in the Instant Pot, packed with beans, vegetables, and spices. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes, with juices
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup corn (fresh or frozen)
- Fresh cilantro, for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add the olive oil, onion, and garlic, and cook until the onion is translucent, about 3-4 minutes.
- Add the bell pepper, carrots, and celery, and sauté for another 3-4 minutes until softened.
- Stir in the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Close the lid of the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Once the cooking time is complete, allow for a natural release for 10 minutes, then switch to a quick release to release any remaining pressure.
- Stir in the corn and let it sit for a few minutes to heat through.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add any other vegetables you like, such as zucchini or mushrooms.
- This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 43
- Fiber: 12
- Protein: 12
- Cholesterol: 0
Keywords: instant pot vegetarian recipes, vegetarian chili, easy chili recipe, healthy chili, quick vegetarian meals