Description
This hearty Instant Pot vegetarian chili is packed with protein and flavor, making it a perfect weeknight meal. Ready in under 30 minutes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup corn (fresh or frozen)
- Fresh cilantro, for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and allow it to heat up.
- Add diced onion, garlic, bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the black beans, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and add corn. Stir well.
- Close the lid of the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- Open the lid carefully, stir the chili, and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
- You can customize this chili by adding other vegetables like zucchini or bell peppers.
- For a spicier chili, add diced jalapeños or a dash of cayenne pepper.
- This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: American
Keywords: instant pot vegetarian recipes, vegetarian chili, easy chili recipe, healthy chili