Instant Pot

Vegetarian Chili

This Instant Pot Vegetarian Chili recipe is delicious & healthy. The best part is it cooks up quick & easy with your pressure cooker.

INGREDIENTS

– 2 Tablespoons extra virgin olive oil – 1 small yellow onion (diced) – 1 red bell pepper (diced) – 4 garlic cloves (minced) – 2 14.5 ounce cans fire-roasted diced tomatoes (undrained) – 2 14.5 ounce cans black beans – 1 14.5 ounce can kidney beans  – 1 4 ounce can green chiles – 1 cup vegetable broth or water – 2 Tablespoons chili powder – 2 teaspoons ground cumin – 1 teaspoon smoked paprika – 1 teaspoon dried oregano – 1 cup frozen corn – ¼ cup chopped cilantro – 2 tablespoons fresh lime juice

1

Turn instant pot to SAUTE + add olive oil. Once hot, add the onion and red pepper and cook 2-3 minutes, until the onion is softened. Add garlic and cook 30 seconds longer.

VIEW MORE

2

Hit CANCEL and add tomatoes, beans, chiles, broth and spices. Stir to combine, scraping any browned bits from the bottom of the pot. Place the lid on and set to vent to seal.

VIEW MORE

3

Hit MANUAL to cook at high pressure for 10 minutes.

VIEW MORE

4

Hit CANCEL. Turn the knob to vent and quick release the pressure before removing the lid.

VIEW MORE

5

Stir in the corn, cilantro and lime juice and season to taste with salt and pepper. Serve with desired toppings. Enjoy!

VIEW MORE