Instant Pot Vegetarian Chili
Servings: 6 people
Calories: 251kcal
Instant Pot Veggie Chili is delicious & nutritious. It cooks up quickly and easily with the help of your pressure cooker and tastes like it's been simmering all day.
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Equipment
Ingredients
- 2 Tablespoons olive oil extra virgin
- 1 small yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 14.5 ounce cans fire roasted diced tomatoes undrained
- 2 14.5 ounce cans black beans drained and rinsed
- 1 14.5 ounce can kidney beans drained and rinsed
- 1 4 ounce can diced 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
- Salt and pepper to taste
Toppings
- Cheddar cheese, sour cream, avocado, cilantro, scallions, red onions, tortilla strips, jalapeno slices
Instructions
Instant Pot Directions
- Turn instant pot to SAUTE and add the 2 Tablespoons olive oil. Once hot, add the 1 small yellow onion and 1 red bell pepper and cook 2-3 minutes, until the onion is softened. Add 4 cloves garlic and cook 30 seconds longer.
- Hit CANCEL and add 2 14.5 ounce cans fire roasted diced tomatoes, 2 14.5 ounce cans black beans, 1 14.5 ounce can kidney beans, 1 4 ounce can diced green chiles, 1 cup vegetable broth, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Stir to combine, scraping any browned bits from the bottom of the pot. Place the lid on and set to vent to seal.
- Hit MANUAL to cook at high pressure for 10 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
- Hit CANCEL. Turn the knob to vent and quick release the pressure before removing the lid.
- Stir in the 1 cup frozen corn, ¼ cup chopped cilantro and 2 tablespoons fresh lime juice and season to taste with salt and pepper.
- Serve with desired toppings. Enjoy!
Slow Cooker Directions
- Place all ingredients in crockpot and stir to combine.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Season with salt and pepper, to taste.
- Serve with desired toppings.
Video
Notes
Storage
- Store leftovers in an airtight container in the fridge for up to 5 days. Or, you can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch! Thaw overnight in the fridge and reheat in the microwave.
Nutrition
Calories: 251kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 815mg | Potassium: 704mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 4mg