Chili is a classic dish that's perfect for super bowl parties, family get togethers, or any time of the week! Made with all the classic ingredients minus the beef, this this Instant Pot Vegetarian Chili or Instant Pot Vegan Chili is sure to be a crowd pleaser!
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Why You'll Love This Vegetarian Dish
We absolutely love this Instant Pot Chili Recipe, and here's why:
- It's healthy: Made with fresh ingredients, packed with protein, and veggies, this Instant Pot veggie chili is a well-rounded healthy meal.
- Perfect leftovers: There's always chili leftovers, and they are just as good the next day. In fact, I think its better the next day after all the spices soak in.
- Feeds a crowd: Whether you have another family coming over, or you're having a super bowl party, there's always enough chili to go around. If you think you'll need more, you can easily double the recipe.
- Quick and easy: This recipe is super quick and easy to make in you Instant Pot. With just 15-minutes of prep and 20-minutes to cook, it's ready to eat in less than an hour.
Vegetarian Chili Ingredients
- Onion: Adds a savory and aromatic base to the vegetarian chili.
- Bell Pepper: Adds a pop of brightness and a pleasant crunch to the chili.
- Olive Oil: Helps sauté the vegetables and adds depth of flavor to the chili.
- Beans: Red kidney beans, black beans and pinto beans offer a rich source of plant-based protein and add a creamy texture to the dish.
- Diced Tomatoes: Provide a tangy acidity and enhance the overall taste experience.
- Vegetable Broth: Imparts a savory and satisfying depth of flavor without the use of meat-based broths.
- Chili Powder: Brings complexity and depth to the dish, making it deliciously flavorful.
- Masa Harina: Adds a subtle corn flavor and contributes to a velvety and hearty consistency.
- Seasoning and Spices: Add layers of flavor and enhance the overall taste profile, ensuring a well-balanced and delicious dish.
How To Make Instant Pot Vegetarian Chili
The best part about making chili in your Instant Pot is that you don't have to let it cook all day. This recipe cooks in less than an hour!
Step One: First, hit the sauté or sear button on your Instant Pot and add the oil. Then, sauté the diced onion and peppers for 6-minutes. Hit cancel. Then, add ¼ cup of the vegetable broth. Scrape the bottom of your pot to deglaze it.
Step Two: Next, add the remaining ingredients to your Instant Pot EXCEPT the masa harina. Stir to combine everything. Close the lid, push the pressure valve to the sealing position, hit pressure cook on manual, and set the time for 2-minutes.
Step Three: Once the Instant Pot beeps, push your pressure valve to the venting position and release all of the pressure.
Step Four: Hit the sauté or sear button, again. Once the chili is simmering, add the masa harina and let your chili thicken. If you are using cornstarch, make a cornstarch slurry using equal parts water to cornstarch. Serve and Enjoy!
Deglaze To Avoid The Burn Notice
Deglazing The Pot: Before you pressure cook the chili be sure to deglaze the pot. If you notice that some bits have stuck to the bottom, use a wooden spoon or spatula to scrape them off gently. This will prevent the Instant Pot Burn Notice.
Variations
- Beans: Use a variety of beans, such as black beans, kidney beans, and pinto beans to add different textures and flavors.
- Thicken: For a thicker chili consistency, mash some of the beans in the pot with a potato masher.
- Protein: To add more protein to your vegetarian chili, try adding tofu or tempeh in place of meat.
- Flavor: For extra depth of flavor, roast the vegetables before adding them to the pot.
- Smoky: For a more intense and smoky flavor, add some chipotle peppers in adobo sauce to your chili.
Best Ways To Store Homemade Chili
- Storage: Vegetarian chili is just as fantastic the next day, and even makes a great freezer meal. You can store it in an airtight container in the refrigerator for up to 5-days.
- Freeze: If you want to make it as a freezer meal, wait for the chili to cool, pour it into a Ziploc freezer bag, and store it in the freezer. Chili is good in the freezer for up to 3-months.
- Reheat: Thaw the meal overnight in the fridge and reheat on the stove top or in the Instant Pot using the saute function. Heat until piping hot.
What To Serve With Vegetarian Chili
Chili is great served on its own topped with corn chips or crackers. But, you can add a few sides if you want as well. Here are some ideas:
- Serve with shredded cheese, diced avocado, or sour cream on top for some added creaminess and richness.
- Pair with warm Cornbread or tortilla chips for a satisfying crunch.
- Add a side of Rice or Quinoa to make it a heartier meal.
- Top with chopped cilantro, green onions, or jalapenos for a burst of freshness and flavor.
- Serve with a simple salad or Steamed Vegetables on the side to balance out the rich and spicy flavors of chili.
- For a fun twist, try serving chili in a Baked Potato or over a bed of nachos for a delicious and filling meal.
FAQ'S
Adding the right combination of herbs and spices is key to achieving a flavorful chili. Some popular ingredients that add depth and complexity to chili include cumin, chili powder, oregano, garlic, and paprika. Other add-ins such as onions, peppers, tomatoes, and even beer can also contribute to enhancing the overall taste of your chili. Experiment with different combinations to find the perfect balance of flavors for your taste buds.
No, chili does not necessarily need tomato paste. While many traditional chili recipes do include tomato paste for added depth and tanginess, it is not a mandatory ingredient. You can still achieve a flavorful and tasty chili without using tomato paste, by adding other ingredients such as fire roasted tomatoes or tomato sauce.
Masa Harina is a Mexican corn dough. It is added to chili near the end of cooking to thicken the liquid, give it body, and impart a subtle corn flavor.
This specific recipe cooks super fast in two minutes so yes you will need pre-cooked canned beans. Dry beans would not have enough time to cook.
We use vegetable broth to keep the recipe vegetarian and vegan but you can switch this out for chicken broth if you wish.
Instant Pot Vegetarian Chili
Ingredients
- 1 Onion Diced
- 2 Bell Peppers Diced, any color
- 1 Tablespoon Oil
- 1, ½ Cups Northern White Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Pinto Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Black Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Black Beans dry and soaked overnight, or canned - drained
- 1, ½ Cups Kindney Beans dry and soaked overnight, or canned - drained
- 1 Can Fire Roasted Diced Tomatoes
- 2 Cups Vegetable Broth
- 2 Tablespoons Chili Powder
- ½ Teaspoon Black Pepper
- ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- ¼ Teaspoon Onion Powder
- 3 Tablespoons Masa Harina or cornstarch as a substitute.
Instructions
- Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.
- Cancel sauté mode and ¼ cups of broth. Scrape the instant pot line to deglaze the pot.
- Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes
- Quick release pressure and set the pot to sauté.
- Once chili is simmering, stir in the masa harina and let the chili thicken.
Notes
Nutrition
Try The Following Pressure Cooker Chili Recipes
If you love this Easy vegan chili then you may want to try the following recipes too:
- Instant Pot 30-Minute Chili
- The Best Instant Pot Crack Chicken Chili
- Instant Pot Black Bean Chili
- Instant Pot White Chicken Chili
