The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. (Vegan, Gluten Free).
When we renovated our old house, Instant Pot Vegetarian Chili was a lifesaver. This cheap "dump and go" dinner recipe is so easy—just add everything to the Instant Pot, turn it on, and come back to a hot, delicious meal. If I could make this recipe without a working kitchen, you’ll find it a breeze!
Jump to:
Why you'll love this recipe
- Easiest Chili Recipe You'll Ever Make: It doesn’t get simpler than this! A true "dump and go" recipe: add ingredients to the Instant Pot, close the lid, and walk away. No soaking beans or sautéing required—just set it and forget it!
- Budget-Friendly: Healthy and cheap! This chili uses affordable pantry staples to create a hearty, satisfying meal that’s easy on your wallet but doesn't sacrifice flavor.
- Vegan, Gluten Free: Naturally vegan and gluten-free, this chili is perfect for dietary restrictions. Customize with non-vegan toppings like cheese or sour cream if you’d like!
- Crowd Pleaser: Everyone loves this chili! With smoky chipotle peppers, hearty beans, and savory spices—this vegetarian chili is so yummy that even meat-eaters will ask for seconds.
- Freezer Friendly: Make once, eat all week! This chili makes a big batch, so you can stash leftovers in the fridge or freezer for quick, stress-free meals.
This is literally the BEST chili recipe my husband and I have EVER eaten! And so quick and easy with dried beans and everything in the intant pot at once, no pre-cooking or soaking anything. Hubby kind of likes meat in chili but not one mention of it missing. ⭐⭐⭐⭐⭐ - Terri H
Ingredients (and substitutes)
This easy veggie chili uses regular grocery store ingredients to build deep, savory flavor. With inexpensive dried beans and corn—this hearty Vegetarian Instant Pot Chili is healthy and budget-friendly! Here’s what you’ll need:
- Dried beans: I use a mix of dried black beans and pinto beans, but feel free to stick to one type. Rinse them before cooking, but no soaking needed! Always make sure your beans aren't too old—most packages list a 2 year expiry date; after that, they may take much longer to get tender (if at all).
- Sweet Potato: Brings a hint of sweetness to compliment the smoky, savory flavors. The starch also helps thicken the chili a bit. I leave the skin on, but you can peel it.
- Bell Pepper: I usually use a red bell pepper, but orange or yellow bell pepper works too. Don't use green bell pepper, since they're not as sweet.
- Chipotle Pepper in Adobo Sauce: Canned chipotle peppers add a smoky kick that makes this chili taste like it’s been simmering all day. It’s the same trick I use in my Stewed Black Beans and Portobello Mushroom Tacos. They're sold in a small can near other Mexican ingredients. Use one pepper and a bit of the adobo sauce it's packed in.
- Tamari: Adds umami, salt, and a hint of color. You can substitute soy sauce if you don't need the chili to be gluten-free.
- Diced Tomatoes: Use fire-roasted diced tomatoes if you can find them! They add an extra depth of flavor to this quick cooking chili. Otherwise, regular diced tomatoes works too.
- Frozen Corn: An easy, budget-friendly veggie boost! Since frozen corn is picked at peak season and flash frozen, it’s often better than fresh (except in summer). It adds color—much like in my Green Chili Soup—but skip it if you’re not a fan.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have extra canned Chipotle Peppers to use up? Make Smoky Black Bean Burgers and Chipotle Aioli.
Toppings Ideas
This Instant Pot Chili is delicious on its own. But here are some chili toppings ideas to make it even better!
- Veggies & Herbs: Green onions, pickled red onions, quick pickled shallots, avocado, thinly sliced radishes, cilantro.
- Crunchy toppings: Tortilla chips, Chili Lime Pepitas, crumbled Air Fryer Pita Chips, corn nuts.
- Creamy toppings: Sour cream, Greek yogurt, Smoky Red Pepper Crema, shredded cheese (cheddar, Monterey Jack).
How to make Instant Pot Vegetarian Chili
I'm not kidding when I say this is the easiest chili you'll ever make! There's only 2 steps to this recipe:
1. Add all the ingredients (except the frozen corn) to the Instant Pot. Pressure cook on high-pressure for 45 minutes.
2. Stir in frozen corn. Blend a couple coups of chili to thicken (optional). Then spoon into serving bowls—toppings optional.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Make sure your beans aren’t too old: Dried beans are best cooked within 1 year of harvest, up to 2 years. Check your package's expiry date if you don't know how old yours are.
- If you want your beans cooked more: If your beans aren’t tender after the 45 minutes of pressure cooking, they’re likely old! Old beans take much longer to cook or may never get tender. But, you can try to cook them longer to see. Just re-pressurize and add more time at "High Pressure" or transfer and simmer on the stove.
- Blend some of the chili: Once your chili is cooked, scoop out a couple cups of the chili to blend. This helps to thicken the chili and makes it seem like it's been simmering all day.
- Go big with toppings: While you'll enjoy this vegetarian Instant Pot chili on its own—toppings make it even better. Find my toppings recommendations in the Ingredients section of this post.
- How to freeze chili: I recommend putting your fully cooled chili in a freezer bag, then setting it flat on a baking sheet and freeze until solid. (Once solid, you can remove the baking sheet). This helps to maximize freezer space and ensure your chili defrosts quickly when you need it.
Save this recipe!
Get this delivered to your inbox, plus new weekly recipes.
More Instant Pot recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Easy Instant Pot Vegetarian Chili
The easiest Instant Pot Vegetarian Chili ever! With dried beans, veggies, and chipotle peppers, this “dump and go” recipe skips the soaking and sautéing. You'll love this delicious, healthy, slightly smoky chili that tastes like it's been simmering all day. A crowd pleaser, perfect for busy weeknights or freezing. (Vegan, Gluten Free).
Pin Recipe
Ingredients
- 1 cup dried black beans (rinsed, see note 1)
- ¾ cup dried pinto beans (rinsed, see note 1)
- 1 large diced yellow onion (about 2 cups)
- 1 medium diced sweet potato (see note 2)
- 1 diced red bell pepper
- 1 large diced carrot
- 3 cloves minced garlic
- 1 chipotle pepper, minced + 1 tablespoon adobo sauce (from a can, see note 3)
- 3 tablespoons tamari (or soy sauce)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 3½ cups vegetable broth
- 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes (see note 4)
- 2 cups frozen corn
- toppings (optional—avocado, scallions, tortilla chips, cheese, sour cream or Greek yogurt)
Instructions
- Combine: In an Instant Pot, combine 1 cup dried black beans, ¾ cup dried pinto beans, 1 large diced yellow onion, 1 medium diced sweet potato, 1 diced red bell pepper, 1 large diced carrot, 3 cloves minced garlic, 1 chipotle pepper, minced + 1 tablespoon adobo sauce, 3 tablespoons tamari, 2 tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons ground coriander, 3½ cups vegetable broth, and 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes Stir well to mix.
- Pressure cook: Seal, adjust setting to “high pressure” and pressure cook for 45 minutes. Once done, quick-release pressure—or slow release, if not in a rush (see note 6).
- Finish chili: Stir in 2 cups frozen corn. To thicken chili, scoop out about 2 cups of the chili and transfer to the blender. Blend until the mixture breaks down (stop just before its a complete puree). Pour mixture back into Instant Pot and stir well to combine. Ladle into bowls and serve with toppings of your choice (optional).
Notes
- Beans: You can use just one type of bean if you prefer. Just substitute an equal amount so that you're using 1¾ cups total of dried black beans and/or pinto bean.
- Sweet potato: No need to peel the sweet potato, unless you want to.
- Chipotle peppers in adobo sauce: This product is sold in small cans, typically near other Mexican ingredients. For this recipe, you need both 1 chipotle pepper and 1 tablespoon of the adobo sauce, both from the same can. Extra peppers and sauce can either be refrigerated, or freeze for longer storage.
- Diced tomatoes: Use fire-roasted diced tomatoes if you can get them, because they add depth of flavor and subtle smokiness. If you can't find 1 (28 fl oz/796 ml) cans, use 2 (14 fl oz/398 ml) cans instead. In a pinch, you could use standard canned diced tomatoes instead of fire-roasted.
- Vegan option: The chili itself is vegan, so just stick to vegan toppings and you're all good! Use a vegan shredded cheddar cheese, vegan sour cream, or omit.
- Cooking beans: The amount of time to cook dried beans varies based on the type and age. Dried beans are best cooked within their 2 year expiry date—after that they take much longer to cook or may never soften completely. You can try to cook them more by resealing the Instant Pot and adding extra time; or transfer to a pot and simmer on the stovetop.
- Storage tips: Refrigerate leftover chili for 3 to 4 days—or freeze for up to 3 months. Reheat chili, covered with a lid, on the stove top over medium heat. You may wish to thin leftover chili with a bit of vegetable stock or water.
Nutrition
Calories: 327kcal | Carbohydrates: 65g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 875mg | Potassium: 1365mg | Fiber: 14g | Sugar: 6g | Vitamin A: 8204IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 5mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
Tiffany says
I’m thinking to make this tomorrow. Can I soak the beans over night to lessen the cooking time it will it be the same? And do you have substitutions for the adobo sauce pepper? Or can I leave it out all together?
Bri Beaudoin says
Hi Tiffany! Soaking the beans overnight does lessen the cooking time, but because this is cooked in an Instant Pot it's actually quite quick as it is. The other ingredients/flavors of the chili do benefit from the cooking time listed in the original recipe. The chipotle pepper and adobo sauce do add a lot of flavor, depth, and some heat. For the first time making this, I recommend following the recipe as is if you can. That will ensure you the most success. But if you make any modifications, let us know how it goes.
Em Huns says
I made this at the beginning of June and it was delicious then; I froze the leftovers, which we ate tonight for dinner, and it was just as good (it's now the beginning of August)! I omitted the chipotle in adobo as my kids don't have a high spice tolerance, but added a dash of Aleppo pepper. The sweet potato really adds something special, and I love that this is made with dried beans. I actually found this recipe looking specifically for a chili made from dried beans. It's such a great use of the instant pot!
Bri Beaudoin says
Hi Em! I'm thrilled your family enjoyed this recipe and that it froze well for you. Thanks for sharing your substitution of the Aleppo pepper for the chipotle - that's a great idea. Really appreciate you taking the time out of your busy day to come back and leave a review. It helps others find this recipe too! Thanks so much!
MSW says
This recipe is a winner! I followed all steps as written with two exceptions: I left out the chipotle/adobo and instead added 1.5 tsp of cacao powder. The textures and flavors were perfect. Thank you!
Bri Beaudoin says
Yay so glad you enjoyed this veggie chili recipe! Thank you for sharing your substitution notes - that's always really helpful for other readers:) Hope you have a great week ahead!
Perry says
This is an excellent recipe. It isn't hard and the result is very delicious. I did not have everything the recipe calls for but substitutions still resulted in a tasty chili.
Bri Beaudoin says
Hi Perry! Glad to hear you enjoyed this chili, even with your substitutions! Thanks so much for taking the time to share. Have a great rest of your week!
Gigi says
A huge win! This is the perfect meat free chili! Cooking the beans from dry is such a plus, too! Thank you!
Bri Beaudoin says
Hi Gigi! Yay, so happy to hear you enjoyed this chili recipe. I love to make it during the winter months too. Thanks for taking the time to leave a review:)
Jj says
Do you not use kidney beans because they do not cook at the same rate as black and pintos?
bri says
Hi! I haven't personally tested swapping in kidney beans, so I don't know how the cook times would vary. In my experience, I do often find they take a little longer. If you give it a try, let me know!
Terri H says
This is literally the BEST chili recipe my husband and I have EVER eaten! And so quick and easy with dried beans and everything in the instant pot all at once, no pre-cooking or soaking anything. Hubby kind of likes meat in chili but not one mention of it missing...My adult daughters want the recipe and many more will as I tell others about it. Thank you SO MUCH!
bri says
Hi Terri! Wow, what a lovely comment for me to read this morning:) Thank you for taking the time to write in. So happy to hear that you and your family enjoyed this chili. It's a family favorite of ours too. The chili freezes quite well too if you ever want to tuck some away into the freezer for easy meal prep. I like to lay the freezer bag down on a baking sheet in the freezer so it freezes flat. That way it's pretty quick to defrost too. Hope you have a great week ahead!
Gigi says
I’m glad to see it’s a good freezer option. With just my husband and I eating it I have plenty for the next day and then some more to freeze. This will make a great “make and freeze” meal to have on hand!
Bri Beaudoin says
Yes, totally! I find that if you freeze the chili flat, it defrosts quite quickly. For just 2 servings, I like to use a "half sheet pan" to lay the ziplock bags of chili (flat on their side) then you can remove the pan once the chili is frozen solid. Larger baking sheets work too. If you have another method you love, would love to hear it!
Nan Beez says
Excellent! No mention of salt or black pepper in this recipe. I added salt to taste after the chili was done, approx 1 1/2 tsp.
bri says
Hi Nan! So glad you enjoyed this recipe! You're right, we personally don't add salt and pepper when we make this chili. But you can certainly add it to taste! The tamari and vegetable stock are both sources of salt. So, if adding, I'd would recommend adding it at the end just like you did. Thanks for sharing
isobel says
Very quick and easy. I added a bit of eggplant too, as I had some lying around. I didn't have chipotle peppers, so I put in two tablespoons of chili powder. If you like your chili hot, add more!
bri says
Hi Isobel! Glad you enjoyed this recipe and that the chili powder substitute worked out. Thank you for taking the time to share! Hope you have a great week ahead.
Jen K says
This is my favorite go- to chili recipe! I found it when you both had just started your blog, and it was one of the first recipes posted. It’s a drizzly cold Rhode Island Sunday afternoon and my husband and I looked at each other and said, “Evergreen chili time”. Our first fall batch is in the pressure cooker and our kitchen smells delicious! I love the sweet potato- bean-pepper-onion combination, as well as the mix of spices. Thank you for sharing this! Looking forward to trying more recipes - that Shepard’s pie looks divine!💕
bri says
Hi Jen! Wow what a sweet note to receive, thank you so much for taking the time to share!! Anguel & I are thrilled you and your husband had an "Evergreen Chili" day. We're so happy this recipe is a go-to at your house. The colder weather is starting to roll in for us here in British Columbia, and we'll be making it again in no time! Hope you enjoy the Shepherd's Pie. It's also a great recipe for fall/winter!