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).
Servings: 6
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