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Easy Vegetarian Chili Recipe Instant Pot

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Easy Vegetarian Chili Recipe (vegan chili!) The Endless Meal®
Easy Vegetarian Chili Recipe (vegan chili!) The Endless Meal® from www.theendlessmeal.com

Description

This easy vegetarian chili recipe is a fast, easy, filling, and delicious meal perfect for weeknight dinners. It’s made with simple ingredients, like canned beans, canned tomatoes, and pantry spices. It’s healthy, hearty, and full of flavor. Plus, it can be made in an Instant Pot in less than 30 minutes! This vegetarian chili is vegan, gluten-free, and oil-free. It can be served with a dollop of vegan sour cream, shredded cheese, avocado, and/or cilantro for extra flavor and texture. Enjoy!

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 tablespoon olive oil (or 2 tablespoons water)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can diced green chilies
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Optional toppings: vegan sour cream, shredded cheese, cilantro, avocado, etc.

Instructions:

1. Turn your Instant Pot to the Saute setting. Add the oil (or water) and the onions. Cook for about 5 minutes, stirring occasionally, until the onions are softened.

2. Add the garlic and bell pepper and cook for another 2 minutes.

3. Add the chili powder, cumin, paprika, coriander, and cayenne pepper. Stir to combine and cook for another minute.

4. Add the beans, tomatoes, tomato sauce, chilies, salt, and pepper. Stir to combine.

5. Close the lid and set the valve to sealing. Press the Manual/Pressure Cook button and set the time to 5 minutes.

6. When the cooking time is complete, carefully turn the valve to venting to release the pressure.

7. Open the lid and stir the chili. Taste and adjust the seasonings as desired.

8. Serve the chili with your favorite toppings.

Equipment:

  • Instant Pot
  • Measuring spoons
  • Spatula

Notes:

This chili can also be made on the stovetop. Simply follow the same instructions, but cook on medium heat for about 15 minutes until the vegetables are softened.

Nutrition: Per Serving

Calories: 202, Fat: 2g, Saturated Fat: 0g, Carbohydrates: 35g, Fiber: 8g, Protein: 10g

Recipe Tips:

  • This chili can be served with vegan sour cream, shredded cheese, avocado, and/or cilantro for extra flavor and texture.
  • Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • For a spicier chili, add more cayenne pepper or use hot diced tomatoes.
  • This chili is best served with cornbread, tortilla chips, or a side salad.
  • This recipe can easily be doubled or tripled to feed a larger crowd.

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