This Instant Pot Vegetarian Chili is as easy as it gets as it is ready in less than 10 minutes! As the whole recipe has you simply adding ingredients to the instant pot and allowing the pot to do all the work for you.
This recipe provides a full hearty meal that is not only inexpensive but healthy too. Ready set Instant Pot!
Chili is best made in the Instant pot if you ask me, that is because the pressure cooking method cooks the beans well making them super soft and delicious.
I use powdered ingredients for this recipe to speed up the process for those in a hurry to get dinner on the table.
However, you can always chop some fresh onions & garlic instead of using powder if desired.
And you can always make this on the stove-top as well or slow cooker but that will take a longer, so depending on what you have going on for the day.
The instant pot method may be more up your alley.
WHAT IS VEGETARIAN CHILI
It is made the same way as any other chili other than it omits the hamburger.
IS VEGETARIAN CHILI HEALTHY
Yes, it’s packed full of protein, fiber and vitamins.
VEGETABLES YOU CAN ADD TO THIS CHILI
- Chopped Green Peppers
- Chopped Celery
- Chopped Carrots
IS VEGETARIAN CHILI GOOD FOR WEIGHT LOSS
Yes, because it is packed full of fiber and lean protein making you feel full longer while fueling your muscles. Also the Spicer you make it the better it is also for burning fat.
HOW MAKE VEGETRIAN CHILI
With this recipe, you are simply adding everything to the instant pot and allowing the pot to do all the work.
HOW LONG IS VEGETARIAN CHILI GOOD FOR IN THE FRIDGE
Please store in a air tight container and no longer than 3 days.
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- 1 tbsp olive oil
- 1 (28 ounce) cans whole crushed tomatoes, crushed
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 can (15 ounces) kidney beans, rinsed and drained
- 1/2 cup of vegetable stock
- 1 tsp sugar
- 1 tbsp chipotle chili powder
- 1 tbsp medium chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika*
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 cups of Mexican shredded cheese
- 1 jalapeno peppers, sliced or chopped for serving
Add the olive oil and all canned products to the instant pot (be sure to rince the beans prior)
- Add in the spices, vegetable stock/broth and bay leaf
- Stir everything together and then cover the pot with the instant pot lid
- Cover, seal, and cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure, then open the Instant Pot.
Serve with your favorite tortilla chips and sour cream
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 53mgSodium: 1681mgCarbohydrates: 49gFiber: 11gSugar: 19gProtein: 24g
These calculations are based off Nutritionix