This post may contain affiliate links. Please read my disclosure.
This Instant Pot veggie chili recipe doesn't have any meat but you won't be missing it with the flavors that come together quickly in the Instant Pot.
When the temperature drops, there isn't much better than a hearty bowl of soup - from loaded potato soup to green chili chicken enchilada soup.
But have you made soup in an Instant Pot? To be honest, it took me some time to join the revolution. However, after seeing countless bloggers using it, I figured it was time to pull the trigger.
It was Amazon's Prime Day a few years back that finally convinced me and 300,000 other people to buy it! And the first ever recipe I happened to make in it was this Instant Pot veggie chili.
The Instant Pot really couldn't be easier to use. The big benefit is what is a 4-8 hour recipe becomes a 30-60 minute recipe and it tastes just as good. And this vegetarian chili recipe isno different. It tastes like it had been stewing for hours.
And for those that might be turning their nose up to vegetarian chili, all I can so is don't knock it until you try it. And if you want regular old chili, I've got that covered too.
But take a risk and give this Instant Pot veggie chili a try. And if you don't have an Instant Pot, just wait for the next sale!
Jump to:
Recipe Ingredients
- Olive oil - cooks the veggies.
- Sweet onion, red bell peppers, carrots, garlic, cilantro, corn - use your favorite vegetables.
- Tomato paste - adds a rich tomato flavor.
- Chili powder, cumin, cocoa powder, paprika, oregano, coriander, cayenne pepper, salt - where the flavor comes from.
- Diced tomatoes - gives a rich tomato flavor.
- Black and pinto beans - adds protein.
- Vegetable broth - low-sodium is best.
- Quinoa - adds nutrients and makes the chili more filling.
- Toppings - avocado, sour cream, cheese and chips all make for great toppings.
Step-by-Step Instructions
- Set a 6-qt Instant Pot to the high saute setting. Heat olive oil. Add onion, peppers and carrots and cook for 5 to 7 minutes or until onions are translucent.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste, chili powder, brown sugar, cumin, cocoa powder, paprika, oregano, coriander, salt and cayenne pepper.
- Stir in diced tomatoes, beans, corn, vegetable broth and quinoa.
- Select Bean / Chili Instant Pot setting, adjust pressure to high and select time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cilantro and season with salt to taste. Serve immediately and garnish with your desired toppings.
Benefits of Quinoa
Quinoa has become super popular and there is good reason for it. Some of the health benefits of quinoa include
- Contains all nine essential amino acids.
- Has twice as much fiber as other grains which lowers cholesterol, blood pressure and glucose levels.
- Contains iron which keeps our red blood cells healthy.
- Has lysine which is essential for tissue growth and repair.
- Is rich in magnesium which relaxes blood vessels.
- High in riboflavin which improves energy metabolism.
- Contains a high content of manganese which is an antioxidant.
Best Side Dishes for Chili
There are so many side dishes out there that go with chili but here are some of my favorites:
- Cornbread muffins
- Sweet potato fries
- Fried onion rings
- Beer bread
- Grilled cheese
- Flaky buttermilk biscuits
FAQs
Not a problem. As I said, I didn't have one for quite a while. You can just throw all the ingredients except for the beans and cilantro in a slow cooker and cook on high for 3-4 hours or low for 6-8 hours. With 30 minutes remaining stir in the beans in cilantro.
If you want it milder, omit the cayenne pepper. If you like more heat, increase the amount of cayenne pepper or keep the seeds from the peppers.
The old saying goes that chili tastes better the second day and I don’t disagree. You just give more time for the flavors to meld together. If you put your chili in an airtight container in the fridge, it will last 3-4 days. You can also place in the freezer for up to 3 months.
Pro Tips/Recipe Notes
- Be consistent with the size you dice the vegetables so everything cooks evenly.
- Use quality low-sodium vegetable broth. Remember a lot of the flavor will come from the broth.
- Don’t skip toppings like cheese, avocado or sour cream. These ingredients all help enhance the flavor.
Other Soup Recipes
- Sweet Potato Chili
- Roasted Tomato Basil Soup
- Beer Cheese Soup
- Roasted Cauliflower Soup
- Butternut Squash Sweet Potato Soup
If you’ve tried this Instant Pot veggie chili recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Instant Pot Veggie Chili
Ingredients
- 2 tbsp olive oil
- 1 medium sweet onion, chopped
- 2 large red bell peppers, seeds removed and chopped
- 2 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp light brown sugar
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp cocoa powder
- 1 tsp oregano
- ½ tsp coriander
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 (28 oz can) diced tomatoes, with their juice
- 2 (15 oz cans) black beans, rinsed and drained
- 1 (15 oz can) pinto beans, rinsed and drained
- 2 cups frozen corn
- 2 cups low-sodium vegetable broth
- ½ cup uncooked quinoa
- avocado, chips, sour cream, grated cheddar for chopping
Instructions
- Set a 6-qt Instant Pot to the high saute setting. Heat olive oil. Add onion, peppers and carrots and cook for 5 to 7 minutes or until onions are translucent.
- Add garlic and cook for 30 seconds. Stir in tomato paste, chili powder, brown sugar, cumin, cocoa powder, paprika, oregano, coriander, salt and cayenne pepper. Stir in diced tomatoes, beans, corn, vegetable broth and quinoa.
- Select Bean / Chili Instant Pot setting, adjust pressure to high and select time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Season with salt to taste. Serve immediately and garnish with your desired toppings.
Notes
- Be consistent with the size you dice the vegetables so everything cooks evenly.
- Use quality low-sodium vegetable broth. Remember a lot of the flavor will come from the broth.
- If you like more heat, increase the amount of cayenne pepper or keep the seeds from the peppers.
- Don’t skip toppings like cheese, avocado or sour cream. These ingredients all help enhance the flavor.
I’ve been debating on getting an Instant Pot as well. Might just have to do it!