Description
A hearty and flavorful vegetarian chili made easily in the Instant Pot, perfect for a quick meal any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- Optional toppings: avocado, cilantro, shredded cheese, sour cream
Instructions
- Turn the Instant Pot to the ‘Sauté’ setting. Add olive oil, onion, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the black beans, kidney beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth. Stir to combine.
- Close the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 15 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
- Open the lid and stir the chili. Taste and adjust seasonings as needed.
- Serve hot with optional toppings like avocado, cilantro, shredded cheese, or sour cream.
- Category: Main Course
- Cuisine: American
Keywords: instant pot vegetarian recipes, vegetarian chili, easy vegetarian meal