Vegan Instant Pot Vegetarian Chili. This Instant Pot Vegetarian Chili Recipe is the perfect dish when you want something warm, comforting, and vegan. Enjoy vegan chili that's so good even your non-vegetarian friends won't even mind that it's a meatless dish. The dish typically consists of a mixture of beans and ground beef and has a place in our hearts as a classic American food. But what about those who live a vegetarian lifestyle? This Recipe Instant Pot Vegetarian Chili gives you all the goodness of a classic chili in a deliciously meatless form. I mean, if they can make a veggie-free chili, why can't they make a meatless version too? You certainly can, and let me tell you, this great chili recipe is every bit as good as the classic.
From the bite of the black beans and pinto to the light crunch of the corn and zucchini to the light smokiness of the canned chipotle peppers in adobo sauce, you're sure to enjoy this recipe for instant vegetarian chili, as much as any other good chili. Add some fresh cilantro and some of the toppings suggested below, and you have a vegan chili that will become your go-to easy chili recipe.
Not only is this delicious instant vegetarian chili, but it's also a really easy chili recipe, and that's thanks to the fact that it's an Instant Pot recipe. Believe me, if you haven't invested in an Instant Pot yet, you really must get one! It takes a long recipe and cooks in a fraction of the time while still infusing the ingredients with then lots of flavor.
Why this is the best vegetarian chili you'll ever eat:
- Fast. Ready in less than an hour with the help of your Instant Pot.
- Easy. A simple recipe to serve and cook.
- Vegetarian. Who needs meat for a delicious and hearty chili recipe?
- Vegan. An amazing mix of vegetables and lentils makes it a great option for your next vegan dinner night.
What is vegetarian chili made of?
The main ingredients in this vegan chili are dried beans like pinto beans, black beans, corn, zucchini, onion, and roasted in the fire Chopped tomato.
Although I used pinto beans and black beans in this recipe, you can use whatever beans you like.
If you choose to use smaller beans like black-eyed peas or white beans, be sure to reduce the cooking time to 20 minutes.
You can also use canned beans but if you do, reduce the cooking time to about 4 to 5 minutes.
I could no Suggest adding lentils to this recipe along with the beans as they cook much faster than larger beans. Instead, if you want to use lentils, try this lentil and spinach soup, or this red lentil soup.
One thing I noticed is that using black beans It tastes good in peppers, but it also makes the peppers a little dark and I don't like that. I have a different recipe for an Instant Pot black bean chili that is amazing, as well as a black bean soup recipe and also a black bean and rice recipe that you might like.
How to make an instant vegetarian chili:
Follow these steps to make this Instant Pot recipe:
- Thaw frozen corn.
- Mix onion, tomatoes, garlic, tortillas, chipotle peppers, red chili powder, cumin, salt and oregano until smooth.
- Pour the sauce into the Instant Pot. Add water to the Instant Pot. Add the beans.
- Close the lid. Press PRESSURE COOK and cook at high pressure. Let the pot sit undisturbed, then release any remaining pressure.
- Open the lid and add the corn and zucchini and stir. Close the lid and let the pan rest. The corn and zucchini will cook in the residual heat.
- Add optional toppings if using.
How to make it in the slow cooker:
- Soak the beans. You can soak them in water overnight or do a quick soak by placing them in extremely hot water for an hour.
- Mixture. In a blender jar, combine onion, tomato, garlic, tortilla chips, chipotle pepper, red pepper powder, cumin, salt and oregano until smooth.
- To add. Add 2.5 cups of water and beans.
- Mix. With about an hour left until the end of cooking, add the zucchini and corn so they don't overcook.
- To cook. Set the slow cooker on low for 12 hours or high for 10 hours.
Is this also vegan chili?
Yes, this recipe is also a vegan chili recipe. Be careful with the ingredients in the tortilla shells you use to thicken them, as some brands may use lard in their ingredients.
Are chili beans healthy?
The dried beans in this Instant Pot Vegetarian Chili recipe actually have tons of health benefits. They are a great source of protein (especially for those living a vegan lifestyle), they are an excellent source of fiber which is great for GI health and helps lower cholesterol and they are rich in iron which is essential for blood cells. healthy red hair, skin and nails.
What should I serve with it?
Just like any good chili, this Instant Pot Vegetarian Chili Recipe only gets better when you add some toppings into the mix.
There are countless delicious options out there, more than I could list in one place. But here are some delicious suggestions:
- Nata
- avocado slices
- Preserve Jalapenos
- chopped fresh cilantro
- chopped jalapenos
- shredded lettuce
- Shredded cheese, such as sharp cheddar cheese
- chopped pepper
- chopped red onion
- Chopped chives
- Salsa or hot sauce
- Crushed tortilla chips
- Mix in some steamed quinoa
Did I miss one of your favorite chili toppings? Be sure to share your favorite in the comments!
How long can you keep veggie chili?
This Instant Pot Vegetarian Chili Recipe should last up to 5 days in the refrigerator.
Just be sure to keep it in an airtight container and give it a quick stir before reheating, as the ingredients can sometimes separate when refrigerated.
Can I Freeze Vegetarian Chili?
Another great thing about this easy Vegan Chili Recipe is that it freezes. very good! You can add a little water or vegetable broth to freeze it, especially if your chili is thick. I like to use these cubes to freeze my soups.
That makes this a fantastic recipe for meal prep. So go ahead and make some extras to enjoy later.
Just be sure to portion it out before freezing, as no one wants to wait for an entire barrel of chili to thaw before indulging in some.
Interested in instant vegan recipes?
To be Instant Pot Vegetarian Chili The recipe is sure to make your mouth and stomach happy, even if you're not a vegetarian. Be sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it too!
Servings: 6
Calories: 228kcal
- Place the frozen corn on the counter to thaw.
-
In a blender jar, combine onion, tomato, garlic, tortilla chips, chipotle pepper, red pepper powder, cumin, salt and oregano until smooth.
-
Pour the sauce into the Instant Pot. Place 1 cup of water in the blender jar and stir until the rest of the sauce is obtained. Add the water to the Instant Pot. Add the beans.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Let the pan rest for 10 minutes and then release any remaining pressure.
- Open the lid and add the corn and zucchini and stir. Close the lid and let the pan rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
- Add optional toppings if using and serve.
Slow Cooker Instructions:
- Soak the beans. You can soak them in water overnight or do a quick soak by placing them in extremely hot water for an hour.
-
Mixture. In a blender jar, combine onion, tomato, garlic, tortilla chips, chipotle pepper, red pepper powder, cumin, salt and oregano until smooth.
- To add. Add 2.5 cups of water and beans.
- Mix. With about an hour left until the end of cooking, add the zucchini and corn so they don't overcook.
- To cook. Set the slow cooker on low for 12 hours or high for 10 hours.
Optional Garnishes:
- Nata
- avocado slices
- Preserve Jalapenos
- chopped coriander
- shredded lettuce
- Finely grated cheddar cheese
- chopped red onion
- Salsa or hot sauce
Tips and Tricks for Vegetarian Chili:
- Even though I used pinto beans and black beans in this recipe, you can use any beans you like. I love red beans in this chili.
- If you choose to use smaller beans, such as black-eyed peas or navy beans, reduce the cooking time to 20 minutes.
- This vegetarian chili recipe should last up to 5 days in the refrigerator.
- This recipe freezes really well!
- Be sure to quickly stir in the remaining chili before reheating, as the ingredients can sometimes separate when refrigerated.
Calories: 228kcal | Carbohydrates: 45g | Protein: 11g | Gordo: 2g | Fiber: 9g | Sugar: 7g
