Hearty Instant Pot Vegetarian Chili
This flavorful vegetarian chili is a comforting mix of beans, fresh vegetables, and spices, perfectly cooked in an Instant Pot. It combines black beans, pinto beans, and colorful veggies like zucchini and red onion, all simmered with fire-roasted tomatoes for a rich taste. Easy to make and perfect for cozy nights, this chili is packed with protein and nutrients!
ingredients
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can fire-roasted diced tomatoes (28 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 fresh beefsteak tomato, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup vegetable broth
- 2 tbsp olive oil
- Optional: Chopped cilantro and avocado for garnish
steps
- 1.
Press the "Sauté" button on the Instant Pot and heat olive oil.
- 2.
Add the chopped red onion and garlic; sauté for 2-3 minutes until fragrant.
- 3.
Stir in the celery, carrots, zucchini, and mushrooms; cook for another 5 minutes.
- 4.
Add the black beans, pinto beans, cannellini beans, kidney beans, corn, diced tomatoes, beefsteak tomato, and fire-roasted tomatoes.
- 5.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper; stir to combine.
- 6.
Pour in the vegetable broth and mix well.
- 7.
Close the lid, ensuring the valve is set to sealing.
- 8.
Select "Manual" on the Instant Pot and set the timer for 15 minutes.
- 9.
Once finished, allow for a natural release for 10 minutes before quick-releasing any remaining pressure.
- 10.
Stir the chili and serve hot, garnished with cilantro and avocado if desired.
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