This Instant Pot Vegetarian Chili Recipe is the perfect dish when you want something warm, comforting and vegan. Enjoy a vegan chili that's so good that even your non-vegetarian friends won't even care that it's a meatless dish.
Why This Is The Best Vegetarian Chili You've Ever Had
- Fast. Ready in under an hour with the help of your Instant Pot.
- Easy. A simple pour and cook recipe.
- Vegetarian. Who needs meat for a delicious and filling chili recipe?
- Vegan. An amazing blend of veggies and lentils make it a great option for your next vegan dinner night.
The dish typically consists of a mixture of beans and ground beef and has a place in our hearts as classic American comfort food.
But what about those living a vegetarian lifestyle? This Instant Pot Vegetarian Chili Recipe gives you all goodness of a classic chili in a deliciously meatless form.
I mean, if they can make a veggie-less chili, why can't they make a meatless version as well? You most certainly can, and let me tell you, this great recipe for chili is every bit as good as the classic.
From the bite of the black beans and kidney beans to the slight crispness of the corn and the zucchini to the smoky, mild spiciness of the canned chipotle peppers in adobo sauce, you're sure to enjoy this Vegetarian Chili Recipe every bit as much as any other good chili.
Add on a little fresh cilantro and some of the toppings suggested below, and you've got a vegan chili that will become your go-to easy chili recipe.
Not only is this a delicious vegetarian chili, but it's also a very easy chili recipe, and that's thanks to it being an Instant Pot recipe.
Believe me, if you haven't invested in an Instant Pot yet, you really must get yourself one! It takes an otherwise lengthy recipe and cooks it in a fraction of the time while still infusing the ingredients with so much flavor.
What Is Vegetarian Chili Made Of?
This vegan chili's main ingredients are dried beans such as pinto beans, black beans, corn, zucchini, onion, and fire-roasted chopped tomatoes.
Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you'd like.
If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cooking time to 20 minutes.
You can also use canned beans, but if you do that, be sure to reduce the cooking time to about 4-5 minutes.
I would not suggest adding lentils to this recipe along with the beans, as they cook a lot faster than the larger beans would. Instead, if you wanted to use lentils, try this lentil and spinach soup, or this red lentils soup.
One thing I noticed is that using black beans in the chili makes it tasty, but it also colors the chili a bit dark and I don't love that. I have a different recipe for an Instant Pot black bean chili that's amazing, as well as a black bean soup recipe, and also a black beans and rice recipe that you might like.
How To Make Instant Pot Vegetarian Chili
Follow these steps to make this Instant Pot recipe:
- Defrost the frozen corn.
- Blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt, and oregano until smooth.
- Pour the sauce into the Instant Pot. Add water to the Instant Pot. Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on high pressure. Allow the pot to rest undisturbed and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest. The corn and zucchini will cook in the residual heat.
- Add optional toppings if using.
How To Make This In The Slow Cooker
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set 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 cautious of the ingredients in the tortilla shells you use to thicken it, as some brands may use lard in their ingredients.
There are many brands that are vegan friendly.
Are Chili Beans Healthy?
The dried beans in this Instant Pot Vegetarian Chili recipe actually have tons of health benefits. They're a great source of protein (especially for those living a vegan lifestyle), they're an excellent source of fiber which is great for GI health and helps lower cholesterol, and they're high in iron which is essential for healthy red blood cells, hair, skin and nails.
What Should I Serve With It?
Much like any good chili, this Instant Pot Vegetarian Chili Recipe is only made better when you add some toppings in the mix.
There are tons of delicious options out there, more than I could possibly list in one place. But here are just a few scrumptious suggestions:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped fresh cilantro
- Chopped Jalapeños
- Shredded Lettuce
- Shredded cheese such as sharp cheddar cheese
- Chopped Bell Pepper
- Chopped red onions
- Chopped Green Onions
- Salsa or hot sauce
- Crushed Tortilla Chips
- Stir in some steamed quinoa
Did I miss one of your favorite chili toppings? Make sure to share your favorite in the comments!
How Long Can You Keep Vegetarian Chili?
This Instant Pot Vegetarian Chili recipe should keep for up to 5 days in the fridge.
Just make sure to keep it in an airtight container and give it a quick stir before you reheat it as the ingredients can sometimes separate when they're refrigerated.
Can I Freeze Vegetarian Chili?
Another fantastic thing about this easy Vegan Chili Recipe is that it freezes very well! You may want to add a little water or vegetable broth to freeze it, especially if your chili was 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 extra to enjoy later.
Just make sure that you portion it out before freezing it, as nobody wants to wait for an entire vat of chili to defrost before getting to enjoy some.
Interested In Vegan Instant Pot Recipes?
- Edamame Salad with Quinoa
- Cowboy Caviar
- Instant Pot Barley and Lentil Pilaf
- Simple Lentil Soup
- Instant Pot Black Beans and Rice
- Baingan Bharta
- Aloo Gobi
This Instant Pot Vegetarian Chili Recipe is bound to make your mouth and stomach happy, even if you aren't a vegetarian. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 1 cup Onion, chopped
- 1 cup Canned Fire Roasted Tomatoes
- 1.5 tablespoons Minced Garlic
- 3 corn tortillas
- 1 tablespoon Chipotle Chile in Adobo Sauce, chopped
- 1 tablespoon Mexican Red Chili Powder, (not cayenne)
- 2 teaspoons Ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Dried Oregano
- 1 cup Water
- 1/2 cup dried pinto beans, soaked overnight or for 1 hour in hot water
- 1/2 cup dried black beans, soaked overnight or for 1 hour in hot water
- 2 cups Corn, fresh or defrosted frozen corn
- 2 cups Zucchini, chopped
Instructions
- Set the frozen corn on the counter to defrost.
- In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to 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 beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Optional Garnishes:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped cilantro
- Shredded Lettuce
- Grated sharp cheddar cheese
- Chopped red onions
- Salsa or hot sauce
Tips And Tricks For Vegetarian Chili
- Even though I used [eafl id="44835" name="Dried Pinto Beans" text="pinto beans"] and [eafl id="44834" name="Dried Black Beans" text="black beans"] in this recipe, you can actually use whatever beans you'd like. I love[eafl id="44833" name="Red Kidney Beans" text=" red kidney beans"] in this chili.
- If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
- This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
- This recipe freezes very well!
- Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they're refrigerated.
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Nutrition
Originally Published December 21, 2019
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Frances
I have this in the slow cooker now. My main question is should I add more water other then the one cup I added to the blender mixture-if I am using canned beans? Not sure if it needs it or not. I added the rest of the tomatoes that were in the can that I did not puree, also put in some chopped bell peppers and one sweet potato, Love a very chunky chili. I like the puree method you did with the tortilla etc, I think this will be very good. Will know in a few hours! Thank you
Laura
I also got the burn message with this recipe in a 6 qt pot. I was using dried beans that I soaked overnight. I think the recipe needs to be fixed.
Ashley
If you're using an 8qt IP, this recipe needs more water. I had to add an extra 1.5 cups water to get rid of the BURN message. Like another reviewer who ran into the same issue...the chili was still plenty thick, so I think I would add the extra water even if I had a smaller IP.
Otherwise, really really enjoyed this and going in the keeper file!
Pam
Made this chili today and was excellent. I doubled the recipe and only problem was that the burn warning came on early as IP was coming to pressure. I had already added an extra cup of water before cooking, so had to add another cup after burn warning. Chili was still thick and very delicious!