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.
Onion
Fire Roasted Tomatoes
Minced Garlic
Corn Tortillas
Chipotle Chile in Adobo
Mexican Red Chili Powder
Ground Cumin
Salt
Dried Oregano
Water
Dried Pinto Beans
Dried Black Beans
Corn
Zucchini
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.