Instant Pot Vegetarian Bean Chili That Tastes Better Than Meat

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed tomatoes can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

chili powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne is a more affordable spice that adds heat.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are usually cheaper and provide a similar texture.

Remove seeds and stems from the dried Mexican chilies.

Turn the Instant Pot to sauté mode and dry roast the chilies until aromatic.

Transfer the roasted chilies to a bowl or food processor and add enough vegetable broth to cover them.

In the Instant Pot, add olive oil and turn to sauté mode; add the cinnamon stick and bay leaf until aromatic.

Add chopped onions, peppers, jalapenos, and minced garlic to the pot; sauté until softened, adding salt to help the process.

Puree the soaked chilies and add the chili paste to the softened veggies.

Add chipotle pepper in adobo sauce, breaking it into smaller chunks; cook to intensify flavors.

Add dried spices (cumin, paprika, cayenne, coriander, oregano, allspice) to the mixture and cook until aromatic.

Stir in cocoa powder and cook for another minute or two.

Add coffee to the mixture; simmer for 5-7 minutes.

Add cooked beans, diced tomatoes, and mushroom broth; mix well and adjust salt if needed.

Set the Instant Pot to slow cook mode for 4 hours on normal setting.

After cooking, check the consistency; adjust with simmering or cornflour/masa harina if desired.

Serve the chili over a bed of rice.

Top with a blend of Mexican cheeses and optionally torch for smokiness.

Add sour cream, cilantro, or avocado as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary