Instant Pot Vegetarian Chili | Plant Based Chili recipe

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Turn on the saute feature on the Instant Pot Ultra and hit start.

Add 2 tablespoons of olive oil to the pot.

Add 2 teaspoons of minced garlic and stir constantly to avoid burning.

Add 2 green bell peppers and 1 red bell pepper, chopped somewhat fine, to the pot.

Cook the peppers until they are softened but not mushy, stirring frequently.

Turn off the saute feature by hitting cancel.

Add 2 cups of water and mix in the spices: 5 tablespoons of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/2 teaspoon of salt.

Add 2 cans of rinsed and drained red kidney beans, 2 cans of rinsed and drained pinto beans, 2 cans of rinsed and drained black beans, and 2 cans of drained garbanzo beans to the pot.

Mix everything together and add 2 cans of diced tomatoes, leaving the liquid in, and 1 tablespoon of tomato paste.

Add 1 cup of corn for variety, checking to ensure it fits in the pot.

Add an extra cup of water for a soupy consistency if desired.

Close the lid and ensure it is in the sealed position.

Set the Instant Pot to the bean and chili setting and adjust the time to 7 minutes, then hit start.

If you forget to add the tomato sauce, hit cancel, add it, and restart the pressurizing process.

Once done, release the pressure carefully and serve the chili, garnished with avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary