Instant Pot Vegetarian Chili

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 instant pot to SAUTE and add the olive oil. Once hot, add the onion and bell pepper and cook 2-3 minutes, until the onion is softened. Add garlic and cook 30 seconds longer.

Hit CANCEL and add the fire roasted diced tomatoes, black beans, kidney beans, diced green chiles, vegetable broth, ground cumin, smoked paprika, and dried oregano. Stir to combine, scraping any browned bits from the bottom of the pot. Place the lid on and set to vent to seal.

Hit MANUAL to cook at high pressure for 10 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.

Hit CANCEL. Turn the knob to vent and quick release the pressure before removing the lid.

Stir in the frozen corn, chopped cilantro and fresh lime juice and season to taste with salt and pepper.

Serve with desired toppings. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary