Instant Pot Vegetarian Chili : Gluten-Free & Vegan-Friendly

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 the Instant Pot to saute and let it heat up.

Add 1/2 tablespoon of olive oil to the pot.

Add 1 small minced onion and saute until softened and translucent.

Add 2 teaspoons of minced garlic and toast for 30 seconds to 1 minute until fragrant.

Hit cancel on the Instant Pot to turn it off.

Add 1/2 cup of vegetable broth to deglaze the pot, scraping up any brown bits.

Add the remaining 1.5 cups of vegetable broth for a total of 2 cups.

Add 1.5 tablespoons of homemade chili mix (or substitute with spices as mentioned).

Add 1 tablespoon of canned chipotle peppers for smokiness.

Add 2 large diced sweet potatoes and 2 cans of beans, stirring to combine.

Add 30 ounces of crushed tomatoes and stir gently to avoid burning.

Seal the Instant Pot lid and set the vent knob to sealed.

Set the cook time to 10 minutes using the manual or pressure cook setting.

While the chili cooks, prepare to freeze any leftover chipotle peppers by scooping them onto a lined cookie sheet.

Freeze the chipotle peppers for about an hour until solid, then transfer to a freezer-safe bag.

After the cooking time, let the pressure release naturally for at least 15 minutes.

Open the Instant Pot, stir the chili, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary