Veg Chilli Recipe| Vegetarian Chili Recipe| How to make Veggie Chilli

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 Instant Pot and set it to sauté mode.

Add 2 tablespoons of butter and let it melt.

Add 1 cup of roughly chopped onions and fry for 2-3 minutes until soft.

Add 1 teaspoon of ginger garlic coriander paste and sauté for another 1-2 minutes.

Add the following chopped vegetables: 1/2 cup carrots, 1/2 cup radish, 1 cup green bell peppers, 1 cup mushrooms, 1/4 cup red beetroot, 1/4 cup yellow beetroot, and 1/4 cup corn. Sauté for 2-3 minutes.

Add the soaked black beans.

Add spices: 4 teaspoons taco seasoning, 2 teaspoons paprika, 1/4 teaspoon cinnamon powder, 1 teaspoon garlic powder, and rock salt to taste. Mix well.

Add 4 cans of diced tomatoes (400 grams each) and mix.

Add 1 cup of pasta and 1/4 cup of quinoa. Mix everything well.

Add 3 cups of water (or more if you want a runnier chili).

Set the Instant Pot to pressure cooker setting and cook for 40 minutes.

Once cooked, let the pressure release naturally.

Open the lid and check the consistency of the chili, ensuring all veggies and beans are cooked well.

Serve the chili topped with green onions and Mexican cheese, and enjoy with taco chips, bread, or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary