Instant Pot Vegetarian Chili
Warm your taste buds with this hearty and flavorful Instant Pot Vegetarian Chili. Packed with a mix of beans, spices, and a secret ingredient for added creaminess, this veg chili is a comforting Mexican-inspired dish perfect for any occasion.
❤️ You’ll Love This Vegetarian Chili Recipe
- Flavorful and Hearty: This vegetarian chili combines the richness of beans with the warmth of spices, resulting in a mouthwatering, satisfying, and nutritious dish.
- Convenient: Instant Pot Vegetarian Chili is incredibly convenient for busy days. It’s a one-pot wonder that delivers a hearty, flavorful meal in a fraction of the time. With the Instant Pot and some pre-planning of soaking beans a day before, you can make this in under an hour.
- Vegetarian/vegan: This recipe is perfect for those who want a hearty meal without meat.
- Ideal for Meal Prep: Prepare a batch and enjoy it throughout the week or freeze it for later days. It’s perfect for busy days when you need a quick meal.
🧾 Ingredient Notes
- Dried Red Kidney Beans and Pinto Beans: For this vegetarian chili, we are using dried beans, unlike canned beans which most of the recipes call for on the internet.
- Pre-Plan: Because we are using dried beans, they need to be soaked overnight, so plan ahead and soak a day before making this chili.
- Forgot to soak the beans? No worries, I have a quick soaking method mentioned in the tips section below.
- Onion: I prefer to use white or yellow onion here. However, you can use red onion.
- Garlic: Freshly minced garlic is highly recommended. But you can use ready minced garlic from a jar as well.
- Jalapeno: I usually remove the seeds and veins of jalapeno before chopping. You can leave them in for a spicier kick.
- Veggies: I have added carrots and red peppers here. You can use your choice of other veggies.
- Whole Peeled Tomatoes: Yes, you’ll need whole tomatoes that we will puree in the blender. It gives a much better flavor than simply using a can of tomato puree.
- Chipotle Pepper in Adobo Sauce: The chipotle pepper in Adobo sauce introduces a subtle smoky heat and a touch of sweetness. Along with the adobo sauce, it adds complexity to the chili.
- Tomato Paste: Tomato paste adds depth and richness to the chili.Smoked Paprika: It contributes a smoky note to this vegetarian chili.
- Dried Oregano: It adds a delightful herbal note.
- Ground Cumin: Cumin powder infuses a warm, earthy, and slightly nutty flavor into the chili.
- (a note to my Indian audience) Chili powder: This is not the Indian red chili powder. This is Mexican chili powder/seasoning which is the mixture of a few chilies with the addition of salt and other seasonings. Hence it is mild vs. Indian red chili powder (which is pure chilies only).
- Soy Sauce: Soy sauce contributes savory umami notes.
- Vegetable Stock: If you are using pre-packaged, try to buy the low-sodium version, so you can control the salt in your dish. I always use better than bouillon vegetable base (which you have to dissolve in warm/hot water). I always keep that handy in the refrigerator.
- Masa Harina or Cornmeal: Masa Harina acts as a thickening agent, helping to achieve the perfect vegetarian chili consistency. Additionally, it adds a slightly creamy texture to the chili. You can use cornmeal as well.
👩🍳 How To Make Instant Pot Vegetarian Chili? (Pics)
Prep (A day before):
- Rinse and soak the beans (kidney beans and pinto beans) in enough water (2-3 inches above the beans) separately for 8 hours or overnight. Drain them before use.
Making Vegetarian Chili In Instant Pot:
1, 2) Blend the whole peeled tomatoes with the chipotle pepper and adobo sauce until smooth.
3) Turn on the Instant Pot in sauté mode. Heat oil and add a bay leaf; sauté for 30 seconds.
4, 5) Add diced onion, minced garlic, and jalapeno. Sprinkle a bit of salt to speed up the onion cooking process.
6) Sauté for 4-5 minutes or until onions soften slightly.
7, 8) Stir in red pepper and carrot, and cook for a minute.
9, 10) Add tomato paste, chili powder, cumin powder, smoked paprika, dried oregano, salt, and pepper. Sauté for a minute. Add a splash of water if the spices stick to the bottom.
11, 12) Add the prepared pureed tomatoes and soy sauce. Mix well, scraping the bottom if anything sticks.
13, 14) Add the drained beans and vegetable stock.
15) Stir to combine.
16) Cover the Instant Pot with the lid, set the valve to a sealing position, and pressure cook on manual (high pressure) for 20 minutes.
17) Allow the pressure to release naturally (NPR – Natural Pressure Release). Once the pin drops, open the lid.
18) You may notice the oil is floating on top; simply stir everything.
19, 20) Add masa harina, mix, cover, and let it rest for 5 minutes and give the chili some time to thicken.
Serve your Instant Pot Vegetarian Chili with your choice of toppings.
💭 Expert Tips For BEST Vegetarian Chili Recipe
- Masa harina isn’t just a thickening agent that ensures a velvety, slightly creamy texture in your vegetarian chili. If you don’t have masa harina on hand, you can use yellow cornmeal.
- Always sauté those spices before adding any liquid. This simple step awakens their dormant flavors and creates aromas and a deeper, more complex taste in your vegetarian chili.
- Quick soaking method for beans: Take rinsed beans and plenty of water in a pan. Bring the water to a rolling boil. Let it boil for 2-3 minutes. Then turn off the stove and cover tightly with a lid. Let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage as you have after overnight soaking.
- You can also use canned beans for a quicker version of this recipe. Just drain and rinse the canned beans before adding them to the chili. Canned beans will lessen the cooking time as well.
🥣 Storage Instructions
- To refrigerate, Place the cooled vegetarian chili in a container for 3-4 days.
- To freeze, portion it into meal-sized servings and place it in the freezer for up to 3 months.
📖 Variations For Instant Pot Vegetarian Chili
- Beans: Feel free to mix up the bean varieties. Try black, navy, or even lentils for unique flavor combinations and added protein.
- Vegetables: Don’t hesitate to diversify your veggies. Add zucchini, corn, or sweet potatoes for an extra layer of taste and color.
- Grains: You can add grains like quinoa, bulgur, or farro along with beans for intriguing texture variations.
- Extra Protein: If you crave more protein, add crumbled tofu, tempeh, or plant-based meat alternatives. They absorb the rich chili flavors beautifully.
🍽 Serving Ideas
- Traditional Chili Bowl: Ladle your chili into bowls and top it with classics like shredded cheddar cheese, sour cream, and chopped green onions. You can sprinkle some tortilla chips or eggless cornbread crumbles for some texture.
- Avocado: Elevate your chili with creamy slices, a dollop of fresh guacamole, and a squeeze of lime.
- Tex-Mex Tostadas: Spoon your chili onto crispy tostadas and layer on toppings like diced tomatoes, shredded lettuce, and a sprinkle of queso fresco.
- Chili Nachos Supreme: Transform your vegetarian chili into loaded nachos by piling it onto tortilla chips. Add jalapenos, black olives, and a generous layer of melted cheese.
- Chili Mac ‘n’ Cheese: Combine your chili with cooked macaroni and plenty of shredded cheese for a comforting chili mac dish. Bake until bubbly and golden for extra indulgence.
Check Out Other Instant Pot Meals
Did you try this instant pot vegetarian chili recipe? I’d love to hear about it! Leave a review in the comment section below.
Instant Pot Vegetarian Chili Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Red kidney beans, Dried
- ¾ cup Pinto beans, Dried
- 28 oz can Whole peeled tomatoes
- 1 Chipotle peppers in adobo sauce, + 1 tablespoon Adobo sauce
- 3 tablespoons Oil
- 1 Bay leaf
- 1 large Onion, Yellow or White, ~ 1 ½ cups diced
- 6 cloves Garlic, minced
- 1 Jalapeno, ~ 3 tablespoons minced
- 1 medium Red pepper, ~ 1 cup cut into ¾ inch square pieces
- 1 large Carrots, ~ ¾ cup diced
- 2 tablespoons Tomato paste
- 3 tablespoons Chili powder
- 1 tablespoon Cumin powder
- 1 ½ teaspoons Smoked paprika
- 2 teaspoons Dried oregano
- 4 teaspoons Salt, or to taste
- 2 tablespoons Soy sauce
- 1 ½ cups Vegetable broth
- 3 tablespoons Masa Harina, or yellow cornmeal
Instructions
- Prep (A day before): Rinse and soak the beans (kidney beans and pinto beans) in enough water (2-3 inches above the beans) separately for 8 hours or overnight. Drain them before use.
- At the time of making vegetarian chili, Blend the whole peeled tomatoes with the chipotle pepper and adobo sauce until smooth.
- Turn on the Instant Pot in sauté mode. Heat oil and add a bay leaf; sauté for 30 seconds.
- Add diced onion, minced garlic, and jalapeno. Sprinkle a bit of salt to speed up the onion cooking process. Sauté for 4-5 minutes or until onions soften slightly.
- Stir in red pepper and carrot, and cook for a minute.
- Add tomato paste, chili powder, cumin powder, smoked paprika, dried oregano, salt, and pepper. Sauté for a minute. Add a splash of water if the spices stick to the bottom.
- Add the prepared pureed tomatoes and soy sauce. Mix well, scraping the bottom if anything sticks.
- Add the drained beans and vegetable stock. Stir to combine.
- Cover the Instant Pot with the lid, set the valve to a sealing position, and pressure cook on manual (high pressure) for 20 minutes.
- Allow the pressure to release naturally (NPR – Natural Pressure Release). Once the pin drops, open the lid. You may notice the oil is floating on top; simply stir everything.
- Add masa harina, mix, cover, and let it rest for 5 minutes and give the chili some time to thicken.
- Serve with your choice of toppings.
Notes
- Masa harina isn’t just a thickening agent that ensures a velvety, slightly creamy texture in your vegetarian chili. If you don’t have masa harina on hand, you can use yellow cornmeal.
- Always sauté those spices before adding any liquid. This simple step awakens their dormant flavors and creates aromas and a deeper, more complex taste in your chili.
- Quick soaking method for beans: Take rinsed beans and plenty of water in a pan. Bring the water to a rolling boil. Let it boil for 2-3 minutes. Then turn off the stove and cover tightly with a lid. Let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage as you have after overnight soaking.