Instant Pot Vegetarian Chili Recipe
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.
Servings 6
Calories 649kcal
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.
Nutrition
Calories: 649kcal | Carbohydrates: 126g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 4991mg | Potassium: 4689mg | Fiber: 32g | Sugar: 51g | Vitamin A: 6570IU | Vitamin C: 214mg | Calcium: 709mg | Iron: 25mg
