Instant Pot Vegetarian Chili — With this Instant Pot Vegetarian Chili Recipe, you can have a hearty and satisfying meal in less than 30 minutes. This recipe is perfect for a weeknight dinner or to take on the go with your favorite toppings. It’s also great if you’re looking for vegan recipes!
This blog post is dedicated to all the vegetarian cooks out there. The Instant Pot Vegetarian Chili recipe will make your life easier with its quick and easy preparation! You can still enjoy a hearty meal in no time at all without any extra effort.
No more having to spend hours in the kitchen preparing a dish that tastes great and is healthy too! This recipe has it all: protein, fiber, vegetables, and spices. It’ll be sure to fill you up for dinner or lunch for tomorrow’s workday break, so you don’t need to eat junk food when you’re on the go again later today either.
If you love a great and hearty soup, this is a great one, and it will keep you warm on all of the cold, blustery days! The Instant Pot is perfect for soups! Go good and easy!
Some of my favorite Instant Pot Soup Recipes are INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP, INSTANT POT CURRIED PUMPKIN SOUP, INSTANT POT CHICKEN POT PIE SOUP, and INSTANT POT FRENCH ONION SOUP.
What Is Vegetarian Chili?
Chili is a type of stew that usually includes meat such as beef, chicken, or pork. However, you can make vegetarian chili with beans and vegetables like tomatoes and onions. This dish is often served over rice or cornbread to make it more filling. Vegetarian chili has the same spices as any other kind of chili: cumin, garlic powder, paprika, oregano, and salt and pepper to taste. Add some green peppers if you want an extra kick!
This recipe will teach you how to make your own vegetarian chili so you can enjoy this delicious meal on those days when you’re trying to cut down on meat. Perfect for a meatless Monday meal.
Is Vegetarian Chili Good for You?
This chili is full of healthy ingredients, and it tastes great too! Fresh vegetables, such as mushrooms, zucchini, carrots, onions, and green peppers, are a perfect replacement for meat. The red kidney beans add protein to this tasty dish without weighing you down with heavy grains. Beans give the chili flavor while adding fiber to keep your digestive system on track all day long; they contain more potassium than bananas or oranges while being low in sodium.
This amazing meal can be prepared easily within 10 minutes using only an Instant Pot: add a water bath followed by spices and any optional toppings such as cornbread croutons. Serve with a great piece of cornbread, and serve with a garden salad for a great and delicious meal.
Ingredients Needed For Instant Pot Vegetarian Chili
- Olive Oil: You can use any high-heat oil, such as avocado oil, grapeseed, or coconut oil.
- Vegetables: Mushrooms, Zucchini, Carrots, Onion, Green Bell Peppers, Minced Garlic, Tomatoes
- Vegetable Broth: You can use homemade or store-bought, Trader Joe’s and Aldi, both have great brands.
- Kidney Beans: Use canned, drained kidney beans, or cooked kidney beans.
- Soy Sauce and Tomato Paste: Both create a great broth for the chili.
- Seasonings/Spices: Chili Powder, Ground Cumin, Oregano
How To Make Instant Pot Vegetarian Chili
Don’t let the colder weather keep you from enjoying a delicious bowl of chili! This easy vegetarian chili recipe can be made in the Instant Pot, and it’s perfect for satisfying your hunger. Plus, it’s loaded with healthy veggies and beans, so you can feel good about eating it. Give this dish a try tonight!
In your Instant Pot, add the olive oil. Then press the saute button, heat the oil, and add the mushrooms, zucchini, carrots, onions, green peppers, and minced garlic, and saute for about 5 minutes.
Then add the broth, beans, tomatoes, soy sauce, and spices. Add your lid to your Instant Pot, making sure it’s sealed. Then set the time for 10 minutes.
Let it naturally release, mix in the tomato paste and enjoy!
Storage and Reheating Tips
How Long Does Vegetarian Chili Last In The Fridge
Instant Pot Vegetarian Chili is great in the refrigerator for 3 to 5 days, as long as it’s kept in an airtight container. You can also freeze for about 1 to 2 months.
To Reheat:
Easily warm up any leftovers you have by placing them into a medium saucepan, and over medium-high heat, heat until warmed through. If you find that your Vegetarian Chili is too thick, add some water or broth to thin it down.
Can You Freeze Veg Chili?
Freeze vegetarian chili to keep it fresh for up 3 months in an airtight freezer-safe container. Let the chili thaw overnight before reheating.
What To Serve With Vegetarian Chili
Vegetarian chili is a great dish for those who want something hearty and filling but don’t eat meat. It’s also perfect for those on weight-loss diets as it has low-calorie content. The best accompaniments to vegetarian chili are usually sour cream or avocado. You can also try mixing in some shredded cheese and bread crumbs to make a delicious casserole!
Instant Pot Vegetarian Chili Recipe With Dry Beans
You can make this recipe with dry beans, but you will have to cook the kidney beans first in the Instant Pot. Then drain the beans, and continue with the recipe.
More Instant Pot Vegetarian Recipes:
If you love this recipe for Vegartiran Chili Instant Pot, below are some of my other favorite vegan recipes. remember you can also make these recipes in the Ninja Foodi, Instant Pot, or any pressure cooker. The recipe will work the same.
- INSTANT POT COLLARD GREENS
- INSTANT POT GREEN BEANS
- HOW TO COOK A WHOLE BUTTERNUT SQUASH IN THE PRESSURE COOKER
- INSTANT POT CORN ON THE COB
- INSTANT POT ACORN SQUASH
Instant Pot Vegetarian Chili
Instant Pot Vegetarian Chili -- With this Instant Pot Vegetarian Chili Recipe, you can have a hearty and satisfying meal in less than 30 minutes. This recipe is perfect for a weeknight dinner or to take on the go with your favorite toppings. It's also great if you're looking for vegan recipes!
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of sliced mushroom
- 1/2 cup of sliced zucchini
- 1 carrot, diced
- 1 onion, peeled and diced
- 1/2 cup of green bell pepper, seeded and chopped
- 3 tablespoons of minced garlic
- 3 cups of vegetable broth
- 1 cup of canned kidney beans
- 1 can (28 ounces) whole tomatoes
- 1 teaspoon of soy sauce
- 2 tablespoons of chili powder
- 2 teaspoon of cumin
- 1 tablespoon of oregano
- 8 ounces of tomato paste
Instructions
- In your Instant Pot, add the olive oil. Then press the saute button, heat the oil, add the mushrooms, zucchini, carrot, onion, green pepper, and garlic, saute for about 5 minutes.
- Then add the broth, beans, tomatoes, soy sauce, and spices.
- Add your lid to your Instant Pot, making sure it's sealed. Then set the time for 10 minutes. Let it naturally release, mix in the tomato paste and enjoy!
- Plate, serve, and enjoy!
Notes
Storage and Reheating Tips
How To Store:
Instant Pot Vegetarian Chili is great in the refrigerator for 3 to 5 days, as long as it's kept in an airtight container. You can also freeze for about 1 to 2 months.
To Reheat:
Easily warm up any leftovers you have by placing them into a medium saucepan, and over medium-high heat, heat until warmed through. If you find that your Vegetarian Chili is too thick, add some water or broth to thin it down.
To Freeze:
Freeze vegetarian chili to keep it fresh for up 3 months in an airtight freezer-safe container. Let the chili thaw overnight before reheating.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 557mgCarbohydrates: 23gFiber: 6gSugar: 9gProtein: 6g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
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