by Jennifer Debth
338 Comments
4.95 from 184 votes
This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving.
This Instant Pot Vegetarian Chili Recipe is one of our mostpopular recipes (originally posted January 8, 2018), so I’ve updated it to include a how-to video! Enjoy!
Quick Navigation
- General
- What is an instant pot?
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Topping suggestions
- Nutrition information
- How to Store
If you love this meatless wonder, you’ll also love: breakfast burrito bowls, quinoa fried rice, instant pot lentil sloppy joes.
It’s Meatless Monday, wahoo!
And today, I have for you, Instant Pot Vegetarian Chili.
For those of you that have an Instant Pot, this is a SUUUPER easy, super healthy, super delicious vegan recipe that I just KNOW you’re gonna love.
For those of you that DON’T have an Instant Pot:
- What are you waiting for?! It’s time to hop on the Instant Pot train! 😉
- This could easily be adapted for the stovetop or crockpot, I’ll list my suggestions in the recipe box below 🙂 <3
For those of you that have no idea what an Instant Pot is . . .
What is an instant pot?
An Instant Pot, is basically a slow cooker, but instead of cooking things slowly, it cooks them really really fast.
Make sense?
So. Now that we’re all on the same page.
Who’s ready for some easy, healthy and delicious, vegan, Meatless Monday action?!
Trevor and I are not vegan . . . or even vegetarian . . .
BUT.
We do try to eat meatless at least once a week.
Why?
Because it’s good for us, it’s good for the environment, and um, it tastes really really good! 🙂
I know a lot of people struggle with finding meatless recipes that are:
- Quick and easy to make
- Filling enough
- Interesting and delicious
Luckily, this instant pot vegetarian chili TOTALLY fits the bill. 🙂
What’s in vegan chili?
- Green peppers
- Onion
- Jalapeno
- Garlic
- Chili powder
- Smoked paprika
- Cumin
- Salt
- Veggie broth
- Tomato sauce
- Quinoa
- Black beans
- Kidney beans
- Corn
How to make the best instant pot veggie chili:
- Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into your Instant Pot.
- Cook on HIGH pressure for 8 minutes.
- Stir in black beans, kidney beans, and corn.
Serve with all your fave chili toppings!
Topping suggestions for instant pot vegetarian chili:
- Avocado
- Cilantro
- Green onions
- Lime juice
- Vegan sour cream or plain yogurt
- Cheese
- Tortilla chips
- And more!
I mean.
You guys.
Come OOOOOOON, how can something THAT easy be SO healthy?!
And delicious.
But trust me.
It is. 🙂
So.
Who’s ready for a big bowl of instant pot vegetarian chili?!
– Jennifer
Do you want more Instant Pot Recipes? Vegan Recipes? Show Me the Yummy!
Instant Pot Vegetarian Chili
4.95 from 184 votes
This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 people
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Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 2 green bell peppers diced
- 1/2 yellowonion diced
- 1/2 jalapeno minced, seeded for less spice, although level varies from pepper to pepper
- 4 cloves garlic minced or pressed
- 1 tablespoon chili powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 2 1/2 cups vegetable broth
- 1 (8 oz) can tomato sauce
- 1/2 cup quinoa
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can kidney beans drained and rinsed
- 1 (15 oz) can corn drained and rinsed
- avocado, cilantro, green onions, lime juice, vegan sour cream, cheese, tortilla chips optional for serving
Recipe Video
Instructions
Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
The Instant Pot will beep when it's finished.
Flip the valve to "venting" for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary and serve!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:6 Months
Reheat:Microwave or stovetop until warm.
*Storage times may vary based on temperature and conditions
Notes
*It takes time for the Instant Pot to come to pressure, THEN the timer will start counting down from 8 minutes.
***Note: below directions have not been tested, but are my general ideas of what I think will work.
Stovetop Directions: Place everything (minus corn and beans) into a large stockpot. Bring to a boil, cover, and boil for 10-ish minutes, or until quinoa is cooked. Stir occasional to prevent sticking. Stir in corn and beans, then serve!
Slow Cooker Directions:Place everything (minus corn and beans) into slow cooker, cover, and cook on LOW for 8 hours or HIGH for 4 hours. Stir in corn and beans, then serve!
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Nutrition Information
Nutrition Facts
Instant Pot Vegetarian Chili
Amount Per Serving (0.75 cup)
Calories 268 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1044mg45%
Potassium 791mg23%
Carbohydrates 50g17%
Fiber 12g50%
Sugar 5g6%
Protein 14g28%
Vitamin A 1050IU21%
Vitamin C 31.2mg38%
Calcium 52mg5%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: healthy, instant pot, vegetarian
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Course: Main
Cuisine: American
