Name: Instant Pot Vegetarian Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 3 tablespoons tomato paste; 1 tablespoon chili powder; 1 tablespoon cocoa powder; 2 teaspoons cumin; ½ teaspoon smoked paprika; ½ teaspoon salt; 1 ½ cups vegetable broth; 16 oz can of tomato sauce; 1 tablespoon honey; 2 (15oz) cans pinto beans, drained and rinsed; 2 (15oz) cans black beans, drained and rinsed

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Hearty, flavorful, and easy Instant Pot Vegetarian Chili is the best weeknight meal! Tastes like it's been cooking all day, but comes together in mere minutes.

I see you Instant Pot Vegetarian Chili.

A hearty and satisfying meal that comes together in a snap! It is filled with two types of beans surrounded by a rich and flavorful sauce. It's "simmered all day" flavor in just 40 minutes!

Reasons to love this recipe:

No dirty pots or pans! It's made in the Instant Pot from start to finish!
It's the perfect ratio of beans to sauce.
Is PACKED with flavor, thanks to some secret ingredients.
Comes together in 40 minutes!

Ingredients in this recipe:

Oil - Avocado, olive, or grapeseed
Onion - red or yellow
Garlic
Tomato paste - to add rich "cooked all day" flavor
Chili powder - choose a mild or spicy variety
Cocoa powder - a secret ingredient that helps build depth of flavor!
Cumin - to build flavor
Smoked paprika - adds a delicious smoky note without any meat
Salt - to bring out flavor
Tomato sauce
Vegetable broth - can use chicken, beef, etc.
Pinto beans
Black beans
Honey - to balance out the spices with a touch of sweetness. Can use maple syrup or sugar

How to make Vegetarian Chili:

Sauté: Set the Instant Pot to sauté mode. Add in the oil, onion and bell pepper. Cook, stirring occasionally, until translucent. Add in the garlic and cook for another 30 seconds. Add in the tomato paste and spices. Cook, now stirring constantly, until the spices are fragrant and the tomato paste has darkened in color. This unlocks all their flavor!

Deglaze the pan: Add in a splash of vegetable broth and stir, being sure to scrape the bottom of the pot unsticking and spices. Skipping this step will alert the "burn" setting on the Instant Pot and stop your chili from cooking. Add in the remaining broth, tomato sauce, and honey. Add in the beans and DO NOT STIR. Stirring here will also set off the "burn" setting.

Cook for 10 minutes: Cover, set the Instant Pot to high pressure for 10 minutes. Turn "keep warm" off. The pot will take about 10 minutes to pressurize, then 10 minutes to cook. Once finished, let it naturally release pressure for 10 minutes, then press the vent button. Stir, serve with your favorite toppings, and enjoy!

Can I make it without an instant pot?

You sure can! You can make this chili on the stove or in a slow cooker.

On the stove: make it just as you would the instant pot version. When we get ready to pressure cook, instead cover and simmer for 30 minutes.

In a slow cooker: To start, sauté the vegetables in a pot, just like you would in the Instant Pot. Transfer them to a slow cooker along with the remaining ingredients. Stir, cover, and cook on low for 3-4 hours or on high for 2 hours.

Can I adjust the spice level?

You betcha! The spice in this recipe comes from the chili powder. Some brands are quite spicy, and others are mild. I recommend experimenting with different brands until you find the one you love.

Even with a spicier chili powder, this chili is on the mild side.

To amp it up with more spice, you can add in a:

diced jalapeño or serrano chili while sautéing or
a few dashes of cayenne pepper with the spices or
some hot sauce after the veggie broth

Love some Chili Toppings!

Is it even a bowl of chili if it isn't covered with toppings?! Toppings add a variety of flavors and textures that brighten up the chili.

Mix and match the following toppings to create you're perfect bowl:

shredded cheese - or vegan cheese
sour cream or greek yogurt - or vegan options
tortilla chips
a slice of cornbread
chopped cilantro
a juicy squeeze of lime
sliced avocado

Leftover Chili?

You're in luck! Leftover chili tastes even better the next day once the flavors have the chance to meld together and deepen.

Store any leftovers in the fridge and reheat in the microwave or in a pot on the stove set to low heat, and stir occasionally.

Instant Pot Vegetarian Chili