Description
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.
Ingredients
Scale
- 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
Instructions
- Set the instant pot to “sauté” and once warm, add in the oil, onion, and bell pepper. Sautee, stirring occasionally, until softened, about 5-7 minutes.
- Add in the garlic and cook, stirring, until fragrant, about 60 seconds.
- Add in the tomato paste, chili powder, cocoa powder, cumin, smoked paprika, and salt. Continue to cook, stirring constantly, until the spices are fragrant and the tomato paste has deepened in color.
- Add in a splash of the vegetable broth, and stir, scraping the bottom of the pan to release any stuck on spices. Add the remaining vegetable broth, tomato sauce, and honey. Stir.
- Add in the pinto beans, black beans, and do NOT stir. Cover, set the instant pot to high pressure for 10 minutes. Make sure the keep warm function is off.
- Once cooked, let naturally pressure release for 10 minutes. Press the venting button. Stir and serve. Enjoy!
Notes
To make it on the stove: make it just as you would the instant pot version. When we get ready to pressure cook, in step 5, instead cover and simmer for 30 minutes.
To make it in a slow cooker: To start, sauté the vegetables in a pot, just like in step 1 and 2. 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.
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
Nutrition
- Serving Size: 1/6th recipe
- Calories: 212
- Sugar: 10g
- Sodium: 896mg
- Fat: 6.3g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
