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Ingredients

Adjust Servings:
2 Tbsp Olive Oil
1 White Onion, diced
1 Red Bell Pepper, seeds removed
1 Carrots, diced
2 Celery Stalks
2 Cloves Garlic, minced
1 Tbsp Chili Powder
1 Tbsp Ground Cumin
2 tsp Paprika
1 tsp Dried Oregano
0.5 tsp Salt
0.25 tsp Ground Black Pepper
28 ounces (1 large can) Diced Tomatoes, canned
15 ounces (1 can) Black Beans, rinsed
15 ounces (1 can) Pinto Beans, rinsed
1 Bay Leaf

Nutritional information

200
Calories
11g
Protein
6g
Fat
38g
Carbs
Instant Pot® Vegan Chili

Instant Pot® Vegan Chili

Chili isn’t just for meat eaters.

  • Serves 6
  • Medium

Ingredients

Directions

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Chili isn’t just for meat eaters. In fact, this vegan chili recipe can rival any chili out there, meat or no meat! Loaded with beans and veggies, this dish is nutritionally packed and full of spices that will make you a true chili lover. Of course, the Instant Pot makes this recipe especially easy and fast so you can quickly whip up this dinner in no time.

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Large spoon or rubber spatula
  • Cutting Board
  • Small Bowl
  • Medium Bowl
  • Whisk
  • 7” Cake pan
  • Foil
  • Trivet
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Steps

1
Done

Dice the onion, pepper, garlic, celery and carrot and add to the Instant Pot bowl along with the olive oil. Press the ‘saute’ button and cook for 10 minutes, stirring occasionally.

2
Done

Add the chili powder, cumin, paprika, oregano, salt and pepper and stir. Cook for two more minutes on saute mode.

3
Done

Add the tomatoes, beans and bay leaf to the pot and stir. PLace the lid on the Instant Pot and set the steamer valve to the seal position. Press the ‘manual’ button and set the timer for 15 minutes on high pressure.

4
Done

When the cooking cycle is complete, let the pressure naturally release by allowing the pot to just sit and slowly release the steam. This should take about 15-20 minutes.

5
Done

Open the lid and serve while warm!

That was a pretty easy chili recipe right? And pretty darn delicious while also being vegan! If you have any questions before you start dicing up those veggies, let us know in the comments below and we will be happy to answer!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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Instant Pot® Beef Stroganoff

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