Instant Pot Vegetarian Chili Recipe
Thick and smoky Instant Pot vegetarian chili recipe made with beans, peppers, carrots, tomatoes, and chipotle in adobo. Easy, freezer friendly, and perfect for meal prep.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 cup carrots diced
- 1 green bell pepper chopped
- 1 red bell peppers chopped
- 1 fresh tomato chopped
- 1 to 1½ tsp salt adjust to taste
- 1½ tsp red chili powder adjust
- 1 tsp oregano
- 1 chipotle peppers in adobo sauce chopped (plus 1 tbsp adobo sauce)
- 1 tsp black pepper powder
- 1/2 can chopped tomatoes
- 1 can Pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 6 tbsp cheese optional
- 1 oz tortilla chips
Instructions
- Select saute mode on instant pot. Add olive oil. Add onion. Cook 2 minutes.
- Add carrots and bell peppers. Saute 3 to 4 minutes.
- Add salt, chili powder, oregano, black pepper, and chipotle peppers. Stir 20 to 30 seconds.
- Deglaze with a splash of water and scrape bottom smooth.
- Add chopped fresh tomato and both pinto beans and black beans. Stir.
- Pour canned chopped tomatoes on top. Do not stir.
- Pressure cook High 10 minutes.
- Timed natural release 10 minutes, then quick release.
- Stir. Simmer on Saute 5 to 8 minutes if needed. Taste and adjust.
Notes
Do not stir tomatoes into the bottom before pressure cooking. Layer tomatoes on top to reduce burn notice risk.
Nutrition
Calories: 173kcalCarbohydrates: 21gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 15mgSodium: 790mgPotassium: 415mgFiber: 6gSugar: 4gVitamin A: 4605IUVitamin C: 47mgCalcium: 150mgIron: 2mg
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