Instant Pot Vegetarian Chili
A healthy and flavorful Instant Pot Vegetarian Chili recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.
Servings: 10
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup celery diced (about 2 ribs)
- 1 bag Hurst Slow Cooker Dried Chili Bean Mix 15.5 ounces
- 5 cups vegetable broth
- 2 tablespoons minced garlic about 6 cloves
- 1 cup green salsa
- 2 cans petite diced tomatoes 14.5 ounce
- 1 1/2 cups pumpkin puree
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Additional salt, pepper, and cumin to taste
Instructions
- Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.
- Stir in the dry beans and the vegetable broth.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.
- Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
- Adjust salt, pepper, and cumin to taste and serve hot.
Video
Notes
- You have a lot of flexibility here. Feel free to use chicken stock if you're not concerned about it being vegetarian. You can use fire-roasted tomatoes if you like, and you can use 2 small cans of diced green chilis in place of the salsa.
- You can make this in the slow cooker by sauteing the veggies in a pan, then adding the beans and cooked veggies into the slow cooker. Cover and cook on high for 4-6 hours. Add the rest of the ingredients and cook for another hour. Adjust seasoning to taste and enjoy.
- If the chili tastes a little too acidic in the end, feel free to add 1 tablespoon of white sugar. Tomatoes vary a lot and if it's too acidic my kids don't like it.
Nutrition
Serving: 1 of 10 servings | Calories: 74kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1012mg | Potassium: 495mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7305IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 2mg
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