1CanChili Beans15 oz. Western, (meatless, not to be confused with a can of chili, it’s different)
2CansBlack Beans15 oz. cans,drained (or 1 black and 1 pinto beans)
1canTomatoes15 ounces, Fire Roasted, diced
1CanTomato paste6 oz.
1Red Onionlarge, chopped
1Red Bell Pepperseeded and chopped
1/2Orange Bell Pepperminced
1Jalapeñoseeded and minced *optional
1 1/2TablespoonsChili Powder
1TablespoonWorcestershire sauce*see note
For The Instant Pot
Turn the instant pot to saute. Add a few drops of vegetable oil. Add the peppers and onion and cook until tender.
Add all the remaining ingredients, and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes.* Allow pressure to release for 10-15 minutes, or quick release with valve.
Serve with limes, sour cream and cheese.
*Most batches will be done after 18 minutes, however we've had a few times when the flavor just wasn't there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you'd like.
For the Stove
Put everything in and large pot, bring to a boil and then allow to simmer for 3 hours.
For the Slow Cooker
Cook onion and peppers until tender.
Add everything to the slow cooker and cook on low for 5-6 hours or on high for 3 hours.
Cool chili completely. Place in a large ziploc bag or FoodSaver, removing all the air. Freeze by laying flat for up to 2 months.
There are anchovies in Worchestershire sauce, so omit if you want to keep it vegetarian. However, it adds a depth of flavor.
Instant Pot Vegetarian Chili
Amount Per Serving
Calories 155Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 3251IU65%
Vitamin C 30mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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