Instant Pot Vegetarian Chili

4.75 from 12 votes

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili that is so hearty and flavorful, you won't even miss the meat! Full of beans, veggies, and seasonings. Perfect for a cold winter's eve!

Prep Time15

Cook Time18

Total Time33

Course: 50 of the Best Easy Soup Recipes for Families, All Your Favorite Fall Recipes to Warm up to

Cuisine: American

Keyword: instant pot, vegetarian chili, veggie chili

Servings:

Author: Sweet Basil

Equipment

Ingredients

1/2 Orange Bell Pepper minced
1 Red Bell Pepper seeded and chopped
1 Jalapeño seeded and minced (optional)
1 Large Red Onion chopped
1 Sweet Potato peeled and diced small
1 Can (15 oz) Western Chili Beans (meatless, not to be confused with a can of chili, it’s different)
2 Cans (15 oz each) Black Beans drained (or 1 can black beans and 1 can pinto beans)
1 Can (15 oz) Fire Roasted Diced Tomatoes
1 Can (6 oz) Tomato paste
2 Cups Vegetable Stock
1 Tablespoon Dried Oregano
2 teaspoons Ground Cumin
2 teaspoons Kosher Salt
1 teaspoon Ground Black Pepper
1 teaspoon Smoked Paprika
1 1/2 Tablespoons Chili Powder
1 Tablespoon Worcestershire Sauce (see note below)
1 Tablespoon Garlic minced

US Customary - Metric

Instructions

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.
1/2 Orange Bell Pepper, 1 Red Bell Pepper, 1 Jalapeño, 1 Large Red Onion
Add all the remaining ingredients, and stir to combine.
1 Sweet Potato, 1 Can (15 oz) Western Chili Beans, 2 Cans (15 oz each) Black Beans, 1 Can (15 oz) Fire Roasted Diced Tomatoes, 1 Can (6 oz) Tomato paste, 2 Cups Vegetable Stock, 1 Tablespoon Dried Oregano, 2 teaspoons Ground Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Smoked Paprika, 1 1/2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
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.
1/2 Orange Bell Pepper, 1 Red Bell Pepper, 1 Jalapeño, 1 Large Red Onion, 1 Sweet Potato, 1 Can (15 oz) Western Chili Beans, 2 Cans (15 oz each) Black Beans, 1 Can (15 oz) Fire Roasted Diced Tomatoes, 1 Can (6 oz) Tomato paste, 2 Cups Vegetable Stock, 1 Tablespoon Dried Oregano, 2 teaspoons Ground Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Smoked Paprika, 1 1/2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic

For the Slow Cooker:

Cook onion and peppers until tender.
1/2 Orange Bell Pepper, 1 Red Bell Pepper, 1 Jalapeño, 1 Large Red Onion
Add everything to the slow cooker and cook on low for 5-6 hours or on high for 3 hours.
1 Sweet Potato, 1 Can (15 oz) Western Chili Beans, 2 Cans (15 oz each) Black Beans, 1 Can (15 oz) Fire Roasted Diced Tomatoes, 1 Can (6 oz) Tomato paste, 2 Cups Vegetable Stock, 1 Tablespoon Dried Oregano, 2 teaspoons Ground Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Smoked Paprika, 1 1/2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic

Notes

Worcestershire sauce: There are anchovies in Worchestershire sauce, so omit if you want to keep it vegetarian. However, it adds a depth of flavor.

Storage: This chili will keep for 3-4 days in the refrigerator.

To freeze: Cool chili completely. Place in a large ziploc bag or FoodSaver, removing all the air. Freeze by laying flat for up to 2 months.

Nutrition