Instant Pot Vegetarian Chili Recipe

Vegetarian chili is a one-pot wonder packed with bold spices, wholesome veggies, and satisfying protein. It’s nutritious, filling, and super easy to make, especially with the help of an Instant Pot.

If you’ve never made chili in your Instant Pot or you’re looking for a new recipe to spice things up, this guide has you covered. 

We’ll walk you through a simple step-by-step process, offer tips for serving, and even show you how to make it on the stovetop or in a slow cooker.

Let’s get started and whip up a bowl of vegetarian chili that will wow your taste buds!

Why You’ll Love This Vegetarian Chili

This vegetarian chili is sure to become a family favorite. Here’s why:

• Quick and Easy: Made in under 30 minutes with just one pot.
• Packed with Flavor: A delicious blend of spices, fresh veggies, and beans.
• Nutritious: Loaded with plant-based protein, fiber, and vitamins.
• Customizable: Easily adjusted to fit your preferences or pantry staples.
• Inclusive: Vegan, gluten-free, and dairy-free!

Ingredients for Vegetarian Chili

This recipe serves 6, but you can easily scale it up or down based on your needs.

• 1 can (15 oz) low-sodium red kidney beans, drained and rinsed
• 2 cans (15 oz each) low-sodium black beans, drained and rinsed
• 1 can (15 oz) low-sodium pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) low-sodium tomato sauce
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 jalapeño, finely chopped (optional for heat)
• 2.5–3 cups low-sodium vegetable broth (or water)
• 2–3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• Salt, to taste
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice

Optional Toppings: Sliced avocado, tortilla chips, vegan cheese, or fresh herbs.

How to Make Vegetarian Chili in the Instant Pot

Here’s how to make this delicious chili in your Instant Pot, step by step:

Step 1: Sauté the Onions and Garlic

• Turn your Instant Pot to sauté mode. Add 1 tablespoon of oil and let it heat up.
• Add the chopped onions and minced garlic, sautéing until soft and translucent.

Step 2: Add the Vegetables and Beans

• Turn off the sauté mode by pressing “Cancel.” Add the diced bell pepper, zucchini, carrot, jalapeño, diced tomatoes, beans, tomato sauce, broth, and spices.
• Stir everything together, ensuring the spices are evenly distributed.

Step 3: Deglaze the Pot

• Use a wooden spoon to scrape any bits stuck to the bottom of the pot. This step prevents burning and ensures your chili cooks evenly.

Step 4: Pressure Cook the Chili

• Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high for 8 minutes.
• Once it’s done, carefully release the pressure using the quick-release valve.

Step 5: Add Lime and Cilantro

• Stir in the fresh lime juice and chopped cilantro for a burst of freshness.

Step 6: Serve

• Spoon the chili into bowls and add your favorite toppings. Enjoy!

Stovetop Instructions

Don’t have an Instant Pot? No problem! Here’s how to make this chili on your stovetop:

1. Heat 1 tablespoon of oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the bell pepper, zucchini, carrot, and jalapeño. Sauté for about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, beans, broth, and spices. Mix well.
4. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally.
5. Stir in the lime juice and cilantro. Serve hot with your favorite toppings.

Slow Cooker Instructions

Want to set it and forget it? Follow these steps for a slow cooker:

1. Add all the ingredients except the lime juice and cilantro to your slow cooker. Stir to combine.
2. Cover and cook on high for 4–5 hours or low for 6–8 hours, until the vegetables and beans are tender.
3. Stir in the lime juice and cilantro before serving. Enjoy!

Serving Suggestions

Here are some great ways to serve your vegetarian chili:

• Over a bed of brown rice, cooked quinoa, or couscous.
• Topped with tortilla chips for chili-loaded nachos.
• Poured over a fluffy baked potato for a cozy meal.

For added flavor, garnish your chili with toppings like:

• Sliced avocado or guacamole
• Vegan shredded cheese
• Lime wedges
• Fresh cilantro or green onions

Storage and Reheating Tips

Vegetarian chili is perfect for meal prep! Here’s how to store it:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Warm on the stovetop or in the microwave until heated through.

Tasty Variations To Try

Want to customize your chili? Here are some fun variations to try:

• Add More Veggies: Include mushrooms, sweet potatoes, corn, or celery.
• Switch Up the Beans: Try chickpeas or white beans instead of pinto or kidney beans.
• Add Quinoa: Stir in ½ cup of uncooked quinoa with the beans for added protein and texture.
• Make It Spicy: Add cayenne pepper or extra jalapeños to turn up the heat.

Final Thoughts

Vegetarian chili is a comforting, protein-packed dish that’s perfect for any occasion. With its bold flavors, simple preparation, and versatile serving options, it’s a meal the whole family will love.

Whether you make it in an Instant Pot, on the stovetop, or in a slow cooker, this recipe is easy, nutritious, and endlessly customizable. 

So grab your ingredients and give it a try—you’ll be glad you did!