Baby Chili Recipe Vegetarian Instant Pot Made Easy

When the chilly weather rolls in, nothing beats the comfort of a warm, hearty chili. This baby chili recipe is perfect for those who want a vegetarian twist on a classic favorite, made effortlessly in an Instant Pot.

Combining tender beans, fresh vegetables, and a blend of spices, this chili is packed with flavor and nutrition. Plus, it’s incredibly easy to prepare, making it a fantastic weeknight meal or a cozy dish to serve guests.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a staple in your kitchen.

Not only is it quick and convenient, but it also makes excellent leftovers for meal prep. The Instant Pot locks in all the flavors while keeping the beans perfectly tender without any soaking hassle.

So, grab your pressure cooker and let’s dive into this delicious, wholesome baby chili that’s bursting with warmth and zest!

Why You’ll Love This Recipe

This baby chili recipe is a game-changer for a few reasons:

• Quick and Easy: Thanks to the Instant Pot, you can have a nutritious chili ready in under an hour with minimal prep.
• Vegetarian and Protein-Packed: Using beans and vegetables, it’s a filling meal that satisfies meat-eaters and vegetarians alike.
• Customizable: You can easily adjust the spice level or add your favorite veggies for a personal touch.
• One-Pot Meal: Less cleanup and more time to enjoy your delicious chili!
• Perfect for Meal Prep: This chili stores well in the fridge or freezer and tastes even better the next day.

Ingredients

• 1 cup dried baby lima beans (or substitute with canned, drained)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• Fresh cilantro for garnish (optional)
• Juice of 1 lime

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Bowl for rinsing beans
• Ladle for serving

Instructions

1. Prepare the beans: If using dried baby lima beans, rinse them well and soak in water for at least 4 hours or overnight. Drain before using. If using canned beans, simply drain and rinse.
2. Sauté the aromatics: Set your Instant Pot to the sauté mode. Add the olive oil, then sauté the diced onion, garlic, and bell peppers until softened, about 3-4 minutes.
3. Add the spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for another minute to toast the spices and release their aromas.
4. Combine main ingredients: Add the baby lima beans, diced tomatoes (with juice), vegetable broth, corn kernels, and black beans to the pot. Stir well to combine all ingredients.
5. Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 25 minutes if using dried beans (no soaking requires longer cooking, about 40 minutes). For canned beans, set the timer for 10 minutes.
6. Natural release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully quick release any remaining pressure.
7. Final touches: Open the lid and stir in the lime juice. Taste and adjust seasoning with extra salt, pepper, or chili powder if desired.
8. Garnish and serve: Ladle the chili into bowls and garnish with fresh cilantro if you like. Enjoy warm!

Tips & Variations

“For an extra creamy texture, stir in a dollop of sour cream or a splash of coconut milk just before serving.”

• Make it spicy: Add diced jalapeños or a dash of hot sauce if you like more heat.
• Switch up beans: Feel free to use other beans like kidney, pinto, or chickpeas to change the texture and flavor.
• Veggie boost: Add diced zucchini, carrots, or mushrooms for extra nutrition and variety.
• Use canned beans: For a quicker version, canned beans work great. Reduce pressure cooking time accordingly.
• Freeze for later: This chili freezes beautifully. Portion into airtight containers and freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This baby chili is delicious served on its own or paired with your favorite sides. Here are some ideas to complement your meal:

• Warm cornbread or crusty bread like the Green Chile Cheese Bread Recipe for a cheesy twist.
• Over steamed rice or quinoa to make it even more filling.
• Topped with shredded cheese, sour cream, or avocado slices.
• As a hearty filling for baked potatoes or sweet potatoes.
• Alongside a fresh salad or a juice like the Green Goodness Juice Recipe for a refreshing balance.

Conclusion

This vegetarian baby chili made in the Instant Pot is a comforting, nutritious, and versatile dish that fits perfectly into busy lifestyles. Its vibrant flavors and hearty ingredients make it a satisfying meal for vegetarians and meat-eaters alike.

By using simple pantry staples and fresh produce, you can whip up this delightful chili anytime you crave something warm and wholesome. The convenience of the Instant Pot means less time cooking and more time enjoying your meal.

Whether you’re looking for a quick dinner, a meal prep option, or a cozy dish to share with friends, this baby chili recipe will not disappoint. Don’t forget to experiment with the spices and veggies to make it your own.

And while you’re here, be sure to check out other comforting recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe for a perfect finish to your meal.

Happy cooking!

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