Cookincanuck Instant Pot Vegetarian Chili Recipe Made Easy

If you’re looking for a hearty, flavorful, and healthy meal that comes together quickly, this Cookincanuck Instant Pot Vegetarian Chili recipe is an absolute must-try. Packed with protein-rich beans, fresh vegetables, and a robust blend of spices, this chili is perfect for busy weeknights or meal prepping for the week ahead.

Using the Instant Pot not only speeds up the cooking process but also helps all the flavors meld beautifully, giving you a rich and satisfying dish with minimal effort.

This vegetarian chili is both comforting and nutritious, making it a great option for meatless Mondays or any day you want a delicious plant-based meal. Plus, it’s easily customizable to suit your taste buds, whether you prefer it mild or extra spicy.

If you love exploring vegetarian dishes, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration!

Why You’ll Love This Recipe

This Instant Pot vegetarian chili is a winner for many reasons. First, it’s incredibly easy to make—just throw all the ingredients into your Instant Pot, set the timer, and walk away.

The pressure cooker does all the work, infusing the chili with rich flavors and tenderizing the beans perfectly.

It’s also very versatile. You can add or swap vegetables, adjust the spices to your liking, and even double the recipe to feed a crowd.

Plus, it freezes well, making it an ideal recipe for batch cooking. The chili is naturally gluten-free, vegan, and packed with fiber and protein, ensuring a balanced and satisfying meal every time.

Finally, it’s budget-friendly, using pantry staples and fresh produce that won’t break the bank. If you enjoy homemade spice blends, you might want to try our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to elevate your chili’s flavor even more!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (28 oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Juice of half a lime (optional)

Equipment

• Instant Pot or electric pressure cooker
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Can opener
• Bowl for soaking beans (optional if using dried beans)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and allow it to heat for about a minute.
2. Add the diced onion, bell pepper, carrots, zucchini, and mushrooms to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1 minute to toast the spices and release their aromas.
5. Add the black beans, kidney beans, corn, diced tomatoes (with juice), tomato paste, and vegetable broth to the Instant Pot. Stir everything together thoroughly.
6. Secure the Instant Pot lid and set the valve to ‘Sealing’. Press ‘Pressure Cook’ or ‘Manual’ and set the timer for 10 minutes on high pressure.
7. When the cooking cycle is complete, allow the pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
8. Open the lid and stir the chili. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.
9. If the chili is too thick, add a splash of vegetable broth or water to reach your preferred consistency.
10. Squeeze fresh lime juice over the chili and garnish with chopped cilantro before serving.

Tips & Variations

For a smoky depth, add a chipotle pepper in adobo sauce or a teaspoon of liquid smoke.

Try swapping out the black beans for pinto beans or chickpeas for a different texture.

For added protein, stir in some cooked quinoa or lentils after pressure cooking.

If you prefer a chunkier chili, reserve some beans and add them after cooking to avoid mashing.

Serve with avocado slices, vegan sour cream, or shredded vegan cheese for extra creaminess.

Nutrition Facts

This recipe makes approximately 6 servings. Each serving contains (approximate values):

Serving Suggestions

This vegetarian chili is incredibly versatile when it comes to serving. Here are a few delicious ideas:

• Serve over steamed brown rice, quinoa, or your favorite ancient grain. For more healthy grain ideas, see our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
• Top with sliced avocado, fresh cilantro, and a squeeze of lime for a fresh, zesty finish.
• Use as a filling for baked potatoes or stuffed bell peppers for a comforting dinner.
• Serve alongside crunchy cornbread or warm tortillas for a complete meal.
• For a lighter option, enjoy it as a chunky soup with a side salad.

Conclusion

This Cookincanuck Instant Pot Vegetarian Chili is a fantastic, nutritious dish that brings warmth and flavor to your table with minimal prep time. Its rich blend of spices and wholesome ingredients makes it a satisfying meal for vegetarians and meat-eaters alike.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this chili is a crowd-pleaser that’s easy to customize and scale.

Thanks to the Instant Pot, you get tender beans and perfectly cooked vegetables in a fraction of the time it would take on the stovetop. Plus, it freezes and reheats beautifully, making it a great recipe to keep in your repertoire.

For more easy and delicious vegetarian recipes, check out our collection of Best Vegetarian Recipes No Dairy for Delicious Meals. Happy cooking!

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