Vegetarian Chili Recipe Instant Pot: Easy & Delicious Meal

When the weather turns chilly and you crave a warm, comforting meal, nothing beats a hearty bowl of chili. But if you’re vegetarian and want to skip the meat without sacrificing flavor or satisfaction, this Vegetarian Chili Recipe Instant Pot is exactly what you need.

Combining wholesome beans, fresh vegetables, and a blend of bold spices, this recipe comes together quickly in your Instant Pot, making it perfect for busy weeknights or cozy weekends. The Instant Pot not only speeds up the cooking process but also intensifies the flavors, giving you a rich, savory chili with minimal effort.

This chili is packed with protein and fiber, making it a nutritious choice that keeps you full and energized. Plus, it’s incredibly versatile—whether you like it spicy, mild, chunky, or smooth, you can customize it to your taste.

Ready to dive into a delicious, easy-to-make vegetarian chili that the whole family will love? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian chili recipe is a standout for several reasons. First, it’s made entirely in the Instant Pot, which means it cooks quickly without constant stirring or monitoring.

You get deep, developed flavors from slow-simmered spices and perfectly tender beans and vegetables in under an hour.

Secondly, it’s incredibly healthy. With a base of kidney beans, black beans, and vegetables like bell peppers, tomatoes, and onions, this chili is loaded with fiber, vitamins, and plant-based protein.

It’s a fantastic meal for anyone looking to eat more plant-based or just add more veggies to their diet.

Lastly, this recipe is flexible and forgiving. You can swap out vegetables based on what you have, adjust the spice level to your liking, and even double the batch for meal prep.

It’s a great recipe to keep in your repertoire for busy days or casual get-togethers.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 medium carrots, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can diced tomatoes, with juices
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup frozen corn kernels
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: diced avocado, vegan sour cream, shredded cheese or nutritional yeast

Equipment

• Instant Pot or any electric pressure cooker
• Measuring spoons
• Cutting board and sharp knife
• Wooden spoon or silicone spatula for stirring
• Can opener
• Ladle and serving bowls

Instructions

1. Prepare your vegetables. Dice the onion, red and green bell peppers, carrots, and jalapeño. Mince the garlic cloves. Having everything prepped will make the cooking process smooth and quick.
2. Sauté the aromatics. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil. Add the diced onion, bell peppers, carrots, and jalapeño. Cook, stirring often, for about 5 minutes until the vegetables soften and the onion turns translucent.
3. Add the garlic and spices. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring frequently, until the spices are fragrant.
4. Add the beans, tomatoes, and broth. Pour in the diced tomatoes with their juices, black beans, kidney beans, and vegetable broth. Stir well to combine all ingredients evenly.
5. Pressure cook the chili. Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 15 minutes. The Instant Pot will take a few minutes to come to pressure before the timer starts.
6. Release the pressure. When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure. Remove the lid once fully depressurized.
7. Finish with corn and seasoning. Stir in the frozen corn kernels and let the residual heat warm them through, about 5 minutes. Taste and season with salt and black pepper as needed.
8. Serve and garnish. Ladle the chili into bowls and top with fresh cilantro and your favorite optional toppings like diced avocado or vegan sour cream for extra creaminess.

Tips & Variations

“Don’t have fresh veggies? Frozen bell peppers and carrots work just as well, making this recipe even more convenient.”

Customize your chili’s heat level. Adjust the jalapeño and cayenne pepper quantities to suit your taste.

For a milder chili, omit the jalapeño and reduce or skip the cayenne.

Try different beans. Pinto beans, cannellini, or chickpeas can be great additions or substitutes for kidney and black beans.

Bulk it up. Add diced zucchini, mushrooms, or sweet potatoes for more texture and nutrition.

Make it smoky. A splash of liquid smoke or a chipotle pepper in adobo sauce can add fantastic smoky depth.

Use dried beans. If using dried beans, soak them overnight and increase pressure cooking time to about 30-35 minutes.

Nutrition Facts

Serving Suggestions

This vegetarian chili is perfect served on its own or paired with a variety of sides and toppings. For a filling meal, serve it over steamed rice or quinoa.

A warm corn muffin or crusty bread also complements the chili beautifully and can help soak up the delicious sauce.

Top your chili with diced avocado, chopped green onions, fresh cilantro, or a dollop of vegan sour cream or plain yogurt. For added texture, sprinkle some crushed tortilla chips or shredded vegan cheese.

If you’re looking for a twist, try serving it with a side of fresh garden salad or a light slaw to balance the richness.

For more delicious vegetarian recipes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or explore Instant Pot Vegetarian Recipes Indian Food Lovers Adore for flavorful alternatives.

Conclusion

This Instant Pot vegetarian chili recipe is a wonderful way to enjoy a wholesome, hearty meal with minimal fuss and maximum flavor. It’s perfect for those busy days when you want something nutritious, satisfying, and easy to prepare.

With its blend of beans, fresh vegetables, and warming spices, it embodies comfort food at its best — nourishing, vibrant, and delicious.

Besides being a great source of protein and fiber, this chili is also incredibly versatile. Whether you stick to the recipe or experiment with your favorite beans and veggies, you’ll end up with a crowd-pleasing dish that’s easy to make again and again.

Don’t forget to pair it with your favorite toppings and sides for a complete meal. For other tasty, meatless meals, be sure to explore our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or our Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

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