Instant Pot Vegetarian Chili

There’s something heartwarming about a bowl of Instant Pot Vegetarian Chili. As autumn leaves twirl down, I find myself craving this comforting dish, filled with a medley of colorful vegetables and spices that dance on the palate. I remember the first time I made it; the aroma wafted through my kitchen, inviting everyone to gather around the table. With each spoonful, it felt like a hug in a bowl, perfect for chilly evenings or cozy gatherings. It’s not just about the taste; it’s about the experience of sharing warmth and love with those I cherish. So, let’s dive into this easy-to-make recipe that’s sure to become a favorite in your household.

What to Gather for Instant Pot Vegetarian Chili

When it comes to making a delicious Instant Pot Vegetarian Chili, the ingredients play a pivotal role in crafting the perfect balance of flavors and textures. Each component brings its unique character, enhancing the overall experience. Let’s take a closer look at what you need to create this amazing dish.

• 2 teaspoons of olive oil: A heart-healthy oil that adds richness and depth.
• 1 medium yellow onion (diced): Provides a sweet, aromatic base that enhances flavor.
• 1 red, yellow, or orange bell pepper (diced): Adds sweetness and vibrant color.
• 1 teaspoon of dried oregano: A fragrant herb that brings warmth and earthiness.
• 2 medium cloves of garlic (minced): Packs a punch of flavor and aroma.
• 2 tablespoons of chili powder: The heart of chili, giving it that beloved spice and rich taste.
• 2 teaspoons of ground cumin: Adds a nutty, warm flavor that’s essential in chili.
• 3 cups of cooked black beans (or 2 [15-ounce] cans, drained): A great source of protein and fiber.
• 15 ounces of crushed tomatoes (preferably fire-roasted): Brings acidity and sweetness.
• 1 medium jalapeño pepper (seeded and minced): Adds heat and flavor; adjust to your preference.
• 1 teaspoon of kosher salt: Enhances all the flavors.
• 1 cup of water: Helps create the right consistency.
• Cashew sour cream: A creamy topping that provides a cooling contrast.
• Diced avocado: Adds creaminess and healthy fats.
• Cilantro: A fresh garnish that adds brightness.
• Diced red onion: A crunchy element that complements the dish.

The Method for Instant Pot Vegetarian Chili

Cooking with the Instant Pot is truly a game changer, especially when it comes to making Instant Pot Vegetarian Chili. The steps are simple yet effective, ensuring that every bite is packed with flavor. Let’s dive into the method together!

1. Hit the “Saute” button on your Instant Pot. Once it’s heated, add olive oil. This will create the rich base of flavor you want. When the oil’s shimmering, toss in the diced onions, bell pepper, and oregano. Saute for about 7 minutes, stirring occasionally, until the veggies are tender and fragrant.
2. Add in the minced garlic, chili powder, and ground cumin. Continue to cook, stirring constantly, for one minute. You’ll want to really get those spices to bloom, filling your kitchen with irresistible aromas.
3. Now it’s time to add the heart of your chili. Toss in the black beans, crushed tomatoes, jalapeño, kosher salt, and water. Stir everything together until well combined. Make sure to scrape the bottom of the pot to avoid any burning.
4. Place the lid on the Instant Pot and ensure the release valve is in the “sealing” position. This step is crucial as it helps build pressure for cooking. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
5. Once the cooking time is up, quick-release the pressure by carefully flipping the release valve to “venting.” Wait for the steam to escape fully, then remove the lid. Be cautious; it’s hot!
6. Give your chili a good stir and taste it. Adjust seasoning if necessary. Scoop into individual bowls and top with your favorites like cashew sour cream, diced avocado, and cilantro if desired. Serve hot.
7. Store any leftovers in the refrigerator for about 3 days, and know that this chili freezes well too, making it an excellent choice for meal prep!

Variations to Try

There are countless ways to make Instant Pot Vegetarian Chili your own. Here are some ideas to inspire you:

• Spicy Kick: Add more jalapeños or even a dash of hot sauce for those who like it fiery.
• Vegetable Additions: Feel free to include more veggies like zucchini or carrots for added nutrition.
• Different Beans: Swap black beans for kidney beans or pinto beans based on your preference.
• Herb Variations: Try adding fresh herbs like thyme or parsley for a fresh twist.
• Toppings Galore: Experiment with different toppings such as shredded cheese, sour cream, or even tortilla strips for added crunch.

What Goes Well With This Instant Pot Vegetarian Chili

Serving your Instant Pot Vegetarian Chili is just as important as making it! Here’s a list of wonderful pairings and serving suggestions:

• Cornbread: This classic pairing is perfect for soaking up the chili.
• Rice: Serve over steamed rice for a filling meal.
• Salad: A fresh green salad complements the richness of the chili well.
• Game Day: Great for parties or game-day gatherings; just set it out with toppings!
• Seasonal Occasions: Perfect for fall gatherings or cozy winter nights.
• Storage Tips: Leftovers keep well in the fridge for up to 3 days, or freeze for later enjoyment.

FAQ

Conclusion

The Instant Pot Vegetarian Chili is not just a meal; it’s an experience filled with warmth and flavor. Its easy preparation and delicious taste make it an ideal dish for any occasion. I encourage you to try making it for your next family dinner or gathering with friends. You’ll find that it brings everyone together, creating memorable moments around the table. Enjoy every comforting spoonful and the smiles that come with it!

Instant Pot Vegetarian Chili

The ultimate comfort food, Instant Pot Vegetarian Chili is a hearty, flavor-packed dish that warms the soul. Perfect for a cozy dinner or meal prep, this easy weeknight recipe blends fresh vegetables and spices for a deliciously satisfying meal. Make it tonight and enjoy the rich flavors!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons olive oil
• 1 medium yellow onion (diced) about 2 cups
• 1 medium red, yellow, or orange bell pepper (diced)
• 1 teaspoon dried oregano
• 2 medium cloves garlic (minced)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups cooked black beans (or 2 [15-ounce] cans, drained)
• 15 ounces crushed tomatoes (fire-roasted recommended)
• 1 medium jalapeño pepper (seeded and minced)
• 1 teaspoon kosher salt
• 1 cup water
• 1 serving cashew sour cream as topping
• 1 serving diced avocado as topping
• 1 serving cilantro as garnish
• 1 serving diced red onion as garnish

Equipment

• Baking Sheet
• Cutting Board
• Wooden Spoon
• Instant Pot

Method

 

1. Hit the “Saute” button on your Instant Pot. Once it’s heated, add olive oil. This will create the rich base of flavor you want. When the oil’s shimmering, toss in the diced onions, bell pepper, and oregano. Saute for about 7 minutes, stirring occasionally, until the veggies are tender and fragrant.
2. Add in the minced garlic, chili powder, and ground cumin. Continue to cook, stirring constantly, for one minute. You’ll want to really get those spices to bloom, filling your kitchen with irresistible aromas.
3. Now it’s time to add the heart of your chili. Toss in the black beans, crushed tomatoes, jalapeño, kosher salt, and water. Stir everything together until well combined. Make sure to scrape the bottom of the pot to avoid any burning.
4. Place the lid on the Instant Pot and ensure the release valve is in the “sealing” position. This step is crucial as it helps build pressure for cooking. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
5. Once the cooking time is up, quick-release the pressure by carefully flipping the release valve to “venting.” Wait for the steam to escape fully, then remove the lid. Be cautious; it’s hot!
6. Give your chili a good stir and taste it. Adjust seasoning if necessary. Scoop into individual bowls and top with your favorites like cashew sour cream, diced avocado, and cilantro if desired. Serve hot.
7. Store any leftovers in the refrigerator for about 3 days, and know that this chili freezes well too, making it an excellent choice for meal prep!

Notes

• Tip: Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.
• Tip: I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapeños can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.