Description
A hearty and flavorful vegetarian chili made effortlessly in your Instant Pot, packed with beans, vegetables, and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups vegetable broth
- 1 cup corn (frozen or canned)
- 1 tablespoon lime juice
- Fresh cilantro for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion and garlic, sautéing until softened.
- Add the bell pepper, carrots, and celery. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Stir in the diced tomatoes, black beans, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the vegetable broth and stir to combine all ingredients.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once finished, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the corn and lime juice. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 12
- Protein: 12
Keywords: instant pot vegetarian recipes, vegetarian chili, easy vegetarian recipes, healthy chili recipe, vegan chili