Instant Pot Vegetarian Chili Recipe

bowl of chili
One thing this Texas gal takes VERY seriously is CHILI, so I’m not joking when I say that this is truly the BEST Darn Instant Pot Vegetarian Chili I’ve EVER had! Check out episode 339 of our podcast to hear us talk about why we LOVE chili much and how an Instant Pot makes it so easy to make this recipe.
bowl of chili
Best Darn Instant Pot Vegetarian Chili
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There's nothing better than a nice hot bowl of chili on a cold winter day. This recipe is packed with nutrients, and the quinoa makes it filling and hearty.
Servings Prep Time
4bowls 20minutes
Cook Time Passive Time
12minutes 10minutes
Servings Prep Time
4bowls 20minutes
Cook Time Passive Time
12minutes 10minutes
bowl of chili
Best Darn Instant Pot Vegetarian Chili
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
 printer
There's nothing better than a nice hot bowl of chili on a cold winter day. This recipe is packed with nutrients, and the quinoa makes it filling and hearty.
Servings Prep Time
4bowls 20minutes
Cook Time Passive Time
12minutes 10minutes
Servings Prep Time
4bowls 20minutes
Cook Time Passive Time
12minutes 10minutes
Ingredients
  • 1tbsp olive oil
  • 2.5 cups vegetable broth
  • 18 oz can tomato sauce
  • 1/2large yellow onion(chopped)
  • 1large bell pepper(chopped)
  • 3cloves garlic(minced)
  • 1tsp chili powder
  • 1tsp chipotle powder
  • 1/2tsp sugar
  • 1/2 tsp ground cumin
  • 115 oz can black beans(drained and rinsed)
  • 115 oz can kidney beans(drained and rinsed)
  • 115 oz can corn(drained and rinsed)
  • 1/2cup uncooked quinoa
  • 1cup meatless crumbles(optional)
Servings: bowls
Units:
Instructions
  1. Heat olive oil in Instant Pot on Saute function until hot. Add onion and bell pepper and saute until become soft (about 10 minutes).
  2. Add the garlic, chipoltle powder, and cumin to the mix, along with a dash each of salt and pepper. Cook this mixture for about 2 minutes.
  3. Add vegetable broth and tomato sauce and stir well.
  4. Cover pot. Cook on manual setting on high for 8 minutes. Manually release pressure when cooking is done (be careful not to burn yourself!)
  5. Turn off the Instant Pot and open the lid. Add the kidney beans, black beans, corn, and quinoa.
  6. Replace cover and let sit for 8-10 minutes.
  7. Remove cover, stir chili, and serve.
Recipe Notes

The quinoa will absorb a lot of liquid so please feel free to add more vegetable broth to make the chili thinner as desired.

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