6+ Easy Vegetarian Chili Instant Pot Recipes You’ll Want to Make Tonight!
Warm, hearty, and downright comforting, vegetarian chili is the ultimate cozy meal. Imagine a pot bubbling with vibrant colors and flavors, all coming together in a symphony of deliciousness. If you’re looking to spice up your dinner routine, these recipes are just the ticket!
Rating: 4.9. Ingredients: Black beans, sour cream, maple syrup, avocado, fire roasted tomatoes Total Time: 40 mins.
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With a rich, smoky flavor and a satisfying texture, this black bean chili is a crowd-pleaser. Made with canned black beans, tomatoes, corn, and a mix of spices, it’s a perfect weeknight meal that’s both filling and nutritious. What makes this chili special is the addition of smoked paprika, which gives it a unique depth that will have everyone asking for seconds.
Ingredients:
2 cans black beans, drained and rinsed
1 can diced tomatoes
1 cup corn, frozen or fresh
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Optional toppings: avocado, cilantro, or cheese
Instructions:
Start by setting your Instant Pot to sauté mode. Add the olive oil, and once it’s hot, throw in the chopped onion and garlic. Sauté until they’re soft and fragrant; this should take about 3-4 minutes. Then, stir in the chili powder, cumin, and smoked paprika. Let those spices mingle for about a minute before adding the black beans, diced tomatoes, and corn. Pour in just enough water to cover the mixture, and season with salt and pepper. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once it’s done, let the steam release naturally for 5 minutes before doing a quick release for any remaining pressure. Serve hot with your favorite toppings!
If you’re craving a chili with a kick, look no further than this spicy lentil chili. The earthy lentils combine beautifully with a medley of spices, creating a robust flavor that’s hard to resist. It’s not just delicious; it’s also packed with protein and fiber, making it a nutritious option for any meal.
Ingredients:
1 cup lentils, rinsed
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 tablespoons chili powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon cumin
Salt and pepper to taste
4 cups vegetable broth
Optional toppings: sour cream, green onions, or jalapeños
Instructions:
Begin by setting your Instant Pot to sauté mode again. Add the chopped onion, garlic, and bell pepper, cooking them until softened. Sprinkle in the chili powder, cumin, and cayenne, letting the spices bloom for a minute. Next, add the lentils, diced tomatoes, and vegetable broth, stirring everything together. Seal the lid and set the Instant Pot to cook on high for 15 minutes. Once it’s finished cooking, allow the pressure to release naturally for 10 minutes, then do a quick release. This chili is fantastic served with a dollop of sour cream and a sprinkle of green onions!
This vegetable chili is a colorful celebration of fresh veggies and wholesome quinoa. Loaded with zucchini, bell peppers, and kale, it’s not only tasty but also visually appealing. The quinoa adds a delightful texture and makes this chili even more filling, perfect for a satisfying dinner.
Ingredients:
1 cup quinoa, rinsed
1 can diced tomatoes
1 zucchini, diced
1 bell pepper, diced
1 cup kale, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
4 cups vegetable broth
Salt and pepper to taste
Optional toppings: avocado, lime wedges, or tortilla chips
Instructions:
Start by sautéing the onion, garlic, zucchini, and bell pepper in your Instant Pot until they’re just tender. This should take about 5 minutes. Stir in the chili powder and cumin, letting the spices coat the veggies. Then, add the quinoa, diced tomatoes, vegetable broth, and chopped kale. Mix everything together and seal the lid. Set the Instant Pot to high pressure for 12 minutes. After it’s done, allow for a natural release for 5 minutes and then release any remaining pressure. Dish it up with some avocado and a squeeze of lime for extra flavor!
This sweet potato and chickpea chili is a delightful twist on the classic recipe. The sweet potatoes provide a natural sweetness that pairs beautifully with the hearty chickpeas and a mix of spices. It’s not only comforting, but it also offers a nice balance of flavors that make each spoonful a treat!
Ingredients:
1 large sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
4 cups vegetable broth
Salt and pepper to taste
Optional toppings: feta cheese, parsley, or hot sauce
Instructions:
Begin by sautéing the onion and garlic in the Instant Pot until they’re soft and fragrant. Next, stir in the chili powder and cumin, allowing the spices to become aromatic. Add the diced sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Give it a good stir, then seal the lid. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes. This chili is fantastic topped with feta cheese and fresh parsley for a burst of flavor!
