This Vegetarian Chili recipe is smoky, hearty, rich, and spicy ready-made with 3 types of beans, packed with veggies ready in 30 minutes in an Instant Pot Pressure Cooker.
I have used Three beans namely Black beans, Red kidney beans, Pinto beans in this recipe, but if you can't find one of them then replace other beans with the same quantity.
Other Bean recipes from my blog are Mexican Black Beans, Kidney Beans Curry.
Today I am sharing how to make Vegetarian Chili Beans in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and take less than 15 minutes.
Ingredients
How to Make Three Bean Vegetarian Chili in Instant Pot
Press SAUTE. Heat 1 tablespoon of oil and add minced garlic and onions and saute till the onions are soft and translucent.
Press CANCEL and add bell peppers, zucchini, carrot, diced tomatoes, beans, tomato sauce, vegetable broth (or water), and spices. Stir to combine, deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.
Close the lid on the pot. Cook on "Manual/Pressure Cook" (HIGH) pressure for 8 minutes. Once the pot beeps, Immediately release the pressure.
Add fresh cilantro/coriander leaves, and lime juice. Stir well to combine.
Three Bean Instant pot Vegetarian Chili recipe is ready to serve.
Stovetop Pot Method
- In a large pot over medium heat, heat olive oil, add minced garlic, onions, and saute till the onions are soft and translucent.
- Then add jalapeño, bell pepper, zucchini, and carrots. Sauté until soft about 5 minutes.
- Add tomato sauce, diced tomatoes, beans, broth, and spices.
- Bring to a boil then reduce heat, cover the lid and let it simmer for 25-30 minutes.
- Lastly add fresh cilantro, lime juice. Stir well to combine. Three Bean Vegetarian Chili is ready to serve. Garnish with green onions, avocado bites, tortilla strips
Variations
- Add other veggies like chopped celery, sweet potato, pumpkin corn, etc.
- Mix and match beans to whatever you have on hand or you like.
- You can also add ½ cup of uncooked quinoa to this recipe to add more protein and filling.
Recipe FAQs
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
In the freezer, cooked beans will last about 6 months before they lose their flavor and texture. Put them in freezer-safe bags and stack them up in the freezer. Thaw or pop in the microwave to defrost before using.
Serving Suggestions
Vegetarian Chili with vegetable recipe can generally be eaten with cooked quinoa or brown rice. Also, it can be served as a soup with a variety of toppings that go with it like jalapeño, fresh cilantro leaves, shredded cheddar cheese, lime wedges, and diced avocado.
More Instant Pot Vegetarian Soups
If you love easy and quick vegetarian Instant Pot recipes, here are a few more ideas:
Other Vegan Soups
Three Bean Vegetarian Chili
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1 medium red bell peppers
- 1 medium green bell peppers
- 1 medium zucchini diced
- 1 medium carrot diced
- 1 jalapeno finely chopped
- 2 large tomato diced (about 1 cup) or 1 (8 oz) can diced tomatoes
- 1 (8 oz) can low-sodium Or no-salt tomato sauce
- 1 (15 oz) can low-sodium black beans rinsed and drained
- 1 (15 oz) can low-sodium red kidney beans rinsed and drained
- 1 (15 oz) can low-sodium pinto beans rinsed and drained
- 2.5-3 cups low-sodium vegetable broth (or water)
- 2-3 tablespoons red chili powder
- 1 tablespoon ground cumin
- 2 teaspoon oregano
- salt adjust to taste
- ¼ cup cilantro (coriander leaves)
- 2 tablespoons lime juice
Garnish:
- sliced avocado
- green onions
- tortilla strips
Instructions
Instant Pot Method:
- Press SAUTE. Heat 1 tablespoon of oil and add minced garlic and onions and saute till the onions are soft and translucent.
- Press CANCEL and add bell peppers, zucchini, carrot, diced tomatoes, beans, tomato sauce, broth or water, and spices. Stir to combine, deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.
- Close the lid on the pot. Cook on "Manual/Pressure Cook" (HIGH) pressure for 8 minutes. Once the pot beeps, Immediately release the pressure.
- Add fresh coriander leaves, lime Juice. Stir well to combine.
- Three Bean Vegetarian Chili is ready to serve.
Stovetop Pot Method:
- In a large pot over medium heat, heat olive oil, add minced garlic, onions and saute till the onions are soft and translucent.
- Then add jalapeño, bell pepper, zucchini, and carrots. Sauté until soft about 5 minutes.
- Add tomato sauce, diced tomatoes, beans, broth, and spices.
- Bring to a boil then reduce heat, cover the lid and let it simmer for 25-30 minutes.
- Lastly add fresh cilantro, lime Juice. Stir well to combine. Three Bean Vegetarian Chili is ready to serve. Garnish with green onions, avocado bites, tortilla strips.
Video
Notes
Variations
-
- Add other veggies like chopped celery, sweet potato, pumpkin corn, etc.
- Mix and match beans to whatever you have on hand or you like.
- You can also add ½ cup of uncooked quinoa for this recipe to add more protein and filling.
Anonymous says
It was amazing. Very spicy. 5 stars
Bhavana Patil says
Thank you so much for your feedback 🙂
Hamsini Ravi says
Hi, how many cups of each kind of beans? Will be using fresh ones, so will soak overnight and use
Bhavana Patil says
Hi Hamsini, 1 15 oz can is about 1.5 cups of cooked beans. So I would say to use 1/2 cup each of dry beans of pinto, black beans and red kidney beans.