This Vegetarian Chili recipe is smoky, hearty, rich, and spicy, 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, and Pinto beans, in this recipe, but if you can't find one of them, then replace other beans with the same quantity.
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.
Jump to:
- Why You'll Love This Instant Pot Vegetarian Chili?
- Ingredients for Vegetarian Chili Recipe
- How to Make Three Bean Vegetarian Chili in Instant Pot
- Stovetop Pot Method
- Slow Cooker Method
- How do I serve Veg Chili?
- How to Store Bean Chili?
- Variations
- Frequently Asked Questions
- More Mexican Recipes
- More Instant Pot Vegetarian & Vegan Soups
- Three Bean Vegetarian Chili
- Variations
Why You'll Love This Instant Pot Vegetarian Chili?
- Easy and one-pot recipe
- Made in under 30 minutes
- Made from basic pantry staple ingredients
- Versatile
- Rich in plant-based protein and fiber
- Vegan, Vegetarian, Dairy-free, Gluten-free
Ingredients for Vegetarian Chili Recipe
- Beans: I used canned black beans, red kidney beans, and pinto beans, but feel free to use your favorite combo of beans. Make sure to drain and rinse the canned beans before using them. You may also soak dried beans and cook them in an Instant Pot pressure cooker if you don't prefer canned. You may pick and choose beans like garbanzo, cannellini, great northern, black-eyed peas, and cannellini beans as well.
- Veggies: I used onion, zucchini, bell peppers, and carrot.
- Tomatoes: I have added regular diced Roma tomatoes to this recipe. To add smokiness, add fire-roasted tomatoes.
- Tomato Sauce – adds more tomato flavor and helps to thicken the soup. You may also use crushed tomatoes.
- Seasoning and Spices: chili powder, ground cumin, dried oregano, and salt.
- Vegetable Broth: I recommend using low-sodium vegetable broth. You may also use water if that's what you have in hand.
- Lime Juice – Use fresh lime juice, it adds a hint of tang and enhances the soup flavor.
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 diced bell peppers, zucchini, carrot, tomatoes, beans, tomato sauce, vegetable broth (or water), and spices. Stir to combine, deglaze the pot, i.e., and make sure there is no food particle sticking to the pot to avoid BURN alerts.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
When the instant pot beeps, quick release the pressure manually.
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, and onions. 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, vegetable 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, and lime juice. Stir well to combine. Three Bean Vegetarian Chili is ready to serve. Garnish with green onions, avocado bites, and tortilla strips.
Slow Cooker Method
- Add all the ingredients except lime juice, and toppings to your slow cooker and stir to combine.
- Cover and cook on high for 4-5 hours or low for 6-8 or until the vegetables, and beans are tender.
- Once cooked, stir in the lime juice and serve with your favorite toppings.
How do I serve Veg Chili?
Vegetarian Chili can be served over cooked quinoa, cooked couscous, or brown rice for a filling meal. It may also serve as a soup with various toppings that go with it, like jalapeño, fresh cilantro leaves, shredded cheddar cheese, lime wedges, and diced avocado.
My favorite Chili toppings are
- Greek Yogurt (or Sour Cream)
- Diced or sliced Avocado
- Tortilla chips
- Shredded Cheddar Cheese
- Fresh herbs like Cilantro
- Lime wedges
How to Store Bean Chili?
- Fridge: Leftovers keep well when stored in an airtight container in the refrigerator for 3-4 days.
- Freezer: Store them in freezer-safe bags or containers in the freezer for up to 3 months. Thaw them overnight in the refrigerator before serving.
- Reheat: Reheat your chili in a microwave oven or stovetop pot until warm.
Variations
- Other Vegetables: You can other veggies like chopped celery, sweet potato, pumpkin, sweet corn, etc.
- Beans: Mix and match beans to whatever you have on hand, or you like.
- Quinoa: You can also add ½ cup of uncooked quinoa to this recipe to add more protein and make it filling.
- Spicy: Add little cayenne pepper to make spicy vegetarian chili.
Frequently Asked Questions
You can mash some of the beans with the back of a ladle or potato masher once cooked. This helps to thicken the chili.
I dint try making this chili in slow cooker, But it will work great. Add all the ingredients except the cilantro and lime juice to your slow cooker and stir to combine. Cover and cook on high for 4-5 hours or low for 6-8 or until the vegetables, and beans are tender. Once cooked, stir in the lime juice and serve with your favorite toppings.
You can keep the leftovers in the refrigerator for 3-4 days in an airtight container. Reheat before serving.
You can also serve this chili as a topping over nachos, french fries, or as a stuffing with your burritos.
More Mexican Recipes
More Instant Pot Vegetarian & Vegan Soups
If you love easy and quick vegetarian & vegan Instant Pot recipes, here are a few more ideas:
- Broccoli Cheddar Soup
- Creamy Tomato Soup
- Cauliflower Soup
- Cream of Asparagus Soup
- Lentil Soup
- Thai Pumpkin Soup
- Sweet Corn Soup
- Carrot Ginger Soup
- Zucchini Soup
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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
- Other Vegetables: You can other veggies like chopped celery, sweet potato, pumpkin, sweet corn, etc.
- Beans: Mix and match beans to whatever you have on hand, or you like.
- Quinoa: You can also add ½ cup of uncooked quinoa to this recipe to add more protein and make it filling.
- Spicy: Add little cayenne pepper to make spicy vegetarian chili.
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.