Instant Pot Vegetarian Chili

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This Instant Pot vegetarian chili recipe is full of healthy veggies and two kinds of beans. Chipotle chiles give it a hint of smoke and a nice kick. Top this quick and easy chili with cheese and sour cream, or enjoy it as a vegan chili by garnishing with veggies such as avocado, sliced jalapeños, onions, radishes and scallions or cilantro.

Robin Bashinsky

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

20 mins

Additional Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 tablespoon extra-virgin olive oil
2 cups chopped yellow onions
2 cups chopped poblano peppers
2 tablespoons chopped garlic
1 tablespoon no-salt-added tomato paste
1 tablespoon chopped chipotle chile in adobo sauce
1 tablespoon ancho chile powder
1 tablespoon dried oregano
1 (14 ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
1 cup dried pinto beans
1 cup dried black beans
¼ teaspoon salt
1 tablespoon red-wine vinegar

Directions

Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add oil to the cooker; heat until shimmering. Add onions, poblanos and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in tomato paste, chipotle, chile powder and oregano; cook, stirring often, for 1 minute. Stir in tomatoes, broth, pinto beans, black beans and salt.
Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select High pressure setting for 40 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in vinegar. Serve with desired toppings.

Originally appeared: EatingWell.com, December 2019

Nutrition Facts (per serving)

312	Calories
4g	Fat
55g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 312
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 18g	64%
Total Sugars 9g
Protein 16g	31%
Total Fat 4g	5%
Saturated Fat 1g	3%
Vitamin A 2411IU	48%
Vitamin C 80mg	89%
Folate 280mcg	70%
Sodium 445mg	19%
Calcium 120mg	9%
Iron 5mg	27%
Magnesium 108mg	26%
Potassium 857mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Instant Pot Vegetarian Chili

Ingredients

Directions

Nutrition Facts (per serving)

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