Instant Pot Vegetarian Chili | Vegan, Easy, & Delicious

This Instant Pot Vegetarian Chili Recipe is the perfect dish when you want something warm, comforting and vegan. Enjoy a vegan chili that’s so good that even your non-vegetarian friends won’t even care that it’s a meatless dish.

Vegetarian Chili Recipe

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Why This Is The Best Vegetarian Chili You’ve Ever Had

The dish typically consists of a mixture of beans and ground beef, and has a place in our hearts as classic American comfort food.

But what about those living a vegetarian lifestyle? This Instant Pot Vegetarian Chili Recipe gives you all goodness of a classic chili in a deliciously meatless form.

I mean, if they can make a veggie-less version of chili, why can’t they make a meatless version as well? You most certainly can, and let me tell you, this great recipe for chili is every bit as good as the classic.

From the bite of the black beans and kidney beans, to the slight crispness of the corn and the zucchini, to the smoky, mild spiciness of the canned chipotle peppers in adobo sauce,, you’re sure to enjoy this Vegetarian Chili Recipe every bit as much as any other good chili.

Add on a little fresh cilantro and some of the toppings suggested below, and you’ve got a vegan chili that will become your go-to easy chili recipe.

Not only is this a delicious vegetarian chili, but it’s also a very easy chili recipe, and that’s thanks to it being an Instant Pot recipe.

Believe me, if you haven’t invested in an Instant Pot yet, you really must get yourself one! It takes an otherwise lengthy recipe and cooks it in a fraction of the time while still infusing the ingredients with so much flavor.

How To Make Instant Pot Vegetarian Chili

  1. Set the frozen corn on the counter to defrost.
  2. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt, and oregano until you get a smooth mixture.
  3. Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
  4. Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
  5. Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
  6. Add optional toppings if using and serve.
  7. You can also make this in vegan chili in the slow cooker. Pour the sauce and the beans into the slow cooker. Add another cup of water. Prepare to cook this on high for 10-12 hours for soft beans.

How To Make CrockPot Vegetarian Chili

  1. Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
  2. Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
  3. Add. Add 2.5 cups of water and beans.
  4. Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
  5. Cook. Set slow cooker on low for 12 hours or high for 10 hours.

What Is Vegetarian Chili Made Of?

This vegan chili’s main ingredients are dried beans such as pinto beans, black beans, corn, zucchini, onion, and fire-roasted chopped tomatoes.

Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you’d like.

If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cooking time to 20 minutes.

You can also use canned beans, but if you do that, be sure to reduce the cooking time to about 4-5 minutes.

I would not suggest adding lentils to this recipe along with the beans, as they cook a lot faster than the larger beans would. Instead, if you wanted to use lentils, try this lentil and spinach soup, or this red lentils soup.

One thing I noticed is that using black beans in the chili makes it tasty, but it also colors the chili a bit dark and I don’t love that. I have a different recipe for an Instant Pot black bean chili that’s amazing, as well as a black bean soup recipe, and also a black beans and rice recipe that you might like.

I think next time I will stick with pinto beans and red kidney beans if I am serving company.

But the black beans are a lot heartier and do add good texture and flavor so who knows? Maybe sometimes with and sometimes without!

Is This Also Vegan Chili?

Yes, this recipe is also a vegan chili recipe. Be cautious of the ingredients in the tortilla shells you use to thicken it, as some brands may use lard in their ingredients.

There are many brands that are vegan friendly.

Are Chili Beans Healthy?

The dried beans in this Instant Pot Vegetarian Chili recipe actually have tons of health benefits. They’re a great source of protein (especially for those living a vegan lifestyle), they’re an excellent source of fiber which is great for GI health and helps lower cholesterol, and they’re high in iron which is essential for healthy red blood cells, hair, skin and nails.

What Should I Garnish This Easy Vegetarian Chili With?

Much like any good chili, this Instant Pot Vegetarian Chili Recipe is only made better when you add some toppings in the mix.

There are tons of delicious options out there, more than I could possibly list in one place. But here are just a few scrumptious suggestions:

  • Sour cream
  • Avocado slices
  • Pickled jalapenos
  • Chopped fresh cilantro
  • Chopped Jalapeños
  • Shredded Lettuce
  • Shredded cheese such as sharp cheddar cheese
  • Chopped Bell Pepper
  • Chopped red onions
  • Chopped Green Onions
  • Salsa or hot sauce
  • Crushed Tortilla Chips
  • Stir in some steamed quinoa

Did I miss one of your favorite chili toppings? Make sure to share your favorite in the comments!

How Long Can You Keep Vegetarian Chili?

This Instant Pot Vegetarian Chili recipe should keep for up to 5 days in the fridge.

Just make sure to keep it in an airtight container and give it a quick stir before you reheat it as the ingredients can sometimes separate when they’re refrigerated.

Can I Freeze Vegetarian Chili?

Another fantastic thing about this easy Vegan Chili Recipe is that it freezes very well! You may want to add a little water or vegetable broth to freeze it, especially if your chili was thick. I like to use these cubes to freeze my soups.

That makes this a fantastic recipe for meal prep. So go ahead and make some extra to enjoy later.

Just make sure that you portion it out before freezing it, as nobody wants to wait for an entire vat of chili to defrost before getting to enjoy some.

Interested In Vegan Instant Pot Recipes?

This Instant Pot Vegetarian Chili Recipe is bound to make your mouth and stomach happy, even if you aren’t a vegetarian. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Vegetarian Chili Recipe

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Vegetarian Chili Recipe

Instant Pot Vegetarian Chili

This Instant Pot Vegetarian Chili Recipe is the perfect dish for a cool Fall or Winter day when you want something warm, comforting and vegan-friendly!

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Prep Time: 10 minutes

Cook Time: 35 minutes

Natural Pressure Release: 10 minutes

Total Time: 55 minutes

Course: Main Courses, Soups

Cuisine: American

Keyword: Best Vegetarian Chili, Easy Vegetarian Chili, Vegetarian Chili Recipe

Servings: 6

Calories: 228kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Set the frozen corn on the counter to defrost.

  • In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
  • Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
  • Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.

  • Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.

  • Add optional toppings if using and serve.

Slow Cooker Instructions

  • Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.

  • Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
  • Add. Add 2.5 cups of water and beans.

  • Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.

  • Cook. Set slow cooker on low for 12 hours or high for 10 hours.

Optional Garnishes:

  • Sour cream
  • Avocado slices
  • Pickled jalapenos
  • Chopped cilantro
  • Shredded Lettuce
  • Grated sharp cheddar cheese
  • Chopped red onions
  • Salsa or hot sauce

Tips And Tricks For Vegetarian Chili

  • Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you’d like. I love red kidney beans in this chili.
  • If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
  • This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
  • This recipe freezes very well!
  • Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they’re refrigerated.

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Nutrition

Calories: 228kcal | Carbohydrates: 45g | Protein: 11g | Fat: 2g | Fiber: 9g | Sugar: 7g

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Originally Published December 21, 2019

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.