Get ready to revolutionize your dinner routine with the most incredible vegetarian chili that'll make even meat-lovers forget about beef! This Instant Pot magic transforms simple ingredients into a hearty, protein-packed meal in just 40 minutes, proving that plant-based cooking can be quick, easy, and mind-blowingly delicious. Imagine diving into a bowl of rich, perfectly spiced chili that's not just a meal, but a culinary adventure waiting to happen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Prepare all ingredients by draining and rinsing beans, chopping bell pepper, onion, and mincing garlic.
- Set Instant Pot to "Sauté" mode and add a small amount of oil. Sauté chopped onions and bell peppers for 3-4 minutes until they become slightly soft and translucent.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add chili powder, cumin, salt, and pepper to the vegetables. Stir to coat and release the spices' aromatics.
- Pour in vegetable broth, drained black beans, pinto beans, corn, and diced tomatoes. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set valve to sealing position, and switch to "Manual" or "Pressure Cook" mode on high pressure.
- Cook for 15 minutes, then allow natural pressure release for 10 minutes before carefully releasing remaining pressure.
- Open lid, stir chili, and adjust seasoning if needed. Let sit for 5 minutes to thicken.
- Serve hot, optionally garnished with fresh cilantro, avocado slices, or vegan sour cream.
Tips
- • For maximum flavor, toast your spices in the Instant Pot before adding other ingredients - this releases deeper, more complex taste profiles.• Don't skip the natural pressure release! Those extra 10 minutes help the flavors meld and the chili develop a rich, robust texture.• Want to amp up the protein? Consider adding a cup of quinoa or textured vegetable protein to make the chili even more filling.• Customize your toppings! Fresh cilantro, diced avocado, or a sprinkle of vegan cheese can take this chili from great to absolutely phenomenal.• If you prefer a thicker consistency, use the "Sauté" function after cooking to reduce the liquid for a few extra minutes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
