Description
This Instant Pot Vegan Chili is a hearty, nutritious, and flavorful plant-based meal perfect for any day of the week. Packed with beans, vegetables, and bold spices, it cooks quickly in the pressure cooker, making it an ideal choice for a comforting, healthy dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Other Ingredients
- 1 tablespoon tomato paste
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 cup frozen corn
- 1 tablespoon lime juice
- Optional toppings: avocado, cilantro, dairy-free sour cream
Instructions
- Saute vegetables: Turn the Instant Pot to the sauté setting and add the olive oil. Add the diced onion, bell pepper, and carrots and cook for about 3 to 4 minutes until slightly softened.
- Add garlic and spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper and stir well to coat the vegetables.
- Cook tomato paste: Mix in the tomato paste and cook for 1 minute to deepen its flavor.
- Add remaining ingredients: Add the diced tomatoes, black beans, kidney beans, pinto beans, vegetable broth, and frozen corn. Stir everything together to combine evenly.
- Pressure cook: Close the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Finish and serve: Stir in the lime juice. Taste and adjust seasoning if needed. Serve hot with your choice of toppings such as avocado, cilantro, or dairy-free sour cream.
Notes
- For a thicker chili, mash a small portion of the beans after cooking and stir back into the pot.
- This chili stores well in the refrigerator for up to 4 days and also freezes well for longer storage.
