Absolutely delicious Veggie Chili cooked quickly in the Instant Pot! Healthy, hearty, and jam packed with veggies and plant based nutrition!
Chili is one of those foods I can eat any time of year. It’s warm and comforting in the cool seasons, but I also love the spiciness in the warmer weather.
And it’s so versatile! Enjoy it over some grains, or with some corn bread; or put it in a taco salad or over a baked potato. There are so many ways to enjoy chili – it probably should be its own food group!
I do already have a chili recipe on the blog. But I wanted to create another one that took advantage of all the summer vegetables. I absolutely love this veggie packed chili, and I know you will, too!
This chili is high in protein, fiber, iron, and many vitamins and minerals. It’s so nutrient dense, it could stand on its own as a meal.
Oh, and since this chili is cooked in the Instant Pot and uses canned beans, it goes together so quickly and is perfect for a busy day. Ready from start to finish in about an hour! And it makes a huge pot, so there is plenty left over for the next couple of days!
Do you have an Instant Pot yet? If not, what are you waiting for? It’s an amazing multi function appliance that saves time and energy in the kitchen. And you can make so many things in it. Check out my Instant Pot recipes for some starters.
Ingredients in this veggie chili
- Fresh vegetables: Onion, red bell pepper, zucchini, jalapeno, and garlic
- Vegetable broth
- Crushed tomatoes and tomato paste
- Kidney bean and black beans (or any combination of beans you prefer)
- Spices: chili powder, cumin, oregano, paprika, cocoa powder, and sugar
- Frozen corn
- Lime juice
Making the chili
Begin by sauteing the onion, bell pepper, jalapeno, and zucchini in the Instant Pot on the Saute setting. When the onion is translucent, add the garlic and saute for a couple more minutes.
Add the vegetable broth, beans, corn and spices, and stir together. Then add the tomatoes and tomato past on top without stirring. I have found that sometimes when I make a recipe that contains tomatoes, the pot does not seal and come to pressure, and the recipe scalds on the bottom. When I put the tomato products on the top without stirring, this did not happen.
Cook the chili in the Instant Pot on the Manual setting for 10 minutes. When the time is up, allow the pressure to come down naturally for 10 minutes before releasing the pressure.
Open the lid, add the lime juice, and stir the chili.
Can I make this chili on the stove top?
Yes! Simply follow the steps given for the instant pot, but instead use a large pot on the stove. Instead of cooking in the instant pot for 10 minutes, bring the chili to a boil, then reduce the heat and simmer for about 45 to 60 minutes.
- Vary the vegetables by using green bell pepper, sweet potato, carrots, or butternut squash
- For a spicier chili, leave the seeds in the jalapeno. You can also add some cayenne pepper to taste.
- For a smoky flavor, replace the paprika with smoked paprika, or add 1/2 to 1 teaspoon of chipotle chili powder (my favorite!)
Serving suggestions for this vegetable chili:
- Add toppings of your choice: vegan sour cream, diced onions, cilantro, sliced jalapenos, diced avocado, green onions, or maybe a dollop of this delicious vegan chili cheese sauce by my friend Cindy of Veggie Fun Kitchen
- Spoon this chili over baked potatoes. One of our favorite summer camping meals it potatoes baked in the campfire coals, then topped with chili and vegan cheese sauce.
- Use it as a burrito filling and add some lettuce, pico de gallo, and guacamole
- Serve it with my delicious vegan corn muffins
How long does this chili last?
This chili can be stored in the refrigerator for about 5 days. It can also be placed in jars or other freezer containers and frozen for up to 6 months.
Used in this recipe:
For more Instant Pot recipes, see:
- Black Bean Soup
- Instant Pot Vegetable Stew
- Vegetable Soup in the Instant Pot
- Potato Kale Soup
- Vegan Lentil Soup
- Vegetable Dal
Are you new to oil free cooking? Check out my Oil Free Cooking Tips to learn more about oil free baking, roasting, sauteing, and more!
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Veggie Chili in the Instant Pot
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 small zucchinis diced
- 1 jalapeno pepper seeded and finely diced
- 6-8 cloves garlic pressed or minced
- 2 ½ cups vegetable broth
- 1 6 oz can tomato paste
- 1 28 oz can crushed tomatoes
- 1 can kidney beans rinsed
- 2 cans black beans rinsed
- 2 cups corn
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons cocoa powder
- 2 teaspoons organic sugar or sweetener of your choice
- 1 teaspoon oregano
- 1 teaspoon paprika
- Juice of ½ lime
- Sauté veggies in pressure cooker until the onion is translucent.
- Add remaining ingredients, except for lime juice, and cook on manual setting for 10 minutes with natural pressure release.
- Open pot, stir in lime juice and serve.
Nutrition calculations are approximate.
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