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Veggie Chili in the Instant Pot

5 from 3 votes

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Absolutely delicious Veggie Chili cooked quickly in the Instant Pot! Healthy, hearty, and jam packed with veggies and plant based nutrition!

Closeup view of finished recipe in a white bowl

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.

Two white bowls of chili on a green napkin with tortialla chiips scattered around

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.

Instant pot with cooked veggie 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.

Variations

  • 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
White bowl of chili with tortilla chips in the background

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:

If you’re a fan of Instant Pot, don’t miss my roundup of over 25 oil free vegan Instant Pot recipes from around the web!

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!

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

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5 from 3 votes

Veggie Chili in the Instant Pot

Absolutely delicious Veggie Chili cooked quickly in the Instant Pot! Healthy, hearty, and jam packed with veggies and plant based nutrition!
Course Main Course
Cuisine American
Keyword Beans, Chili, Instant Pot, Oil Free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 303.7kcal
Author Teresa Sklenicka

Ingredients

  • 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

Instructions

  • 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.

Notes

If you prefer a spicier chili, you can leave the seeds in the jalapeno. You can also add some cayenne pepper.
For a smoky flavor, replace the paprika with smoked paprika, or add a small amount of chipotle chili powder.

Nutrition

Calories: 303.7kcal | Carbohydrates: 58.8g | Protein: 16.7g | Fat: 2.4g | Sodium: 338.6mg | Fiber: 18.2g | Sugar: 9.9g | Vitamin A: 2329IU | Vitamin C: 46.48mg | Calcium: 146mg | Iron: 5.46mg

Nutrition calculations are approximate.

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Two images of veggie chili with Pinterest title between them
By on July 26th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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