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!
Servings: 8
Calories: 303.7kcal
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