easy vegetarian chili

This Instant Pot Vegetarian Chili Recipe is the perfect dish for a cool Fall or Winter day when you want something warm, comforting and vegan-friendly!

Instant Pot Vegetarian Chili

Onion (chopped)

Canned Fire Roasted Tomatoes

Garlic

corn tortillas

Chipotle Chile in Adobo Sauce (chopped)

Mexican Red Chili Powder ((not cayenne))

Cumin

Kosher Salt

Oregano

Water

pinto beans (soaked overnight

black beans (soaked overnight

Zucchini (chopped)

Set the frozen corn on the counter to defrost.

In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.

Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.

Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.

Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.

Add optional toppings if using and serve.

Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.

Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.

Add. Add 2.5 cups of water and beans.

Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.

Cook. Set slow cooker on low for 12 hours or high for 10 hours.

Slow Cooker Instructions

A hearty vegetarian chili made with beans and vegetables.

Vegetarian Chili

olive oil

carrots,

red bell pepper, (seeded and chopped)

green bell pepper, (seeded and chopped)

garlic cloves, (minced)

jalapeno pepper, (seeded and chopped)

chili powder

cumin

tomatoes

kidney beans, (rinsed and drained)

cannellini

black beans, (rinsed and drained)

tomato juice, (more as needed)

Salt

Cheddar cheese ((optional))

Sour cream Greek yogurt ((optional))

Cilantro ((optional))

Tortilla Strips ((optional))

Sliced Avocado ((optional))

Heat olive oil in a large saucepan over medium heat.&nbsp;

Add the carrots, red pepper, green pepper, onion, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.&nbsp;

Add the jalapeno, chili powder, and cumin. Cook, stirring, for 2 minutes.&nbsp;

Add tomatoes, kidney beans, cannellini beans, black beans, tomato juice, and salt to taste. Bring to a boil.&nbsp;

Reduce the heat to medium-low and simmer, uncovered, stirring occasionally until the flavors are blended, about 45 minutes. If it begins to look too dry add more tomato juice or water as needed.&nbsp;

Taste and adjust the seasonings. Ladle into bowls and serve with cheddar cheese, a dollop of sour cream, and tortilla strips if desired.

https://embed.mediavine.com/videos/gutyl76dumdiklqjabia

Easy Vegetarian Chili is the best meatless chili, made with veggies and three types of beans!

Easy Vegetarian Chili

The perfect balance of sweet and spicy in this hearty vegetarian chili. Full of healthy plant based protein, fiber, vitamins and minerals and ready in just about 30 minutes.

Vegan Pumpkin Chili

olive oil oil

onion

green bell peppers (diced)

jalapeño peppers (diced (ribs

carrots

garlic

tomato paste

lentils

(15 oz) pure pumpkin purée

(28 oz) diced tomatoes

vegetable broth (or water)

smoked paprika

salt

pepper

(15 oz) red kidney beans (drained and rinsed)

maple syrup (optional)

Heat oil (or vegetable broth) in pot over medium heat.

Add onion and sauté 5 to 6 minutes, until soft and translucent. Add the green bell peppers, jalapeño peppers, and carrots and stir to combine.

Add the garlic, chili powder, cumin, smoked paprika, salt and pepper. Stir well and sauté a few minutes until fragrant.

Add the tomato paste, cooked lentils, diced tomatoes, pumpkin, and 1 cup vegetable broth. Stir well. Increase the heat to bring to a boil, then decrease the heat to medium-low, cover, and simmer 20 minutes until thick and bubbly.

Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine. Add the beans and stir. Cook another 1 to 2 minutes to heat through.

If you like your chili soupier, add an extra cup of vegetable broth and stir to combine.

Serve hot with your favorite chili toppings.

What a great creation!  I love all the veggies and lentils in this chili.  I just have to make it!

Top 3 easy vegetarian chili recipes from across the web

The most viewed easy vegetarian chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Vegetarian Chili

Vegetarian Chili

Vegan Pumpkin Chili

Top 3 easy vegetarian chili recipes from across the web

The most viewed easy vegetarian chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Vegetarian Chili

Vegetarian Chili

Vegan Pumpkin Chili

The most viewed easy vegetarian chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine