healthy vegetarian chili

Instant Pot Vegetarian Chili with quinoa, sweet potatoes and black beans. Quick, easy, healthy, and filling with the perfect blend of spices. Award-winning!

Instant Pot Vegetarian Chili

olive oil

medium yellow onion (1/4-inch diced)

sweet potatoes (peeled and 1/2-inch diced (about 4 generous cups))

red bell peppers (3/4-inch diced)

garlic (minced)

chili powder

chipotle chili powder

cumin

salt

low-sodium vegetable broth

tomato sauce

quinoa

sugar

avocado

fresh cilantro

Shredded cheese

tortilla chips

Nonfat plain Greek yogurt

To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.

Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).

Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.

Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

https://content.jwplatform.com/videos/8MpjB8Lx.mp4

A hearty slow cooker vegetarian chili, made with three different beans and plenty of vegetables. This meatless meal is one that everyone will enjoy, it is full of bold flavors and textures plus it isn&#x27;t too sweet like many vegetarian chilis.

3 Bean Vegetarian Chili

onion

bell peppers (red & yellow)

jalapeños

(28 ounces) can diced tomatoes

(15 ounces) can chickpeas, drained & rinsed

kidney beans, drained & rinsed

(15 ounces) can black beans, drained & rinsed

garlic

cayenne pepper

Dice the onion, bell peppers, and jalapeños. With...

Dice the onion, bell peppers, and jalapeños. With the jalapeños ensure to remove the seeds and light colored insides, the easiest way to remove the insides and seeds is to cut the jalapeño in half the long way and use a small spoon to scoop everything out, from there dice the green part of the vegetable.

Add the diced vegetables, tomatoes, chickpeas, kidney beans,...

Add the diced vegetables, tomatoes, chickpeas, kidney beans, black beans, garlic, chili powder, salt, cayenne, and cumin to the crock of a slow cooker stir to combine.

Cook on low 7-8 hours or high 3-4...

Cook on low 7-8 hours or high 3-4 hours. Serve with garnishes such are sour cream/greek yogurt, cheddar cheese, cilanto, green onions, or any of your favorite chili toppings.

This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans &amp; veggies.

Easy Vegan Chili Recipe

yellow onion, diced

green bell peppers, diced

celery,

garlic,

carrots,

ancho chili powder*

oregano

cayenne pepper (Optional)

sea salt

tomatoes

(235 ml) low-sodium vegetable broth (or water)

Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total. 

Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick. 

Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot. 

Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.

Love this Easy Vegan Chili Recipe, this one seems super delicious and unique. Will love to try this delicious one , thanks for sharing this recipe with us . Super excited to try this one .

Loved this recipe added tofu smart ground and green beans, everyone enjoyed. Thank you

Love this  Easy Vegan Chili Recipe, never tried this before . Super excited to try this unique recipe. Thanks for sharing this one with us .

Super excited to try this Easy Vegan Chili Recipe, this one seems amazing and unique, super excited to try this one , thanks for sharing with us.

This  Easy Vegan Chili Recipe seems super delicious , super excited to try this unique recipe. Thanks for sharing this one , always excited to try this one.

Love this delicious Easy Vegan Chili Recipe, super excited to try these with us, will love to try this one.

You should add "oil free vegan chili" to your keywords.  That is a MAJOR bonus for WFPB folks.

This is so delicious and makes so much! Entire family and friends who are meat eaters love this too!

Thank you so much for sharing this amazing vegan chili recipe! I can't wait to give it a try. It looks so flavorful and hearty, perfect for a cozy rainy day meal. I love that it's easy to make and only requires a few simple ingredients. I also appreciate that you included some tips and suggestions for how to customize the recipe and serve it with different toppings. This is definitely a recipe that I'll be coming back to again and again. Thank you again for sharing!

Stellar recipe! Added a sweet potato and it was fire! 🔥
Thanks for all your great content Caitlin!

I love a lot of Caitlin’s recipes more than this one, which is the only reason I am giving 4 stars instead of 5. 

Pros: very easy to make, includes pantry staples/findable ingredients, feel-good healthy recipe with lots of protein and benefits, filling, good for leftovers

Cons: maybe I just don’t love chili? The taste is not one that I’ll crave, but as far as chili goes, this one is as good as a lot of others. I might try to sub black beans for one of the others next time because I just like that flavor a smidge more 

I’ll still eat all my leftovers and feel good about the nutritional content!

Top 3 healthy vegetarian chili recipes from across the web

The most viewed healthy vegetarian chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Vegetarian Chili

3 Bean Vegetarian Chili

Easy Vegan Chili Recipe

Top 3 healthy vegetarian chili recipes from across the web

The most viewed healthy vegetarian chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Vegetarian Chili

3 Bean Vegetarian Chili

Easy Vegan Chili Recipe

The most viewed healthy vegetarian chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine