vegetarian chili recipe

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 healthy and flavorful Instant Pot Vegetarian Chili recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.

olive oil

onion,

red bell pepper, diced

yellow bell pepper, diced

celery, diced (about 2 ribs)

Hurst Slow Cooker Dried Chili Bean Mix (15.5 ounces)

vegetable broth

garlic,

green salsa

petite diced tomatoes (14.5 ounce)

pumpkin puree

chili powder

cumin

smoked paprika

salt

salt, pepper, and cumin

Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.

Stir in the dry beans and the vegetable broth.

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.

Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.

Adjust salt, pepper, and cumin to taste and serve hot.

This <a style="background-color: transparent;color: #078422" href="https://amzn.to/2QJOtV8" target="_blank" rel="nofollow noopener" data-tasty-links-no-disclosure="">Instant Pot</a> Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It’s so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.

Instant Pot Vegan Chili

1 onion, diced

minced

chipotle pepper

Tbsp chili powder

tsp cumin

tsp smoked paprika

tsp oregano

can of fire roasted tomatoes

can of black beans,

tbsp maple syrup

Salt

Hit the &#8220;Saute&#8221; button on your Instant Pot. When it&#8217;s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.

Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.

Set to cook on manual high pressure for 5 minutes.

When time is up, do a &#8220;quick release&#8221; by turning the release valve to &#8220;venting&#8221; and remove the lid.

Sereve in individual bowls with desired toppings.

Store in the fridge up to 3 days or in the freezer for a month.

Excellent meal! Flavors were well developed and so filling!!

We loved this Chili. So easy to make and super healthy. Loved the Smokey chipotle flavour!

This was wonderful! And you are right, so much better the second day!!

Absolutely love the smell and taste of this simple recipe. I make different chilis all the time-this one is a "make again"!

Me again...twice in one day. I made this today as well. I added some mushrooms and served over spaghetti squash. Sooooo good. Keep them coming!

Just found your site last week and love it! I made this chili and your corn bread tonight and both were excellently! My husband and I have been WFPB for two years and your corn bread is the first real success I’ve had in taste and texture. I also made your cauliflower walnut taco filling for a party and everyone raves about it. Thanks for the great recipes. I’m excited again about cooking.

Nice seasoning. I added frozen corn and leftover brown rice for a touch of sweetness and a bit more body.

Just made this, it’s delicious! 
Thank you!

Patricia

Love this recipe. I’ve added carrots and prefer changing the ratio of black beans to kidney beans. I’ve also found that increasing time helps ensure the carrots are cooked and the chili is the thickness we prefer. Yummy- served with polenta bread!

Everyone loved it, even the one who panicked when I suggested going vegan again in the New Year!

I made this for dinner tonight and loved it! Shane, I'm so glad I saw your beer bread recipe (which I made a few days ago) and started following you.

Hi, Melissa. If you can't find a good one just eliminate this ingredient and use a little extra smoke paprika and a pinch or two of cayenne. Should do just fine. Congrats! Hope you enjoye the recipe. Blessings.

Thank you, Shane ! I made your chili with your cornbread for dinner last night ! Both were AMAZING ! I used twice the chipotles in adobo LOL So delicious ! You were right -- this is THE chili recipe ! &lt;3

Hi, Cheri! I wouldn't say it is "over the top" spicy but it does have a little kick. The best way to cut back on the spice would be to simply leave out the chipotle pepper. That's what gives it the kick. I'm glad you're making it and hope you enjoy it. Good luck!

This is a fabulous recipe! I made it for my dinners this week, and it is filling and satisfying - especially since I haven’t been feeling well this week. I made it on the stovetop. I had a can of fire roasted tomatoes with green chiles which I pureed for about five seconds in my Nutribullet to make more of a “sauce” - I have severe texture issues sometimes and particularly with “mushy” tomatoes. :-) I then added probably a cup or so of water. (I don’t measure much with my cooking!) I used one can each kidney and black beans, then added about 1/4 cup split red lentils I had hanging around in the pantry. No chipotle pepper, but plenty of chili seasoning, some extra cumin, smoked paprika, minced garlic, dash of red pepper flakes and cayenne for a little back heat, and it turned out delicious. I like it spicy! Thank you for your recipes, I’m so glad I found your site! I’ve begun using several of your recipes as jumping off points for my own concoctions. Keep ‘em coming!

Love this! And it’s great when I can find all the ingredients at the store. I used a small chipotle pepper From the can because I was nervous about the level of heat, and ended up with almost no heat. I appreciate that I can put more in next time and I won’t be scared. It’s so delicious!

This has become a go to recipe for our household- both vegetarians and a meat eater. I’ve added carrots and changed the proportion of black beans to kidney ( also used other beans depending what I had available) and an extra 5-8 minutes cooking time. Served with a polenta bread- love this meal! Thanks

Made this for dinner tonight. It was so delicious that I think I have to make it again tomorrow!! Thank you for the great recipes.

Very flavorful and simple to make! Don't even miss the meat. Thanks for the delicious healthy recipe!

Loved this chili! Super easy and delicious! Made it with your cornbread recipe and enjoyed it for a few meals.

I made this chili last night and it was soooooo good! And even better the next day for breakfast. Chipolte peppers and maple syrup in chili? Who knew! 
I've tried some other instapot vegan chili recipes and they were good, but this recipe is my new go to. And you know it's good chili when the meat eaters in the house don't comment about the lack of meat!

Made this chili with the tofu sour cream and avocados as toppings and your vegan cornbread as a side. Everything turned out so good! Looking forward to leftovers for lunch tomorrow!

Praise be the chipotle pepper in adobo, love the heat and flavor this brings to this chili. Easy to throw together this affordable and delicious weeknight meal!

This is my go-to Chili recipe! I love how versatile it is too. The recipe as-written is so tasty, but sometimes I’ll throw in a chopped red bell pepper and celery just for variety. Yummy!

Just made the chili. It is really good! Very easy. Next time I’ll make a double batch. Thank you!

I love this recipe as do my vegetarian sons and non vegetarian husband!
I’m not a big kidney bean fan so I changed the proportions of beans around and have also made with other beans, depending what’s in pantry, I also added sliced carrots for additional sweetness &amp; texture and cut back on Chipotle just for our tastes.
But definitely a go to and comfort recipe! Thank you

https://content.jwplatform.com/videos/z2JZV1d3.mp4

This is actually THE BEST vegetarian chili recipe you&#x27;ll ever make! You won&#x27;t believe there isn&#x27;t any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

The Best Vegetarian Chili Ever

yellow onion, chopped

carrot,

(4 ounce) can mild green chiles

sweet potato, peeled and cut into ½ inch cubes

oregano

garlic powder

paprika

cayenne pepper

black pepper

(28 ounce) can crushed tomatoes (fire-roasted is great)

vegetarian broth (or water)

(15 ounce) can black beans, rinsed and drained

kidney beans, rinsed and drained

sweet corn

To garnish:

Tortilla chips

Lime wedge

Cheese

Avocado

Cilantro

Sour cream/greek yogurt

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.

Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.

Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

A Vegetarian Chili recipe inspired by the Native American legend of the Three Sisters: corn, squash, and beans.

Three Sisters Butternut Squash Chili Recipe

butter ((olive oil

poblano peppers, (seeded and chopped)

garlic, (minced)

butternut

can crushed fire roasted tomatoes

frozen corn, (or fresh)

bay leaf

cilantro

Salt and pepper

Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even 1/2 inch cubes.

Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften.

Add in the cubed  butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.

Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.

Hearty, healthy, and delicious Vegetarian Chili is packed with good-for-you ingredients and so filling you won&#039;t miss the meat! 

Vegetarian Chili

yellow onion, (diced (1 cup))

garlic

red bell pepper, (diced (heaping cup))

ground) oregano

EACH: dried basil, seasoned salt, cayenne pepper, paprika

cracked pepper

white sugar

tomatoes

(14.5 ounces) pinto beans, (drained and rinsed)

(4 ounces) fire-roasted diced green chiles, (optional)

corn

vegetable stock (vegetable broth will work)

lime juice

Toppings: Cheddar cheese, fat-free sour cream, avocado, cilantro, chives, tortilla strips, etc.

Place a large heavy-bottomed pot (or Dutch oven) over medium heat. Pour in the olive oil and wait until shimmering, about 20 seconds. Add in the diced onion and stir for 3-4 minutes. Add in the diced pepper and cook these veggies, stirring occasionally, until they are all very tender, about 6-9 minutes. 

While the veggies are getting soft, mince the garlic and measure out all the spices, combining them into a small bowl: the chili powder, oregano, cumin, dried basil, salt, cayenne pepper, paprika, pepper, and sugar. Stir together and set aside until onion/pepper are tender.

Add in the garlic and all the seasonings. Cook, stirring constantly, until the seasonings and garlic are fragrant, about 45 seconds - 1 minute. Be careful to not burn.

Carefully add in the undrained diced tomatoes (they might sizzle splatter up a bit) and stir. Add in the drained and rinsed black beans, drained and rinsed pinto beans, chiles (if desired), frozen corn, and vegetable stock. Add in the bay leaf.

Stir to combine everything. Reduce the heat as needed to maintain a gentle simmer, and stir occasionally, for 25-30 minutes.

Remove 1 and 1/2 cups of the chili and transfer to a blender. To avoid a mess, remove your blender lid's center insert and hold a kitchen towel firmly over the top. Ensure the lid is securely fashioned and blend while holding the towel. Once smooth, pour this mixture back into your chili. Stir to combine.

Add fresh lime and fresh cilantro as desired. Season to taste (I always add in a little bit more salt &amp; pepper). Garnish individual bowls with everyone&#039;s favorite toppings. For us, sour cream and Cheddar cheese are must-haves!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546565766/tqrgqpc0s6ha6rqy6fnr.mp4

This is our all time favorite vegetarian chili! Hearty, healthy, and delicious vegetarian chili packed with good-for-you ingredients like vegetables, beans, and the perfect seasoning mix. Make this chili once and repurpose it for healthy meals all week long (great meal prep!)

This sweet and savory pumpkin chili is plant based, gluten-free, and made using fresh veggies and fall flavors.

Vegan Pumpkin Chili

olive oil (extra virgin)

onion

bell peppers (diced)

tbsp chili powder

tsp cumin

tsp pumpkin pie spice

oz pumpkin puree (canned)

oz black beans

oz beans

maple syrup

Wash and prep all of the vegetables. Combine the olive oil, peppers, and onion in a large pot over medium heat. Sauté for about 10 minutes, stirring frequently.

Add all remaining ingredients to the pot. Stir well and bring to a boil. Once it has reached a boil, reduce to a simmer, cover, and cook for an additional 20 minutes.

Remove from heat and let cool slightly before serving.

A healthy and flavorful Instant Pot Vegetarian Chili recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.
[adthrive-in-post-video-player video-id="RnLGNAmJ" upload-date="2019-05-08T20:33:16.000Z" name="Instant Pot Vegetarian Chili" description="This instant pot vegetarian, vegan, chili recipe is sooo delicious." player-type="default" override-embed="default"]

Wow! My family just raved about this dinner! Thank you so much for a yummy addition to our dinner rotation!

I found out right after setting the first pressure cooking time that my cans of diced tomatoes were bad.  Fortunately my neglected garden had nearly enough tomatoes to fill the void.  This was absolutely delicious.

This was my 2nd time using an instant pot (first being just corn on the cob)  Your instructions were very simple to follow.  Thank you for the recipe.

I’ve made this vegetarian chili twice now, and it is a huge hit, even with my meat-loving husband and son! They’ve both asked me to make it many more times.

I made this and my kids loved it; I wanted to make it again, but we don’t presently have green salsa or diced green chili’s in our pantry - any other substitutions that might work? Ty!

I have made this chili about a half-dozen times now, and it is really stellar!  I haven't been able to find the Hurst beans, so I use a mixture of whatever I have on hand - usually some black, some pinto, and maybe some small red beans.  Thank you for the great recipe!

So easy, filling and very flavorful!  My son loved it! Thank you!

https://content.jwplatform.com/videos/RnLGNAmJ.mp4

This instant pot vegetarian, vegan, chili recipe is sooo delicious.

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,

carrots,

ancho chili powder*

cayenne pepper (Optional)

sea salt

(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. 

Top 10 vegetarian chili recipe recipes from across the web

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

Top Tags

Instant Pot Vegetarian Chili

Instant Pot Vegetarian Chili

Instant Pot Vegan Chili

The Best Vegetarian Chili Ever

Three Sisters Butternut Squash Chil...

Vegetarian Chili

Vegan Pumpkin Chili

Instant Pot Vegetarian Chili

Easy Vegan Chili Recipe

Easy Buckwheat Chili

Top 10 vegetarian chili recipe recipes from across the web

The most viewed vegetarian chili recipe 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

Instant Pot Vegetarian Chili

Instant Pot Vegan Chili

The Best Vegetarian Chili Ever

Three Sisters Butternut Squash Chil...

Vegetarian Chili

Vegan Pumpkin Chili

Instant Pot Vegetarian Chili

Easy Vegan Chili Recipe

Easy Buckwheat Chili

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