You can make this Vegetarian Chili in the Instant Pot

A quick, filling, fiber-rich and plant-based protein-packed meal the whole family will enjoy. Perfect to make when you need dinner fast.

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Vegetarian Chili

This Vegetarian Chili is a quick, filling, fiber-rich and plant-based protein-packed meal the whole family will enjoy.

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Course

Main Dish

Cuisine

Mexican

Prep Time

7 minutes

Cook Time

10 minutes

Servings

US ImperialMetric

Ingredients

• 1 tbsp olive oil
• 1 yellow onion diced
• 1 bell pepper diced
• 1 garlic clove minced
• 2 cups water
• 15 oz black beans canned, rinsed
• 15 oz cannellini beans canned, rinsed
• 15 oz garbanzo beans canned, rinsed
• 6 oz tomato paste
• 14.5 oz canned tomatoes crushed
• 1 tsp ground cumin
• 1/2 tbsp smoked paprika
• 1 tbsp chili powder
• salt
• pepper
• 3/4 cup shredded low-fat mozzarella

Course Main Dish Cuisine Mexican Prep Time 7 minutes Cook Time 10 minutes Servings US ImperialMetric Ingredients 1 tbsp olive oil 1 yellow onion diced 1 bell pepper diced 1 garlic clove minced 2 cups water 15 oz black beans canned, rinsed 15 oz cannellini beans canned, rinsed 15 oz garbanzo beans canned, rinsed 6 oz tomato paste 14.5 oz canned tomatoes crushed 1 tsp ground cumin 1/2 tbsp smoked paprika 1 tbsp chili powder salt pepper 3/4 cup shredded low-fat mozzarella

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Instructions

1. Set the Instant Pot to sauté mode and adjust to MORE (High) heat.
2. Add in the olive oil. Then add onion, pepper, and garlic and sauté for a few minutes until the onion is translucent (stirring now and then).
3. Set Instant Pot to MANUAL (PRESSURE COOK) mode on High for 8 minutes. Add in the water, beans, tomato paste, crushed canned tomatoes, and spices. Give the mixture a good stir (until there are no tomato paste clumps) and then lock in the lid.
4. Set the valve to seal and let cook for 8 minutes.
5. Once done, move valve to vent for a quick steam release. Let the steam release until you see nothing exiting the vent.
6. Turn off the Instant Pot, open it, and taste. Add more spices if needed and divide the chili evenly between 4 bowls.
7. Top with 2 tbsp shredded cheese on each bowl and serve.

Recipe Notes

378 calories per serving

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