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instant-pot-vegan-chili-recipe

Instant Pot Vegan Chili Recipe

A hearty and delicious vegan chili made easy in the Instant Pot.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 medium Red bell pepper, diced
  • 1 medium Green bell pepper, diced
  • 1 cup Corn kernels
  • 1 can Black beans, drained and rinsed
  • 1 can Kidney beans, drained and rinsed
  • 1 can Diced tomatoes
  • 2 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 cups Vegetable broth

Instructions 

  1. 1. Set your Instant Pot to sauté mode and add olive oil.
  2. 2. Add diced onion and garlic, sauté until translucent.
  3. 3. Add diced bell peppers and corn, cook for another 2-3 minutes.
  4. 4. Add black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Stir well.
  5. 5. Pour in vegetable broth and stir to combine.
  6. 6. Secure the lid on the Instant Pot and set to high pressure for 10 minutes.
  7. 7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  8. 8. Stir the chili and adjust seasoning if needed. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 4mg

Keywords

Chili, Instant Pot, Vegan
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