This post has been sponsored by BUSH’S® Chili Beans. All thoughts and opinions are my own. Thank you so much for supporting the brands that make Food with Feeling possible!
Effortless & Delicious: The Ultimate Instant Pot Vegetarian Chili Recipe
For anyone who knows me, my profound love for a hearty pot of vegetarian chili is no secret. We already have popular recipes on the blog, from a Fully Loaded Vegan Chili that’s packed with flavor to a comforting slow cooker vegetarian chili recipe that simmers to perfection. But it was high time we introduced a quick and convenient version for the modern kitchen: an Instant Pot vegetarian chili recipe that delivers on taste without the wait.
This time, I’m excited to share a truly game-changing ingredient that elevates this chili to new heights: BUSH’S® Chili Beans. Seriously, these beans are a revelation! Their inherent flavor profile adds an incredible depth and richness to the chili, making them an indispensable staple in my kitchen for all future chili endeavors. Beyond their exceptional taste, BUSH’S Chili Beans are a fantastic choice for a plant-based diet, being gluten-free, dairy-free, and fully vegetarian, while also providing a robust 6g of plant-based protein per serving. This makes them a smart, delicious, and healthy foundation for any chili.
Smart Shopping for Your Vegetarian Chili Staples
In today’s busy world, simplifying grocery shopping has become essential. I’ve found the Safeway app to be an invaluable tool for this. It not only streamlines the shopping process but also helps me stay on top of the latest deals and discounts. What I particularly appreciate is how the app customizes deals based on my regular purchases, like these fantastic BUSH’S Chili Beans. This personalized approach to savings makes it easier to keep my pantry stocked with healthy, plant-based ingredients without breaking the bank. Utilizing such convenient services ensures that preparing wholesome and flavorful meals, like this Instant Pot Vegetarian Chili, is always within reach.
The Magic of Instant Pot Chili: Speed, Flavor, Simplicity
Now, let’s dive into the star of the show: the Instant Pot Vegetarian Chili recipe! One of the primary reasons my Instant Pot has become an indispensable kitchen appliance is its ability to transform complex recipes into simple, one-pot wonders. This chili recipe perfectly embodies that convenience. All the ingredients come together right in the pot, requiring minimal prep work and producing a deliciously rich and satisfying meal in a fraction of the time it would take on the stovetop or in a slow cooker. It’s the ideal solution for busy weeknights when you crave a homemade meal but are short on time.
Key Ingredients for a Flavorful Vegetarian Chili
This Instant Pot Vegetarian Chili calls for simple, wholesome ingredients that pack a punch. Here’s a closer look at what you’ll need to create this incredibly flavorful dish:
- BUSH’S Chili Beans: The heart of this recipe. These pre-seasoned beans (I recommend the Pinto Beans in Mild Chili Sauce) infuse the chili with a robust, authentic flavor that would typically require hours to develop. They are truly the secret weapon for this quick Instant Pot version.
- Aromatics (Bell Pepper, Onion, Garlic): The foundation of any great chili. Sautéing these until fragrant creates a deep, aromatic base that layers flavor throughout the dish.
- Essential Spices: A carefully selected blend of chili powder, oregano, black pepper, and a hint of cayenne pepper provides the classic chili warmth and kick. These spices are crucial for building that familiar, comforting chili profile.
- Tomato Power (Diced Tomatoes & Sauce): A combination of diced tomatoes and tomato sauce provides the rich, tangy body of the chili, contributing to its hearty texture and vibrant color.
- Vegetable Broth: This liquid gold ties all the flavors together, ensuring a well-hydrated and perfectly seasoned chili.
- Cocoa Powder (A Secret Weapon!): Trust me on this one! Just a tablespoon of unsweetened baking cocoa powder adds an unexpected depth and richness, balancing the acidity of the tomatoes and enhancing the savory notes without making the chili taste like chocolate. It’s a subtle but significant flavor booster.
- Corn (Optional, but Highly Recommended): A cup of frozen corn stirred in at the end adds a touch of sweetness, a pleasant textural contrast, and a pop of color to the chili. It’s a simple addition that makes a big difference.
Cooking Your Instant Pot Vegetarian Chili: A Step-by-Step Guide
Making this Instant Pot Vegetarian Chili couldn’t be simpler, proving that incredible flavor doesn’t have to mean hours in the kitchen. The entire process unfolds seamlessly within your Instant Pot, from sautéing to pressure cooking, making cleanup a breeze. Here’s how you’ll bring this comforting meal to life:
- **Sauté the Aromatics:** Begin by setting your Instant Pot to the “Sauté” function. Once hot, add a touch of olive oil, then introduce your chopped onion and bell pepper. Cook these vibrant vegetables for about 5 minutes, stirring occasionally until they soften and begin to release their sweet aromas.
- **Infuse with Garlic:** Next, add the pressed or finely minced garlic to the pot. Continue to sauté for an additional 2 minutes, stirring frequently. Be mindful not to burn the garlic, as this can impart a bitter taste to your chili. The goal is a fragrant, golden hue.
- **Combine All Ingredients:** With your aromatic base established, it’s time to build the chili. Stir in the remaining ingredients: vegetable broth, tomato sauce, diced tomatoes, both cans of BUSH’S Chili Beans (undrained for maximum flavor!), baking cocoa, black pepper, chili powder, oregano, and cayenne pepper. Give everything a good stir to ensure all the spices are well distributed.
- **Pressure Cook to Perfection:** Secure the lid on your Instant Pot, making sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 8 minutes on HIGH pressure. The Instant Pot will take a few minutes to come to pressure before the cooking countdown begins.
- **Release and Finish:** Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the venting knob to the “Venting” position. Once the float valve drops, you can safely remove the lid. Stir in the corn (if using). If you’re using frozen corn, simply place the lid back on the Instant Pot for a couple of minutes to allow the residual heat to warm it through.
- **Serve and Savor:** Ladle your piping hot Instant Pot Vegetarian Chili into bowls. Now comes the fun part: adding your favorite toppings! From sour cream (or a dairy-free alternative) and fresh cilantro to shredded cheese, avocado, or a dollop of hot sauce, customize each bowl to your liking. Serve immediately and enjoy the rich, hearty flavors.
That’s it! In under 30 minutes, you’ll have a super easy, incredibly flavorful, and absolutely delicious vegetarian chili ready to enjoy. It’s perfect for a quick family dinner or a comforting meal on a chilly evening.
Meal Prep Made Easy: Your Go-To Vegetarian Chili
One of the best qualities of this Instant Pot Vegetarian Chili is how wonderfully it lends itself to meal prepping. Not only does it taste incredible fresh, but it also makes for some of the BEST leftovers. The flavors deepen and meld even further overnight, creating an even more satisfying experience the next day. This makes it an ideal dish to cook in a larger batch at the beginning of the week, providing several quick, nutritious, and delicious meals when you need them most.
Storage and Freezing Tips:
- Refrigeration: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for packing lunches or reheating for a quick dinner.
- Freezing: This chili freezes exceptionally well, making it perfect for stocking your freezer with ready-made meals. Once cooled completely, divide the chili into individual portions in freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave until heated through. Having a few portions in the freezer is a lifesaver for those days when cooking feels like a chore!
This recipe provides a substantial yield, so don’t hesitate to make a big batch. You’ll thank yourself later when you have a delicious, homemade vegetarian meal waiting for you.
That’s all for today! I hope you’re as excited about this Instant Pot Vegetarian Chili as I am. A big thank you once again to BUSH’S Chili Beans for sponsoring this post and making this flavorful recipe possible.
As always, if you whip up this incredible chili, please don’t forget to snap a photo and tag me on Instagram @foodwithfeeling! I absolutely love seeing your culinary creations from the blog. Happy cooking!
Instant Pot Vegetarian Chili
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped into small pieces
- 4 cloves of garlic, pressed (or finely minced)
- 3 cups of vegetable broth
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of diced tomatoes
- 2 16 ounce cans of BUSH’S Chili Beans in Mild Chili Sauce, I used the Pinto Beans version*
- 1 tablespoon baking cocoa
- ½ teaspoon of black pepper
- 1 teaspoon of chili powder
- ½ teaspoon of oregano
- ⅛ teaspoon of cayenne pepper
- 1 cup of corn, optional- I usually use frozen
Instructions
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Turn your pressure cooker saute feature on and add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
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Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
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Mix in the remaining ingredients (minus the corn) and put on the lid.
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Seal the pressure cooker and set to cook on HIGH pressure for 8 minutes.
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Once done, quick release the pressure and stir in the corn. If the corn was frozen, place the lid back on the instantpot and let sit for a couple minutes to warm the corn.
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Serve with your favorite toppings and ENJOY!!