Richly flavorful vegetarian chili, cooked in the Instant Pot for just 8 minutes!
This is the only vegetarian chili recipe you need - it's easy, healthy and satisfying. Instant Pot vegetarian chili cooks quickly but has all the rich flavors of chili that simmers for hours.
This Instant Pot veggie chili combines canned beans and diced tomatoes with bell peppers and corn. Of course there's also onion, garlic, chili powder, cumin and dried oregano.
What sets this vegetarian chili apart are extra ingredients and seasonings that add extra flavor.
Smoked Paprika: A subtle, smoky flavor is essential when there's no meat in the chili. Smoked paprika is usually easy to find in grocery stores. It will say “smoked paprika” on the front label.
Fresh parsley: Dried parsley has very little flavor, but fresh parsley has tons of flavor. I almost always add quickly chopped fresh parsley to soup, stew and chili recipes. Parsley keeps really well in the refrigerator (especially curly parsley) so it's a herb I always keep on hand.
Worcestershire sauce: This oddly flavorful sauce is a secret ingredient and pantry staple. It seems to keep forever without going bad. Worcestershire adds that little extra something called "umami."
Cocoa powder: It's true, a little bit of unsweetened chocolate really does add rich flavor to vegetarian chili. This is also a "secret" ingredient because no one will be able to guess it's in there!
Maple syrup: Just a tablespoon of maple syrup balances the flavor in the chili, mellowing the acidic tomatoes, dried spices and bitter chocolate.
For all types of chili, but especially vegetarian chili, toppings are a must! Toppings add extra flavor to veggie chili that makes it extra good.
- Grated cheese
- Sour cream
- Green onions
- Crumbled tortilla chips
- Hot sauce, sliced jalapeno peppers
Step 1: Saute onion and garlic
Step 2: Add chili powder, cumin, smoked paprika, dried oregano, fresh parsley & salt
Step 3: Add canned beans, canned tomatoes and either fresh or frozen bell pepper
Step 4: Add water/broth, Worcestershire sauce, cocoa powder and maple syrup
Step 5: Cook on high pressure for 8 minutes, with a natural release. Add frozen corn. Serve with toppings like grated cheese, sour cream, avocado and cilantro.
Make it Vegan
This veg chili can easily become vegan chili with one easy substitution - use soy sauce instead of Worcestershire sauce, or use Annie's Vegan Worcestershire.
Don't forget vegan chili toppings like store-bought vegan cheese or 3 Ingredient Vegan Queso.
More Vegetarian Instant Pot Dinners
Instant Pot Vegetarian Chili
Richly flavorful vegetarian chili, cooked in the Instant Pot for just 8 minutes! Serve Instant Pot vegetarian chili with lots of toppings - avocado, sour cream, grated cheese, green onions, cilantro, jalapeno and chips.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 8 minutes cooking time + 20 minute natural release
This recipe was updated on Dec. 6, 2021
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Chili
- Method: Instant Pot
- Cuisine: Tex-Mex
- Diet: Vegetarian
- 2 tablespoons oil (sunflower, canola, avocado or olive oil)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (use less if adding broth instead of water)
- ¼ cup finely chopped fresh parsley
- 2 cans of beans, drained (your choice - kidney, pinto, and/or black)
- 1 15-ounce can diced or crushed tomatoes (regular or fire-roasted)
- 1 cup frozen diced bell pepper or 1 fresh bell pepper, chopped
- 2 ½ cups water or vegetable broth
- 2 tablespoons Worcestershire or soy sauce
- 2 teaspoons unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 2 cups frozen corn
- Press the saute button on the Instant Pot. Add the oil. When the oil is hot, add the onion and garlic. Saute for 3 to 5 minutes, stirring often, to soften and lightly brown the onion. Be careful not to let the onion or garlic burn or stick to the bottom of the pot.
- Add all of the remaining ingredients EXCEPT for the frozen corn: chili powder, cumin, smoked paprika, dried oregano, salt, parsley, beans, tomatoes, bell pepper, water/broth, Worcestershire sauce, cocoa powder and maple syrup. Mix well.
- Secure the lid. Make sure the steam release valve is in the sealed position.
- Press the Manual button and program the Instant Pot to cook on high pressure for 8 minutes.
- When the cooking time is complete, let the pot release pressure naturally (about 20 minutes) before opening the lid.
- Stir in the frozen corn.
- The chili might seem watery at first, but will thicken up as it sits. Add more salt if needed.
- Serve Instant Pot vegetarian chili with your favorite chili toppings, like sour cream, grated cheese, chopped green onion, jalapeno, avocado and chips.
This is kid-friendly chili, which means it's not overly spicy. Adults (and kids who love some heat) can spice up their individual bowls with chopped jalapeno peppers, hot sauce or salsa.
Leftover chili freezes well. Put the chili in a Ziploc freezer bag, removing as much air from the bag as possible. Freeze for up to 3 months. To defrost, put the frozen chili in the refrigerator overnight.
This chili is great for meal prep, because it keeps well in the refrigerator for up to 5 days.
If you've previously cooked a batch of dried beans, you can used homemade cooked beans to replace canned beans in this recipe. 1 ½ cups cooked beans equals one 15-oz can of beans.
Keywords: vegetarian chili, instant pot chili, Instant Pot Vegetarian Chili
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