Richly flavorful vegetarian chili, cooked in the Instant Pot for just 8 minutes!
From here on out, this is the only vegetarian chili recipe you need - it's easy, healthy and packed with rich, satisfying flavor.
I love vegetarian chili, but it can't be bland and boring. That's why I love this chili! This Instant Pot chili uses just a few simple, pantry ingredients to layer in lots of flavor. And don't skimp on the toppings! Toppings are what transform a bowl of chili from good to soooooo good.
You know the drill - grated cheese, sour cream, avocado, green onions, cilantro and crunchy crumbled tortilla chips are a must.
This is kid-friendly chili, which means it's not spicy. Adults (and kids who love some heat) can spice up their individual bowls with chopped jalapeno peppers, hot sauce or salsa.
How to Add Flavor to Vegetarian Chili
Eat Chili the Next Day: Not an ingredient, but a strategy that always adds more flavor to chili. Instant Pot vegetarian chili is perfect for meal prep. Make this chili when you have time and plan to serve it for dinner a day or two later.
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” right 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 of home chefs and a 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 a rich flavor that vegetarian chili often lacks.
Dark Beer: This is optional, but adds another layer of flavor. I don't always add beer because I'm not a beer drinker and I have to buy it especially for chili....but it's a great addition if you have it. Just substitute 1 cup dark beer for 1 cup of the water/broth.
Masa Harina: Completely optional, and mostly used to thicken chili, but it also imparts an earthy corn flavor that add another subtle layer of flavor.
How to Make Easy Instant Pot Chili
- Saute onion and garlic
- Add spices and seasonings
- Add beans, bell peppers and tomatoes
- Add water/broth and cocoa powder
- Cook on high pressure for 8 minutes
- Add frozen corn, masa harina (optional) and toppings
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.
Hope you enjoy this easy, healthy and filling vegetarian dinner!
More Vegetarian Instant Pot Dinners
- Instant Pot Quinoa Soup with Corn and Potatoes
- Instant Pot Turmeric Coconut Rice
- Instant Pot White Bean, Cabbage and Tomato Soup
- Instant Pot Artichoke Spinach Dip Pasta