Can I add ground meat or plant based meat to this chili?

Yes, you can saute ground meat or plant based meat in the first step with the onion and garlic. Just make sure that it doesn't stick to the bottom of the pot or it might cause a burn notice.

Can I use regular diced tomatoes instead of fire roasted?

Fire roasted tomatoes add more flavor than regular canned tomatoes but some brands of fire roasted tomatoes can be quite spicy and contain other spicy ingredients like green chiles. If you want to avoid (or control) spiciness, then use regular diced tomatoes.

Can I make this chili ahead of time?

Yes, and in fact I recommend you do! This chili tastes better the next day and even the day after that. It will keep well for up to 5 days in the refrigerator.

Why are the black beans added after the chili has cooked?

Black beans have a softer texture than kidney beans and tend to fall apart if cooked in a pressure cooker for 15 minutes. For this reason, I add the black beans after the chili has cooked.

Why is the soy sauce and Worcestershire sauce added after the chili has cooked?

A pressure cooker can dull flavor sometimes, so I wait and add the soy sauce and Worcestershire sauce until after the chili has cooked.

It depends on how spicy the chili powder and canned fire roasted tomatoes are. When I make it, the heat is what I would call medium. If you like really spicy chili, then add diced Jalapeno or hot sauce to your bowl.

u003cstrongu003eKidney beans vs Pinto Beansu003c/strongu003e

A pinto bean is a small speckled bean that has a light pinkish-brown color when cooked. Pinto beans are commonly used to make refried beans, burritos and chili. Kidney beans are larger beans with a firmer texture and dark red exterior. Kidney beans hold their shape when cooked, making it a good choice for chili that is pressure cooked or simmered for hours.

Can I add grains to this chili for more texture?

Yes, you can add 1/4 cup of uncooked quinoa, farro or barley to the chili. It will add more texture and make the chili thicker.

Instant Pot Vegetarian Chili

Name: Instant Pot Vegetarian Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons oil; 1 red or yellow onion, diced; 4 cloves garlic, thinly sliced; 2 bell peppers (any color), diced or thinly sliced; 2 14.5-oz cans diced fire roasted tomatoes; 2 15-oz cans kidney beans, drained; 1 cup water; 1 tablespoon plus 1 teaspoon chili powder; 1 tablespoon sugar; 2 ¼ teaspoon salt; 1 teaspoon cumin; 2 teaspoons dried oregano; 1 teaspoon cocoa powder; 1/2 teaspoon smoked paprika; 1 15-oz can black beans, drained; 2 cups frozen corn; 1 tablespoon worcestershire sauce; 1 tablespoon soy sauce

Instant Pot Vegetarian Chili

A bowl of vegetarian chili with black beans and pinto beans and melted cheese.

Print Recipe

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This is Instant Pot vegetarian chili with big, rich flavor! It's easy, healthy, satisfying and versatile - it's the only vegetarian chili recipe you need.

Serve this chili with lots of toppings - avocado, sour cream, grated cheese, green onions, cilantro, crumbled tortilla chips, etc..

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minute cooking time + 10 minute natural release

This recipe was updated on Dec. 4, 2023

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup and Chili
Method: Instant Pot
Cuisine: Tex-Mex
Diet: Vegetarian

Ingredients

Units Scale

2 tablespoons oil
1 red or yellow onion, diced
4 cloves garlic, thinly sliced
2 bell peppers (any color), diced or thinly sliced
2 14.5-oz cans diced fire roasted tomatoes
2 15-oz cans kidney beans, drained
1 cup water
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon sugar
2 1/4 teaspoon salt
1 teaspoon cumin
2 teaspoons dried oregano
1 teaspoon cocoa powder
1/2 teaspoon smoked paprika
1 15-oz can black beans, drained
2 cups frozen corn
1 tablespoon worcestershire sauce
1 tablespoon soy sauce

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Instructions

Press the saute button on the Instant Pot and warm the oil.
Saute the onion and garlic for 3 minutes, stirring frequently.
Add the next 11 ingredients: bell peppers, tomatoes, kidney beans, water, chili powder, sugar, salt, cumin, oregano, cocoa powder and smoked paprika.
Mix really well to evenly distribute the spices.
Seal the lid and cook for 15 minutes on high pressure.
When the cooking time is complete, let the pressure release naturally (for at least 10 minutes).
Stir in the black beans, frozen corn, Worcestershire sauce and soy sauce.
Serve with lots of toppings: sour cream, grated cheese, green onions, cilantro, crumbled tortillas chips, avocado, etc..

Notes

Fire roasted canned tomatoes have more flavor than regular canned tomatoes and are the first choice for this recipe. However, some brands can be quite spicy. If you want to avoid (or control) the heat then use regular diced tomatoes.

If you'd like more texture in the chili, you can add 1/4 cup of dried quinoa, barley or farro. You can also saute plant based meat with the onion and garlic before adding the rest of the ingredients.

The black beans are added after cooking the chili because they have a soft texture that tends to fall apart in the pressure cooker.

This chili can be kept in the refrigerator for up to 5 days. The flavor is even better the day after you make it and the day after that! Leftover chili also freezes well for up to 3 months. To defrost, leave the frozen chili in the refrigerator overnight.

This recipe was tested in a 6-quart Instant Pot.

Find it online: https://www.kitchenskip.com/instant-pot-vegetarian-chili-easy-healthy-vegan/