Directions
This hearty, healthy Instant Pot Vegetarian Chili is a great weeknight dinner, with tons of fiber and protein. Also included are directions for slow cooker and stovetop. I’ve been hit by the Instant Pot craze and it looks as though a lot of you have, too! Last week on my Facebook page, I asked you what types of recipes you’d like to see in the next couple of months. Slow cooker, Instant Pot, soups, salads, meat or meatless…or anything else? At least half of the answers included “Instant Pot”.
I actually received my Instant Pot as a Christmas gift over a year ago and now I’m wondering what took me so long to start using it. Soups cook in a matter of minutes. Pork tenderloin is so tender it practically falls apart as though it’s been cooking in a slow cooker all day long. And this Instant Pot Vegetarian Chili tastes as though it’s been simmering on the stovetop for a couple of hours.
No need to worry if you don’t have an Instant Pot. I also included directions for cooking this chili in the slow cooker and on the stovetop.
Remember that the Instant Pot takes some time to reach the specified pressure. The more ingredients that are in the pot and the colder they are, the longer it will take to pressurize. I included the approximate pressurization time in the total cooking time in the recipe below so that you can plan your dinner prep properly. We typically serve chili with a green salad or healthy slaw to work in some extra veggies. If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Instant Pot Vegetarian Chili Recipe Print Prep time Cook time Total time This hearty, healthy Instant Pot Vegetarian Chili is a great weeknight dinner! Also includes directions for slow cooker and stovetop. 300 calories and 6 Weight Watchers SmartPoints Author: Dara Michalski | Cookin' Canuck Serves: Serves 8 Ingredients 2 tsp olive oil 1 yellow onion, chopped 3 garlic cloves, minced ¼ cup chili powder 2 tsp dried oregano 2 tsp ground cumin 1 tbsp tomato paste 1 ¾ cups low sodium vegetable broth 1 (28 oz.) can crushed tomatoes 1 chipotle pepper, seeded & minced (sold in can) 1 tsp adobo sauce (from chipotle pepper can) 2 (14 oz. each) cans black beans (reduced sodium), drained & rinsed 2 (14 oz. each) cans red kidney beans (reduced sodium), drained & rinsed 1 (14 oz.) can cannellinior great northern beans (reduced sodium), drained & rinsed ¼ tsp salt, or to taste Chopped cilantro or flat-leaf parsley, if desired Instructions For Instant Pot: Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, black beans, red kidney beans, cannellini beans and salt, and stir to combine. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro or parsley. Serve. For the slow cooker: Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute. Transfer the onion mixture to the slow cooker, and stir in the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and the salt. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro or parsley, if desired. Serve. For the stovetop: Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Simmer longer if you would prefer the chili to be thicker. Stir in cilantro or parsley, if desired. Serve. Notes Weight Watchers Points: 6 (SmartPoints), 7 (Points+), 5 (Old Points) Nutrition Information Serving size: 254.4 cal | Calories: 1 cup | Fat: 2.5g | Saturated fat: 0.3g | Carbohydrates: 53.3g | Sugar: 4.6g | Sodium: 678.8mg | Fiber: 16.8g | Protein: 15.6g | Cholesterol: 0mg 3.5.3226 Other vegetarian entrees:
Left to right: Kale, Mushroom & Goat Cheese Quesadillas, Roasted Vegetable Lasagna Rolls, and Vegan Potato Soup with Beans & Kale
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