Are you ready to elevate your weeknight dinners with a hearty, flavorful dish that’s not only delicious but also incredibly easy to make? Look no further than this Instant Pot Vegan Chili! Packed with protein-rich beans, vibrant vegetables, and a blend of spices that will tantalize your taste buds, this recipe is a game changer for both seasoned vegans and curious omnivores alike. In just 40 minutes, you can whip up a comforting bowl of chili that serves six, making it perfect for family meals or meal prep for the week ahead. Get ready to impress your friends and family with a dish that’s bursting with flavor and nutrition—let's dive into the recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups vegetable broth
Instructions
- Prepare all ingredients by draining and rinsing beans, chopping bell pepper, onion, and mincing garlic.
- Set Instant Pot to "Sauté" mode and add a small amount of oil. Sauté chopped onions and bell peppers until they become soft and slightly translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Incorporate chili powder and cumin, stirring to coat vegetables and release their aromatic flavors.
- Add drained black beans, pinto beans, corn, and diced tomatoes to the Instant Pot.
- Pour vegetable broth into the pot, stirring all ingredients to combine thoroughly.
- Close the Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode on high pressure for 15 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully perform quick release for remaining pressure.
- Open lid, stir chili, and adjust seasoning with salt and pepper to taste.
- Serve hot, optionally garnishing with fresh cilantro, diced avocado, or vegan sour cream.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse your beans in advance. You can even store them in the fridge until you’re ready to cook.
- Customize Your Spice Level: If you like it spicy, feel free to add chopped jalapeños or a pinch of cayenne pepper along with the chili powder.
- Make it Creamy: For a creamier texture, consider adding a splash of coconut milk or a dollop of vegan sour cream just before serving.
- Use Fresh Herbs: Fresh cilantro or parsley can brighten up the dish. Add them as a garnish for an extra pop of flavor.
- Leftovers are Gold: This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Serve with Toppings: Enhance your chili experience by serving it with toppings like diced avocado, tortilla chips, or fresh lime wedges.
- Experiment with Ingredients: Feel free to add other veggies like zucchini or carrots, or even swap out the beans for your favorites. The possibilities are endless!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
