fbpx Print

Easy Instant Pot Vegetarian Chili

Super easy Instant Pot vegetarian chili has sweet potatoes & is just a bit spicy. Slow cooker option included; serve over quinoa, potatoes or cornbread! : : DontWasteTheCrumbs.com

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 poblano peppers, diced
  • 1 jalapeño, finely diced
  • 3 chipotle peppers, diced (from canned chipotle peppers)
  • 1 lb sweet potato, cut into ½ pieces
  • (2) 15-oz cans diced tomatoes, with juices
  • 4 garlic cloves
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 Tbsp salt
  • 1 tsp cumin
  • 1 tsp cayenne
  • 2 tsp cocoa powder
  • ¼ tsp cinnamon
  • 2 cups black beans, cooked (or one 15oz can)
  • 2 cups pinto beans, cooked (or one 15oz can)
  • 2 cups lentils, cooked
  • Optional Chili Toppings: diced avocado, cilantro, sour cream, shredded cheese, diced tomatoes

Instructions

  1. Place all ingredients, except the beans and lentils and toppings, in the Instant Pot and stir.
  2. Close the Instant Pot, turn the valve to “sealing” and press the “soup” button. Alternatively, cook on high pressure for 30 minutes.
  3. When the timer beeps, let the pressure release naturally.
  4. Add the beans, stir well and replace the lid for 2-3 minutes to warm the beans.
  5. Top with your favorite toppings and enjoy!

Keywords: Instant Pot vegetarian chili