Is vegetarian chili healthy?

Absolutely! This meatless chili is packed with vegetables and protein, and it’s super flexible too. This vegetarian. Chili recipe is great to add those one or two carrots or celery ribs or even spinach or kale you have hanging out in the fridge. In the summer, zucchini and green beans would be wonderful, too. I recommend keeping the base of spices and peppers the same, add the sweet potato and then go from there!

How long is vegetarian chili good for?

When you have a lean grocery budget, you learn to judge whether foods are still good with the smell test, rather than a certain number of days. This chili lasted 5-6 days in our refrigerator before I realized that we were “chili’d out” for now and the rest needed to head to the freezer. Store leftovers in an airtight container to preserve freshness.

Can vegetarian chili be frozen?

Yes! As written, this Instant Pot sweet potato chili recipe makes a lot of chili for the four of us. I usually end up freezing a quart or so of chili for later. You can freeze in a jar ( using these tips so your jar doesn’t break !) or in a freezer-safe resealable bag. For more freezer meal ideas, check out my One Hour Freezer Cooking session with Dump Dinners Meal Plan HERE .

Instant Pot Meatless Chili | Easy Vegan Chili Recipe

Instant Pot Vegetarian Chili

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Packed with veggies and protein, this Instant Pot meatless chili has a deep, complex flavor with just enough spice. It’s a warm and cozy hearty bowl of goodness!

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: serves 4-6 1x
Category: Main Meals
Method: Instant pot
Cuisine: American

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

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Instructions

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

Notes

You could easily make this a slow cooker vegetarian chili though if you want! Simply add all of the ingredients to your crockpot and cook on low for 6-8 hours.

As written, this chili produces just enough liquid to keep the beans and sweet potato whole as you stir. Liquid doesn’t evaporate in an Instant Pot, but it does slightly in a slow cooker.

If you go that route, you’ll likely need to add more liquid. I suggest keeping 2 cups of chicken stock on hand, just in case you need to add some as the chili cooks throughout the day.

Nutrition

Serving Size: 1
Calories: 902

Find it online: https://dontwastethecrumbs.com/instant-pot-vegetarian-chili/