Easy Instant Pot Vegetarian Chili
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: serves 4-6 1x
- Category: Main
- 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
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!
Find it online: https://dontwastethecrumbs.com/instant-pot-vegetarian-chili/
