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Home / Comfort Food

Instant Pot 3 Bean Vegetarian Chili

5
/5
40 minutes
8 Comments
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By: The Chunky Chefpublished: 09/15/2019

This post may contain affiliate links. Please read my disclosure policy.

Incredibly flavorful and hearty, this 3 bean chili is made in the Instant Pot and ready in no time!  Vegetarian chili is perfect for game day, tailgating, and weeknight dinners! #chili #vegetarian #instantpot #crockpot #slowcooker #beans #party #gameday

Full of bold, mouthwatering flavors, this vegetarian chili is so easy to make!  Perfect for game day, tailgating, or a great weeknight dinner.  Not feeling the vegetarian vibe?  Feel free to add some additional protein!

On the hunt for other great game day recipes?  Check out my BBQ Beer Lil Smokies, Creamy Bacon Cheese Dip, Crockpot Buffalo Chicken Dip, and Dry-Rubbed Chicken Wings!

Instant pot 3 bean vegetarian chili in bowl

INSTANT POT VEGETARIAN CHILI

The calendar may say it’s nearly Fall, but our Midwestern weather sure doesn’t know it!  But that doesn’t stop me from craving one of my favorite Fall recipes… chili.

I’ve shared several chili recipes here on the website, like this competition winning White Chicken Chili, Turkey Chili, Beef and Poblano, and more… but this is the first vegetarian one.

Even without the meat, this 3 bean chili is incredibly hearty!

Incredibly flavorful and hearty, this 3 bean chili is made in the Instant Pot and ready in no time!  Vegetarian chili is perfect for game day, tailgating, and weeknight dinners! #chili #vegetarian #instantpot #crockpot #slowcooker #beans #party #gameday

HOW TO MAKE VEGETARIAN CHILI

Making a vegetarian chili is really easy, especially in an Instant Pot!

  • Saute pepper and onion.
  • Add all remaining ingredients, pressure cook.
  • Release pressure.
  • Serve!

In case you don’t have an Instant Pot, or would prefer another method, below the recipe I’ve included slow cooker instructions and stovetop instructions.

COOKING TIPS FOR VEGETARIAN CHILI

Even though this recipe is easy, there are still a couple of tips and tricks I can share.

  • Drain the beans.  The liquid that comes in a can of beans is incredibly starchy, and not too appetizing, so I always drain the beans when making chili.
  • Use a quality vegetable stock.  Or broth.  But I usually go with a stock for a more robust flavor.
  • Don’t skimp on the toppings.  A great chili still needs great toppings!  I load mine up with cheese, sour cream, jalapenos, cilantro, red onion and sometimes green onion too.

bowl of 3 bean vegetarian chili with toppings

VARIATIONS OF 3 BEAN CHILI

  • Increase the heat level – instead of a green bell pepper, use a jalapeno or two.  Use the full amount of cayenne pepper, and top with shredded pepperjack cheese!
  • Add additional protein – if you’re not feeling the vegetarian vibe, feel free to use some ground turkey, beef or chicken.
  • Don’t feel limited to ground meats – a quick and easy way to add extra protein is to add some shredded rotisserie chicken to the chili.  Leftover shredded pork is great too!

MAKING 3 BEAN VEGETARIAN CHILI AHEAD OF TIME

Like most other chili recipes, this recipe is great when made ahead of time!  The longer the chili gets to sit and let all the flavors meld, the better it gets.  I would make this 1-3 days ahead, then gently reheat.

This recipe also freezes really well!  Let cool to room temperature, then transfer to gallon sized ziploc bags.  Seal well, then lay flat on a baking sheet and freeze.  Once frozen, remove the baking sheet.  This way, the chili can be stored vertically or horizontally, and will take up less room in the freezer.

Incredibly flavorful and hearty, this 3 bean chili is made in the Instant Pot and ready in no time!  Vegetarian chili is perfect for game day, tailgating, and weeknight dinners! #chili #vegetarian #instantpot #crockpot #slowcooker #beans #party #gameday

STORING VEGETARIAN CHILI

Keep any leftovers in an airtight container, refrigerated, for 3-4 days.

SPECIAL EQUIPMENT USED TO MAKE THIS RECIPE

  • Instant Pot – if you don’t have one, this is a great model!

 

Spoonful of vegetarian chili

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Incredibly flavorful and hearty, this 3 bean chili is made in the Instant Pot and ready in no time!  Vegetarian chili is perfect for game day, tailgating, and weeknight dinners! #chili #vegetarian #instantpot #crockpot #slowcooker #beans #party #gameday

Instant Pot 3 Bean Vegetarian Chili

5 from 5 votes
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 283
Servings: 6 servings
(hover over # to adjust)
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Bold and hearty, this chili is perfect for a game day party or weeknight dinner.

Ingredients

  • 1 tsp canola oil
  • 1 green bell pepper, diced
  • 1 yellow or white onion, diced
  • 15 oz can black beans, drained
  • 15 oz can pinto beans, drained
  • 15 oz can red kidney beans, drained
  • 2 - 3 cups vegetable stock or broth (depending on how thick you want your chili)
  • 6 oz tomato paste
  • 15 oz can tomato sauce
  • 15 oz fire roasted diced tomatoes
  • 1 tsp apple cider vinegar
  • 3 Tbsp chili powder
  • 2 tsp brown sugar
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 - 1/2 tsp cayenne pepper

TOPPINGS

  • shredded cheese
  • diced red onion
  • sliced jalapenos
  • sour cream
  • minced cilantro
  • sliced green onions

Instructions

  • Set Instant Pot to saute and cook pepper and onion with canola oil, stirring often, for 5 minutes.
  • Add all remaining ingredients, stir, cover and seal. Set to high pressure for 12 minutes.
  • Let pressure release naturally for 5 minutes, then slowly release the steam until no more remains and you can remove the lid.
  • Stir, serve hot and top as desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

 

SLOW COOKER INSTRUCTIONS

  1. Saute pepper and onion in canola oil, then transfer to slow cooker.  Add all remaining ingredients, stir well. 
  2. Cover and cook on HIGH for 3 hours, or LOW for 6-7.
  3. Top as desired.
 

STOVE TOP INSTRUCTIONS

  1. Saute pepper and onion in canola oil in a dutch oven or other heavy bottomed pot, over MED heat.  Stir in spices and and cook 30 seconds or so.
  2. Add all remaining ingredients, stir well, then reduce heat and simmer, uncovered, for 30 seconds.
  3. If chili gets too thick, you can add a splash of beef stock.
  4. Top as desired.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Incredibly flavorful and hearty, this 3 bean chili is made in the Instant Pot and ready in no time!  Vegetarian chili is perfect for game day, tailgating, and weeknight dinners! #chili #vegetarian #instantpot #crockpot #slowcooker #beans #party #gameday

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Recipe Rating




  1. Julia says

    Posted on 11/6 at 9:56 am

    I made this chili for a group of friends for a cool evening on my porch and it was a big hit! It has layers of flavor and is a hearty dish even without meat. Looking forward to making again!

    Reply
  2. Michelle Goth says

    Posted on 9/20 at 11:48 am

    I’m trying to reduce our meat intake. Can’t wait to try this vegetarian chili option!

    Reply
  3. Erin | Dinners,Dishes and Dessert says

    Posted on 9/17 at 7:33 pm

    This needs to be added to our weeknight dinner rotation!

    Reply
  4. Allyson says

    Posted on 9/17 at 6:30 pm

    I don’t think I’ve ever seen a chili look so pretty! Looks delicious, too!

    Reply
  5. Jacque Hastert says

    Posted on 9/17 at 1:02 pm

    This is perfect for chili cookoffs that will fit into everyone lifestyle without lacking on flavor. I can’t wait to make this on Sunday for gameday!

    Reply
  6. Chrissie Baker says

    Posted on 9/17 at 12:59 am

    So hearty and healthy, perfect for cooler weather – and proof that great comfort food does NOT need to be loaded with meat!

    Reply
  7. Sara Welch says

    Posted on 9/16 at 5:53 pm

    What a savory recipe; made this for dinner last night and it has become a new family favorite recipe!

    Reply
  8. Demeter says

    Posted on 9/16 at 2:49 pm

    This will be perfect for our next game day party! Nothing says fall and football like chili!

    Reply

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