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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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5 from 4 votes

Instant Pot 3 Bean Vegetarian Chili

Bold and hearty, this chili is perfect for a game day party or weeknight dinner.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: instant pot chili, vegetarian chili
Servings: 6 servings
Calories: 283kcal

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.

Notes

 

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

Calories: 283kcal | Carbohydrates: 54g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Sodium: 2393mg | Potassium: 1266mg | Fiber: 17g | Sugar: 14g | Vitamin A: 2793IU | Vitamin C: 33mg | Calcium: 142mg | Iron: 6mg