Show Me the Yummy

People Also Viewed

Instant Pot Vegetarian Chili Recipe

by
352 Comments
4.95 from 192 votes
This post may contain affiliate links. Read our disclosure policy.

This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving. 

Instant pot vegetarian chili in a bowl with avocado and jalapeño slices above

This Instant Pot Vegetarian Chili Recipe is one of our most popular recipes (originally posted January 8, 2018), so I’ve updated it to include a how-to video! Enjoy!

If you love this meatless wonder, you’ll also love: breakfast burrito bowls, quinoa fried rice, instant pot lentil sloppy joes.

It’s Meatless Monday, wahoo!

And today, I have for you, Instant Pot Vegetarian Chili.

For those of you that have an Instant Pot, this is a SUUUPER easy, super healthy, super delicious vegan recipe that I just KNOW you’re gonna love.

For those of you that DON’T have an Instant Pot:

  1. What are you waiting for?! It’s time to hop on the Instant Pot train! 😉
  2. This could easily be adapted for the stovetop or crockpot, I’ll list my suggestions in the recipe box below 🙂 <3

For those of you that have no idea what an Instant Pot is . . .

What is an instant pot?

An Instant Pot, is basically a slow cooker, but instead of cooking things slowly, it cooks them really really fast.

Make sense?

So. Now that we’re all on the same page.

Who’s ready for some easy, healthy and delicious, vegan, Meatless Monday action?!

Bowl of vegetarian chili heldTrevor and I are not vegan . . . or even vegetarian . . .

BUT.

We do try to eat meatless at least once a week.

Why?

Because it’s good for us, it’s good for the environment, and um, it tastes really really good! 🙂

I know a lot of people struggle with finding meatless recipes that are:

  1. Quick and easy to make
  2. Filling enough
  3. Interesting and delicious

Luckily, this instant pot vegetarian chili TOTALLY fits the bill. 🙂

What’s in vegan chili?

  • Green peppers
  • Onion
  • Jalapeno
  • Garlic
  • Chili powder
  • Smoked paprika
  • Cumin
  • Salt
  • Veggie broth
  • Tomato sauce
  • Quinoa
  • Black beans
  • Kidney beans
  • Corn

How to make the best instant pot veggie chili:

  1. Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into your Instant Pot.
  2. Cook on HIGH pressure for 8 minutes.
  3. Stir in black beans, kidney beans, and corn.

Serve with all your fave chili toppings!

Topping suggestions for instant pot vegetarian chili:

  • Avocado
  • Cilantro
  • Green onions
  • Lime juice
  • Vegan sour cream or plain yogurt
  • Cheese
  • Tortilla chips
  • And more!

I mean.

You guys.

Come OOOOOOON, how can something THAT easy be SO healthy?!

And delicious.

But trust me.

It is. 🙂

So.

Bowl of vegetarian chili side viewWho’s ready for a big bowl of instant pot vegetarian chili?!

– Jennifer

Do you want more Instant Pot Recipes? Vegan Recipes? Show Me the Yummy!

This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving. showmetheyummy.com #instantpot #vegan #healthy

Instant Pot Vegetarian Chili

4.95 from 192 votes
This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 people
Print Pin Rate Recipe

Equipment for this recipe

Instant Pot Buy Now →
See all equipment See all equipment
(equipment shown are affiliate links)

Ingredients

US Customary - Metric
  • 2 green bell peppers diced
  • ½ yellow onion diced
  • ½ jalapeno minced, seeded for less spice, although level varies from pepper to pepper
  • 4 cloves  garlic minced or pressed
  • 1 tablespoon chili powder
  • ½ tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 2 ½ cups vegetable broth
  • 1 (8 oz) can tomato sauce
  • ½ cup  quinoa
  • 1 (15 oz) can black beans drained and rinsed
  • 1 (15 oz) can kidney beans drained and rinsed
  • 1 (15 oz) can corn drained and rinsed
  • avocado, cilantro, green onions, lime juice, vegan sour cream, cheese, tortilla chips optional for serving

Recipe Video

Instructions

  • Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot. 
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  • Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
  • The Instant Pot will beep when it's finished. 
  • Flip the valve to "venting" for a quick release. 
  • Turn Instant Pot off and stir in beans and corn. 
  • Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken. 
  • Taste and re-season if necessary and serve! 
  • Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
Rate This Recipe Pin Recipe
STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:6 Months
Reheat:Microwave or stovetop until warm.
*Storage times may vary based on temperature and conditions

Notes

*It takes time for the Instant Pot to come to pressure, THEN the timer will start counting down from 8 minutes. 
***Note: below directions have not been tested, but are my general ideas of what I think will work. 
Stovetop Directions: Place everything (minus corn and beans) into a large stockpot. Bring to a boil, cover, and boil for 10-ish minutes, or until quinoa is cooked. Stir occasional to prevent sticking. Stir in corn and beans, then serve!
Slow Cooker Directions: Place everything (minus corn and beans) into slow cooker, cover, and cook on LOW for 8 hours or HIGH for 4 hours. Stir in corn and beans, then serve! 

People Also Viewed

Soups & Stews
Instant Pot
Instant Pot
Instant Pot
Instant Pot
Instant Pot

Nutrition Information

Nutrition Facts
Instant Pot Vegetarian Chili
Amount Per Serving (0.75 cup)
Calories 268 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1044mg45%
Potassium 791mg23%
Carbohydrates 50g17%
Fiber 12g50%
Sugar 5g6%
Protein 14g28%
Vitamin A 1050IU21%
Vitamin C 31.2mg38%
Calcium 52mg5%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: healthy, instant pot, vegetarian
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Main
Cuisine: American

Reader Interactions

Subscribe

Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook

    Leave a Comment/Rating

    Rate this Recipe




  1. Amy

    Richmond, Virginia

    5 stars I’ve been making this every fall for YEARS. It’s easy to substitute whatever different ingredients you have on hand, and the quinoa in the chili is such a good way to add texture & nutrients. Some common variations I like are adding frozen soy crumbles, jalapeños IN the chili in addition to toppings, and adding nutritional yeast. Hard to beat a delicious, hearty one-pot dish!
    Reply

  2. kamoon

    Beacon, New York

    5 stars Made this with a few substitutions and it was amazing! My new go-to chili recipe. I love that you offered options for cooking too. So yummy (and friends are asking for the recipe, so I’m forwarding it) Thanks!
    Reply

  5. Derek

    United States

    5 stars Been making this for years. Everytime I think I’m going to try something different, I always end up back here. Great work on the recipes. Also, if you want some extra spice, toss in 2-3 chipotles on adobo and drained fire roasted diced tomatoes for more umami.
    Reply

  6. Arlene

    San Juan Capistrano, California

    5 stars This makes us very satisfying dinner! I like it with a scoop of sour cream on top! So delicious!!!
    Reply

  11. Rachel

    Berkeley, California

    5 stars Delicious chili! This was a very quick and easy dinner. Even my meat-eating boyfriend really liked it! We will definitely make it again.
    Reply

  16. Julie

    United States

    5 stars This is my go-to recipe for chili – everyone loves it! I make it as written with a little extra tomato sauce (just to finish the can) and it is perfect every time. Thank you!
    Reply

  24. Dawn

    Marina, California

    5 stars LOVE LOVE LOVE this chili! I use frozen roasted tomatoes from my garden instead of tomato sauce
    Reply

  25. Jill

    Airdrie, Alberta

    5 stars This recipe is bullet proof and delicious. Have made it several times, always results in a tasty, hearty meal.
    Reply

  28. Warren

    Terre Haute, Indiana

    5 stars Listen to me. I’m not a vegetarian. Not even close. I’ve made this recipe I don’t know how many times and I don’t get tired of it. I also use it as a dip with tortilla chips. And, I’ll make shredded chicken in the IP and put add it to make it ven denser. Best chili recipe in my book.
    Reply

  30. Anonymous

    Clovis, California

    5 stars Do you choose pressure cook button or Bean/Chili button? I can set 8min, high pressure on both. Or does it not matter? Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      I’m guessing it doesn’t matter as long as it’s the correct pressure for the correct amount of time, but I’ve never tried the preset buttons like bean/chili.

  32. Tom

    Minneapolis, Minnesota

    5 stars We just served it to a family gathering of 20 and everyone enjoyed it. We added plant based beef which made it even better.
    Reply

    • Jennifer @ Show Me the Yummy

      You could cook it in the instant pot on the saute setting. Remove it, scrape up any brown bits from the bottom to avoid a BURN notice, then follow the recipe as directed. Stir cooked “meat” in at the end.

  34. Lauren

    Chantilly, Virginia

    5 stars Excellent! Doubles nicely. Had non-vegans try it and love it, “It’s so good! Can you believe it’s vegan?!” 😂 Thanks so much for sharing this recipe! I had to make it again a week later because I never got more than a spoonful the first time— my double batch was gone too fast! 😋 That smoked paprika really helps give a nice flavor. So yummy!
    Reply

  35. Lulu

    Grosse Pointe, Michigan

    5 stars Absolutely love this recipe. Made it for a party for our vegetarian/vegan guests and it was a huge hit with everyone. I added a quarter of a butternut squash, diced, and added 2 minutes to the cook time.
    Reply

  42. Warren

    Terre Haute, Indiana

    5 stars Amazing. I don’t know how many times I’ve made this recipe. It stands well strictly vegetarian. However, change it up with chicken broth and add grilled chicken and you have a completely different chili. Love this.
    Reply

    • Jennifer @ Show Me the Yummy

      I saw a recipe that says to cook lentils in an IP at HIGH pressure for 8 minutes, then allow the pot to naturally release for 15 minutes before manually releasing the remaining pressure.

  47. Mj

    United States

    5 stars I’ve tried many instapot vegan chili recipes and they were not great because but they were too tomatoey. This is the first recipe that doesn’t use diced tomatoes, carrots and sweet potatoes. I loved the simplicity of this recipe and the flavor came through very well. And with the addition of quinoa you would swear it’s a meat chili.
    Reply

  51. Erica

    Daly City, California

    5 stars So easy and so delicious! Truly a dump and cook dish. Only work was chopping the onions and peppers since I used frozen minced garlic. Next time I might cheat with prechopped onions and peppers. (I’m lazy) Served with corn bread muffins. Will make again!
    Reply

  53. Sarah

    Chicago, Illinois

    5 stars Yum city! This chili is so easy to make – and SO tasty. I think it is even better the second day. Fantastic recipe – thank you!
    Reply

  54. Tammy

    United States

    5 stars This veggie chili recipe was so easy and delicious, especially topped with avacado, shredded cheese, cilantro and lime. I also added some plant-based meat for added texture and flavor. So good!
    Reply

  55. Dave

    Heber, Utah

    5 stars Very Easy, I made this for a Vegetarian friend of mine that was very sceptical of it. They thought it was amazing. Just the right ammount of heat for them and tasty. Thank you.
    Reply

  56. Candyce

    Oregon City, Oregon

    5 stars My go-to vegan chili recipe! Been making it for years now. My husband loves it so much, he will eat the leftovers cold. I made it for a potluck at work once and it was a huge hit! I love topping it with green onions, vegan sour cream, vegan cheese, avocado, a lime wedge, and a side of tortilla chips for scooping or crunching on top.
    Reply

  57. Tony

    Raleigh, North Carolina

    5 stars This is my go-to weekend chili recipe. Been using it for the past few years and we’re never disappointed!
    Reply

  60. Dina

    Birmingham, Michigan

    5 stars Great recipe. Made as is except I substituted 1 cup of water for broth, because I am very sensitive to salt and only added 1 tsp of salt. It came out great, no one noticed or complained that there was no meat. I’m planning on making a double batch for the freezer. Thank you.
    Reply

  64. Jonas

    Everett, Washington

    5 stars Great recipe, the only addition I did was more jalapeño peppers for more heat. Flavors were great, will definitely do it again and I didn’t miss the meat 🤗
    Reply

  65. Zoe

    Littleton, Colorado

    5 stars This is one of my go-to’s for weekly meal planning! So easy and delicious! Never skip the lime juice–it’s quintessential. I also like to add sweet-potato tortilla chips.
    Reply

  71. Cheryl

    Truro, Nova Scotia

    5 stars Excellent. A person that thought child had to have meat (diehard meat person) loved this and didn’t realize there was no meat in the bowl
    Reply

  72. Neela

    Oshawa, Ontario

    4 stars A great recipe! My only issue was that because the quinoa kept sticking to the bottom of the instant pot, the burn sign kept coming on and I had to switch to low pressure and still the quinoa wasn’t fluffy as it should be. Any idea why it was sticking? Or alternate solutions? Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Neela! I’m so glad you enjoyed the recipe! I’ve never had a problem with the quinoa sticking to the bottom… maybe next time try sprinkling the quinoa on top and don’t mix it in before cooking… that might help it from sinking and sticking to the bottom.

  74. Danielle

    Minneapolis, Minnesota

    5 stars This is a win! I make it often in the IP and also in the crockpot. The seasoning as written is just right. It’s great with the quinoa though I put a sprinkle of bacon on it for the meat eaters. I’ve also salvaged an overcooked leftover brisket by chopping it up and stirring it into this.
    Reply

  77. Beth

    Bristol, Vermont

    5 stars I love this recipe for chili! It’s got such a good flavor. My only change to the recipe is that I only cook it for five minutes in the Instant Pot, rather than eight.
    Reply

  78. Cindy

    Cheney, Washington

    5 stars Super easy and yummy recipe that everyone enjoyed. I will definitely make it again. Thank you for sharing,
    Reply

  83. Lorna

    Garner, North Carolina

    5 stars This is always a winner for vegetarians and meat eater. My hubby is a meat and potatoes kind of guy and he loves this chili. It’s the only vegetarian dish he likes
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Brittany! The quinoa actually soaks up some of the liquid as it cooks for that thick chili texture so I don’t recommend leaving it out. If you have a slow cooker, check out my crockpot vegetarian chili instead. That one is made without quinoa!

  87. Bridget

    Baldwinsville, New York

    5 stars My husband has recently been told to follow a Mediterranean diet. He’s been a meat lover his whole life, but loves this chili!! He requested that I make a double batch the next time I make it!
    Reply

  89. Chris

    Dyersburg, Tennessee

    5 stars I doubled the recut& it came out great! This is a keeper of a recipe. I tripled the chili powder & added extra cumin, too. I also added an unmeasured amount of cilantro at the end while the IP was on Keep warm. Perfect!
    Reply

  91. Amy

    United States

    5 stars Do you used dry or cooked quinoa? I made it using dry quinoa but it was more soup like than yours in the video, and the quinoa wasn’t as fluffy in texture. Even with the more soupy consistency, it was delicious. The flavor was wonderful. I will definitely make this again.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Amy! I always use dry quinoa to soak up some of the moisture. Did you drain your beans and corn before putting them into the soup? Did you use tomato juice instead of sauce by chance? I’m curious as to why yours was more soupy! That’s interesting. It definitely thickens as it sits as well. Glad you loved the flavor though!

    • Jesse

      Longmont, Colorado

      I had the same question but assumed dry quinoa based on the instructions and video. Mine also came out more like soup than chili, however, even with dry quinoa. I accidentally added the beans and corn before pressure cooking and wonder if that could have made a difference? I was thinking of trying the recipe again with less broth, and possibly with more beans and some fresh greens added.

    • Jennifer @ Show Me the Yummy

      Hi Jesse! Yep, it’s dry quinoa. Maybe the brand of quinoa matters? More beans and greens sound great!

  92. Sara

    United States

    5 stars Amazing. The flavors come together really nicely (and I’m not one for strong flavors or spices, but this works). This will be one of our vegan staples. Very healthy, tasty, & filling.
    Reply

    • Sara

      United States

      I should add, I did the slow cooker option and put it on low for a while…6-7 hours? The liquid was starting to evaporate towards the end, so I took it down to warm so it wouldn’t get too thick/dry. Came out perfect!

    • Jennifer @ Show Me the Yummy

      Hi David! Recipe says: 1 (15 oz) can black beans drained and rinsed and 1 (15 oz) can kidney beans drained and rinsed 🙂

  96. Kim

    Pitt Meadows, British Columbia

    5 stars I sub a 28 can of plum tomatoes + 1.5 cups of stock for the tomato sauce & 2.5 cups of stock. YUMMY!
    Reply

  100. Sam

    Pueblo, Colorado

    5 stars A staple in our kitchen! My husband and I make this nearly every week in the colder months, and it’s quick to make on the stovetop! We add in some Morningstar Veggie Crumbles to make it even heartier, and always make a double portion so we can have leftovers!
    Reply

  101. Yolanda

    Tacoma, Washington

    5 stars The recipe looks good! Have you tried this with dry beans instead of canned? If so, what modifications would you recommend?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Yolanda! I don’t recommend cooking the dry beans directly in the soup along with the other ingredients because they won’t cook fully. If you’re going to use dry beans you’ll want to prep them first. Feel free to also check out this post on cooking dry beans in your instant pot. If you do that, you can just cook them then add the other ingredients into the pot directly after the beans are prepped. Hope that helps 🙂

  111. Fran

    Brooklyn, New York

    5 stars Trying to move to a couple of meatless days a week. Chili seemed like a good option to add to the rotation. Needed something quick today and came across this recipe. Not usually a quinoa fan and the addition of the beans after the Insta pot made me think this was not going to have blended flavors. Wrong! Texture and taste were very good. Not soupy. Some grated cheese, a little guacamole and tortilla chips to scoop. Thank you.
    Reply

  127. Cheri

    Dallas, Texas

    5 stars This was fabulous. Even my carnivore husband loved it. Now, that’s a 5 star recommendation! I added extra veggies….whatever I had in the fridge. And, I didn’t have quinoa so I used rice. It was great. Thanks!!
    Reply

  131. Danielle

    Vancouver, British Columbia

    5 stars This has become a firehall staple. Im always asked to make this for my crew with a side of homemade GF cornbread. Honestly, once a month I get asked to make this. Its cheap and filling, thats why the boys love it so much.
    Reply

  134. Tommy

    Tampa, Florida

    5 stars So we decided to go vegan and this was our first meal. Absolutely delicious! Thanks for sharing
    Reply

  137. Anonymous

    Grand Rapids, Michigan

    5 stars I never have all the right ingredients. I only had 1 yellow bell pepper, I added a can of chopped green chiles as I don’t do Jalapenos. Quinoa was red variety. Can’t eat corn so omitted. Black beans were fresh and soaked. Kept to all the other ingredients, liquids and seasonings. Turned out great. Thanks for the recipe.
    Reply

  140. Victoria

    Dallas, Texas

    5 stars So flavorful, healthy, and filling! My non-vegetarian husband said “I can’t believe it doesn’t have any meat. It’s so good!” I added chopped tomato and substituted the tomato sauce for pasta sauce (basically the same thing) and didn’t have any green pepper or paprika, but it turned out great! My favorite was the sour cream with cilantro from my garden on the top. Wish I had some avocado. Awesome meal for food prep.
    Reply

  146. Michelle

    Boulder, Colorado

    5 stars This is one of my favorite go to recipes for my Instapot. I made it for friends and they love it just as much as I do. Thanks so much!
    Reply

  150. Danielle

    Fort McMurray, Alberta

    5 stars A-m-a-z-i-n-g Ive made this 4 times, and 3 of them for my crew at the firehall! Who would’ve believed that a vegetarian chili would be a hit with a group of firefighters?! I also make a batch of cornbread on the side with this.
    Reply

  152. Jessica

    Burnaby, British Columbia

    5 stars I am a terrible chef and my family and friends make fun of me for it. But WOW do they ever love when I make this chili!! It’s foolproof and a crowd favourite!! My husband asks for me to make this chili all the time. Thank you for this incredible recipe and giving me the confidence to get groovin in the kitchen!
    Reply

    • Jennifer @ Show Me the Yummy

      Aww that makes me so happy! Thanks Jessica! 🙂 SO glad you’re getting some confidence in the kitchen!

  154. Richelle

    Cheshire, Connecticut

    I made the Instant Pot recipe. Very quick and tasty. A little too salty. Next time I will use reduced sodium broth or less salt.
    Reply

  155. Michelle

    Norristown, Pennsylvania

    5 stars I made this without the jalepeno or bell peppers. It was too liquidy for my liking, so I added more quinoa. I topped it with cheddar cheese and used tortilla chip scoopers for dipping. It is super tasty! My boyfriend (who hates chili) enjoyed it and ate a full bowl by himself. Next time, I’m going to try less broth. Is there a way to make this with rice instead of quinoa?
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Michelle! Look on the quinoa and rice packages… if they require the same amount of liquid/cook time, feel free to use rice!

  156. Joanna

    Tampa, Florida

    5 stars So good! Even my super picky husband who hardly ever strays from beef chili liked it! We will make this again for sure!!
    Reply

  157. ali

    San Diego, California

    If I dont have vegetable broth, can i use just water (or Chicken broth if I don’t need to keep this vegetarian? I just didn’t have any meat on hand).
    Reply

    • Kemmer

      Salt Lake City, Utah

      5 stars This Recipe is literally the perfect Comfort Food Vegan or not ❤️ We’ve done it with and without meat, Chicken Broth also works wonderfully if not doing Vegan. We make it on a weekly basis!!

  160. Hiedi

    Everett, Washington

    Awesome! I even accidentally put the corn and black beans in with the rest of the ingredients, instead of at the end, and it still turned out great! Just the right amount of “heat”, and the flavors melded together beautifully!
    Reply

  165. Becca

    Downingtown, Pennsylvania

    5 stars I’ve made many vegetarian chili recipes and this is by far my favorite! I subbed lentils for the quinoa since I didn’t have any on hand. Tomato sauce adds sweetness and helps bind the ingredients.
    Reply

  166. Cassie

    United States

    5 stars This is my absolute favorite chili recipe! I’ve made it 5 times now. My fiancé (a meat eater) also enjoys this. We actually just brought our instant pot on our anniversary weekend to the Olympic Peninsula and made this chili in our hotel room. (maybe the weirdest thing I have ever said). So easy and a phenomenal dinner. Thank you for making a great recipe that is easy to bring on the road to have a home cooked meal!
    Reply

  168. Donna

    Albany, Oregon

    5 stars After reading about a million chili recipes, this was the first one I tried in my Mini (3qt) Instant Pot. I really appreciate that the beans and corn are added after the pressure cooking, so that it fits in the smaller pot. I made a few variations: I can’t handle hot chilis, so I ditched the jalapeños, reduced the chili powder to 1/2 tsp, and added 1/2 tsp of black pepper. (I really like what the smoked paprika did for the flavor.) I substituted red bell peppers for the green, and added two cups of diced mushrooms since they needed to be used. I also sautéed the veggies in the pot before adding the other ingredients. I cut the salt to 1 tsp and used low sodium beans and broth. So you might not recognize the result, but I found it to be delicious, especially when served with some tortilla chips, grated cheddar, and NF Greek yogurt. 🙂 Thanks for sharing!
    Reply

  170. Tracy

    Providence, Rhode Island

    5 stars My favorite chili. Today I decided to add a half cup lentils, an extra cup broth, half a head of cauliflower, and a diced sweet potato to it for more veggies. It was amazing!
    Reply

    • Jennifer @ Show Me the Yummy

      Did it feed more or less for you? Serving size is always relative. How many adults? How many men? How many light eaters? Are you serving with anything else, etc. It’s always a best guesstimate based on my household 🙂

  172. Patricia

    Altamont, New York

    5 stars Thanks so much for this quick, delicious recipe! First time I made it, I needed a warm, filling lunch meal fast, for a group of people who’d been working out in the cold. Found your recipe, put it together, and it was a hit. Made some cornbread & brought some shredded cheese. Everyone was “as happy as a seagull with a french fry!” Should’ve posted then, but I’ve made it many times since, and we love it. Wanted to be sure to let you know. Having it for dinner tonight! Today I threw in some sliced mushrooms & some leftover veggies & rice. We’re trying to get back to more plant based meals. My instant pot makes it easier. Your recipe is perfect, adaptable, and just delicious. Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      Hahah I love that phrase. 🙂 So happy you loved this!! Can’t go wrong with cheese and a side of cornbread 🙂

  173. Katelyn

    United States

    5 stars Thank you for the beginner details for the instant pot!!! I just got one and am a dummy with it!!! So it really helped!
    Reply

  174. av

    Pawtucket, Rhode Island

    5 stars I make this chili on my lunch break and then have it for a side for dinner or the next day. I love it. I add whatever veggies are in my fridge (carrots, celery, etc), a lot more garlic, and also I use 2 cans of diced fire roasted tomatoes with green chilis instead of tomato sauce. I use the Sautee function of the instant pot to throw all the veggies into for about 2 minutes before I add in the tomato sauce too – I don’t know if that makes a difference or not but I like how my whole house smells like chili on a winter day! Thanks for the share this has become one of my permanent rotations
    Reply

  175. Rhona

    Woodland Hills, California

    If I leave out the quinoa will that affect the amount of broth? Don’t want the chili to be too soupy if the broth was intended for the quinoa. Thank you!
    Reply

  176. Sheila

    Ashburn, Virginia

    What can’t I put the beans in crock pot in beginning? I would think it would help to get the flavor through them better.
    Reply

    • Jennifer @ Show Me the Yummy

      Did you mean instant pot? If so, the beans get SUPER soft and kind of mushy if you put these in in the beginning.

  178. Joel

    Ottawa, Ontario

    5 stars Wow!! Thank you for sharing Jennifer, that looks delicious. Not much of a cook, but I am definitely going to try this, haha.
    Reply

  179. Danielle

    Garwood, New Jersey

    5 stars This was DELICIOUS! I used a can of fire roasted tomatoes instead of the tomato sauce because I had that on hand, and I didn’t use the jalapeno because I was making this for my toddler and didn’t want it too spicy. It was one of the best meals I had made in the instant pot. Will definitely be making this again.
    Reply

  180. Taylor

    Denver, Colorado

    5 stars I live with three other people and one of them is a picky eater and another is vegetarian so I was really only expecting to please the vegetarian and then the third roommate who will eat just about anything but lo and behold the picky eater loved it too! So much so that when I said I was making it again today he was ecstatic. It’s a great recipe and it feeds a lot of people so it’s perfect for guests or when my roommates are especially hungry. It works really well in the instant pot with the delay timer too so I can make it in the morning and then they can finish it up in the evening while I’m at work. Thanks for such a great recipe and my current go to chili!
    Reply

    • Jennifer @ Show Me the Yummy

      You might need to. I’m not sure since I haven’t tested it. I’d check at the listed time. You can always add more time after 🙂

    • Jennifer @ Show Me the Yummy

      “Turn Instant Pot off and stir in beans and corn. Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken.” <-- They heat up during this step. 🙂 Hope that helps!

  185. Neetu

    Thank you for this recipe, I am a vegetarian and always looking for options for quick , easy and high protein recipes. This is perfect 🙂 Can we use frozen corn for this recipe?
    Reply

  186. IPnewbie

    Thank you for this recipe! It had such good flavor without being too spicy for the kiddo. And since the beans and corn aren’t added until the end, I didn’t need to adjust the quantity of ingredients for my Ultra Mini. I sauteed the onion for a bit, then added the garlic and spices before dumping in everything else. The bell pepper ended up being a bit too soft for my taste, so I’m wondering if next time I should wait to add it with the beans and corn. If I do that, should I reduce the pressure cooking time?
    Reply

    • Jennifer @ Show Me the Yummy

      You’re so welcome! So glad it was a hit! Keep the cook time the same, but yes, just try adding the bell pepper in with the beans and corn 🙂 I’d dice them up preeeeeetty small though since they won’t really get any cook time other than sitting in the hot chili. You could also briefly saute them on the stove separately before stirring them into the chili to get them cooked just the way you like! Hope that helps!

  187. Jean

    5 stars I made this for dinner tonight and boy, was it good. The only thing I changed was I used pureed chipotle chilis in adobo instead of a jalapeño. I served it with lime wedges, avocado and plain yogurt. The heat and texture were perfect – definitely a keeper!
    Reply

  188. sherry

    This looks amazing…I would like to make a double batch for 16. Can you tell me how much longer I should cook this. Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks! I’d start with the timing that’s listed 🙂 You can always add more time, if necessary, after you’d released the pressure. Because you’re doubling it, it’ll take longer to come to pressure initially. I am a little worried that doubling the recipe will fill up the Instant Pot too much, but I’d love to hear how it turns out! If it IS too full, you can always make this in the crockpot 🙂

  189. Sophie

    Great recipe and turned out wonderful. I added a cup of reconstituted TVP along with the beans and corn to give it a little more texture. Easy and flavorful recipe. Thanks!
    Reply

  190. Christine

    5 stars THIS IS AMAZING! We are new to vegetarian lifestyle and this was a breath of fresh air….everything for the past few weeks is bland bland bland and this was POW! We all did our own toppings and additions as your recommended, so for me, it was a splash of lime, mexican cheese and a bit of sour cream and I broke up corn chips…….I was in heaven. Seriously ridiculous! I need more of your insta pot vegetarian recipes!
    Reply

  192. Chantal

    5 stars Hi, I ended up making this and loved it! And so did my 9-year-old stepson, surprisingly! (He doesn’t like much variety.) I don’t have an Instant Pot so I ended up putting it in the crockpot on High for about 2 hours and then added the beans and corn and it was perfect. Little avocado and lime, sprinkle a little cheese on top if you want, and there you go! Thank you for this recipe! Will definitely be making it again.
    Reply

    • Jennifer @ Show Me the Yummy

      Yay!!! So glad to hear it works in the crockpot and I’m SO happy your 9 year old enjoyed it too! 🙂

  193. Trevor

    4 stars I was skeptical about using an lo line recipe but this seemed simple enough that it couldn’t go wrong. I had doubts about the quinoa, especially, but was pleasantly surprised by this simple, tasty recipe. It won’t knock your socks off, but it’s so easy and does taste good. My recommendation is to eat this over a baked potato or with some good homemade cornbread. The low calorie content is a plus too.
    Reply

  194. Lindsay

    This vegetarian chili looks so cozy for this cold weather! I’m getting all warm just thinking about eating this! hehe
    Reply
Start Timer
-
+
x
Timer will not sound if device is asleep
Alarm Sound Disabled - Click to Re-Enable