Instant Pot Vegetarian Chili

Why this?
This Instant Pot Vegetarian Chili is a hearty, comforting meal perfect for any dinner occasion. It's packed with vegetables and beans, making it rich in fiber and protein while being entirely plant-based. The use of an Instant Pot ensures that all flavors meld beautifully in a fraction of the time it would take on the stove, making it a convenient option for a quick yet satisfying dinner.

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, diced
1 zucchini, diced
1 cup frozen corn
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups vegetable broth
1/4 cup chopped fresh cilantro (for garnish)

Preparation Steps:

  • Turn on the Instant Pot and select the 'Sauté' function. Add olive oil, onion, and garlic, and sauté for about 3 minutes until the onions are translucent.
  • Add bell pepper, carrots, zucchini, and corn to the pot and sauté for another 5 minutes.
  • Stir in black beans, kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper.
  • Pour in the vegetable broth and stir well to combine all the ingredients.
  • Close the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 10 minutes on high pressure.
  • Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  • Open the lid carefully, stir the chili, and adjust seasonings if necessary.
  • Serve hot, garnished with chopped cilantro.

Cooking Time: 25 minutes

Diet Types: Vegetarian

Serving Size: 1 bowl

Servings: 6

Nutritional Facts Per Serving:

Calories: 290 kcal
Total Fats: 3 g
Sodium: 780 mg
Dietary Fiber: 12 g
Total Sugars: 8 g
Proteins: 14 g
Calcium: 77 mg
Iron: 3.8 mg

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