The Best Instant Pot Vegetarian Chili Recipe| Bless this Mess
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Healthy and flavorful Instant Pot Vegetarian Chili recipe made with a mix of dried beans, vegetables, spices, and a secret ingredient. A healthy, one-pot meatless meal your whole family will love. Made in partnership with Hurst Beans.
PRINTABLE RECIPE:
Instant Pot Vegetarian Chili Recipe
Yield: Serves 8-10
Ingredients
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup celery, diced (about 2 ribs)
1 bag Hurst Slow Cooker Dried Chili Bean Mix (15.5 ounces)
5 cups vegetable broth
2 tablespoons minced garlic, about 6 cloves
1 cup green salsa
2 cans petite diced tomatoes (14.5 ounce)
1 and 1/2 cups pumpkin puree
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
Additional salt, pepper, and cumin to taste
Instructions:
1. Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.
2 .Stir in the dry beans and the vegetable broth.
3. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
4. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
5. Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.
6. Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.
7. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
8. Adjust salt, pepper, and cumin to taste and serve hot.
Notes
You have a lot of flexibility here. Feel free to use chicken stock if you’re not concerned about it being vegetarian. You can use fire-roasted tomatoes if you like, and you can use 2 small cans of diced green chilis in place of the salsa.You can make this in the slow cooker by sauteing the veggies in a pan, then adding the beans and cooked veggies into the slow cooker. Cover and cook on high for 4-6 hours. Add the rest of the ingredients and cook for another hour. Adjust seasoning to taste and enjoy.If the chili tastes a little too acidic in the end, feel free to add 1 tablespoon of white sugar. Tomatoes vary a lot and if it’s too acidic my kids don’t like it.
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My mission is simple, Bless This Mess is here to help parents answer the question, “what’s for dinner?” with wholesome, balanced meals that the entire family will love, all while teaching the tricks and tips parents need to get in and out of the kitchen and back to their wonderfully messy lives. I have strong emphasis in wholesome from-scratch recipes, meal/food prep and planning, and simple living.
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