Instant Pot Veggie Chili
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The snow may be melting, but that doesn’t mean that chili season has to be over. This Instant Pot Veggie Chili is super flavourful, and super easy. It only takes about a half hour to prep and cook, so it makes for a quick weeknight meal. The leftovers (if you have any) are great for lunches throughout the week, and it also freezes well!
I have found myself gravitating more towards vegetarian soups and stews lately, so this chili is filled with lots of veggies, beans, and lentils. You could, of course, cook and add ground beef or turkey, but I think it is perfect as is.
I am trying out a new style for ingredient photos, let me know in the comments what you think!
Saute the Veggies
Turn the Instant Pot to Saute, and add the olive oil. Add the onions and garlic to the pot and saute for one minute. Next, add the celery and the reg and green bell peppers. Cook another two minutes until the onions are translucent, and the veggies are starting to soften. Add the spices to the pot, and then deglaze with the vegetable broth. Scrape off any bits that are stuck to the bottom of the pot, and turn off the Saute function.
Cook the Chili
Add the lentils to the pot and stir everything together well. Dump the fire roasted tomatoes and crushed tomatoes on top, but do not stir them in.
Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 10 minutes.
Finish the Chili
When the time is up, carefully do a quick release. Once the steam is fully vented, remove the lid and stir the chili base. Turn on the Saute function, and add the beans. Cook while stirring for two minutes until the beans are heated through and the chili has thickened slightly.
Top the Instant Pot Veggie Chili with your favourite toppings. I chose cilantro, avocado, and a few tortilla chips. Finish with a squeeze of lime.
Enjoy!
Looking for more recipes like this? Check out my Instant Pot Chana Dal.
Instant Pot Veggie Chili
Equipment
- Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 stalks celery diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tbsp chili powder
- 1 tsp chipotle chili powder (optional)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 1 cup green or brown lentils uncooked
- 1 15oz can fire roasted tomatoes
- 1 28oz can crushed tomatoes
- 1 can red kidney beans drained and rinsed
- 1 can black beans drained and rinsed
Toppings (Optional)
- cilantro
- sliced avocado
- lime wedges
- tortilla chips
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