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    Make It Skinny Please » Recipes » Instant Pot » Instant Pot Vegetarian Chili (stove top option)

    Published: Jan 19, 2022 · Modified: Jan 18, 2022 by Toni Dash · 10 Comments

    Instant Pot Vegetarian Chili (stove top option)

    Weight Watchers Points0
    Calories: 136kcal
    Carbs: 29g
    Protein: 8g
    Fats: 1g
    Jump to Recipe

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    instant pot vegetarian chili with text overlay

    Whether you are looking for a great Meatless Monday main dish recipe or just a healthy Instant Pot recipe, this Instant Pot Vegetarian Chili fills the bill. A spin on white chili, this easy chili recipe is fast and delicious.

    instant pot vegetarian chili with text overlay
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    instant pot vegetarian chili with text overlay

    Using an Instant Pot is an easy way to make chili. Not only is it faster but the flavors blend together perfectly. This delicious chili is full of healthy ingredients that are easy to find at the store. The cooking time is fast but also you don't need to stir or pay attention.

    If you don't love spicy food don't worry, this Instant Pot veggie chili is 'just right'. You can add some more spicy flavor if desired but it's not overly hot to start with.

    You'll love this light Instant Pot vegan chili, it's hearty and satisfying. Try our Instant Pot White Bean Turkey Chili and Turkey Pumpkin Chili recipes too.

    Jump to:
    • Why you'll love this recipe!
    • What makes this skinny?
    • Recipe Ingredients Notes
    • How to Make Instant Pot Vegetarian Chili - Step-by-Step
    • Stovetop Instructions
    • Topping Ideas
    • Variations
    • How to Store + Reheat
    • How to Freeze
    • More recipes you'll love!
    • Recipe

    Why you'll love this recipe!

    • It's hearty, filling and satisfying without being laden with loads of calories
    • Wholesome ingredients
    • Tastes even better the next day
    • No sauté cycle

    What makes this skinny?

    • Using plant protein in the form of beans cuts animal fat calories found in most traditional chili recipes.
    • No oil or sautéing.
    • A healthy portion of vegetables in every serving.

    Recipe Ingredients Notes

    instant pot vegetarian chili labelled ingredients

    Jalapeno pepper. Jalapeno peppers can vary in heat considerably. To reduce the spiciness remove the seeds before chopping.

    Onion. We used yellow onion but white onion can also be used.

    Corn. Frozen corn or drained canned corn can be used.

    White Beans. The recipe calls for Cannellini Beans but Navy Beans or Great Northern Beans can be used. You'll need 2 15-ounce cans, drained and rinsed.

    Mild Green Chilies. Used diced canned green chilies. Unless you are sure you love lots of spicy heat don't use hot green chilies.

    Bell peppers. Because this is a white chili version we used yellow bell pepper but any color can be used.

    Vegetable stock. Use low sodium vegetable broth or vegetable stock. You'll season to taste when the vegetarian chili recipe is done.

    How to Make Instant Pot Vegetarian Chili - Step-by-Step

    STEP 1. Combine

    Add all the ingredients to the instant pot except for the cilantro: onion, yellow pepper, jalapeno pepper, corn, diced green chilies, garlic, white beans, cumin, chili powder, oregano and vegetable broth (photo 1).

    instant pot vegetarian chili recipe steps

    Secure the lid and turn the pressure release valve to Sealing. Select High Pressure (Manual) for 5 minutes. When cooking completes allow a 5 minute Natural Pressure Release followed by a Manual Release (quick release) for any remaining pressure (photo 2).

    STEP 2. Serve

    Serve in a bowl garnish with cilantro. Toppings can also be added if desired.

    instant pot vegetarian chili with Instant Pot

    Stovetop Instructions

    1.     Add all the ingredients to a large stock pot except for the cilantro.
    2.     Bring to a boil, once boiling reduce heat, and simmer for 25 minutes.
    3.     After 25 minutes season to taste.
    4.     Serve in a bowl garnish with cilantro.

    Topping Ideas

    The best part of chili can be adding your favorite toppings! Here are some of ours:

    • Non-fat plain Greek yogurt (we love Chobani brand). If you love sour cream on your chili this is a perfect calorie friendly substitute. Also did you know dairy products are the only thing that will take the spicy heat out of a dish? Though this Instant Pot chili isn't smoldering it's another reason to love this on top.
    • Crushed tortilla chips or corn chips
    • Reduced fat cheddar cheese
    • Torn cilantro
    • Sliced jalapeno peppers or pickled jalapenos

    Variations

    Use different beans. The beans suggested in this recipe are in keeping with a white chili. Any types of beans can be used. Try black beans, pinto beans, red kidney beans or other favorite beans. If using canned beans drain and rinse them. If you want to substitute home cooked beans you'll need 3 cups.

    Use different bell peppers. To make a more colorful chili consider using green pepper, red bell pepper, orange bell pepper or a mixture.

    Chicken broth or stock. If you don't care about keeping the vegetarian chili you can substitute chicken broth or stock. Choose a fat free or low sodium version.

    Tomato sauce or tomato paste. If you love a tomato based chili add a can of diced tomatoes or stir in some tomato paste for extra flavor.

    Like it spicy or with smoky flavor? Add some chipotle peppers (chilies) and or adobo sauce.

    instant pot vegetarian chili in bowl

    How to Store + Reheat

    Store leftovers in a sealed glass jar or airtight container in the refrigerator for up to 5 days. Reheat in bowls in the microwave or on the stove top in a saucepan.

    How to Freeze

    This chili freezes well and has great flavor when reheated. Allow to fully cool and store in a freezer safe container for up to 3 months. I love using this freezer block maker to freeze the soup in bags. It's a mold that forms in the bag and after it's frozen you have easily stackable bags of soup!

    Thaw in the refrigerator overnight before reheating.

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    Recipe

    instant pot vegetarian chili two bowls

    Instant Pot Vegetarian Chili

    Weight Watchers Points0
    Click to track Weight Watchers Points
    Easy Instant Pot Vegetarian Chili is a meat free spin on white chili. Fully of classic chili flavors lighted up. Stove top method included.
    5 from 55 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    estimated time to come to pressure: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 7 1-cup servings (total yield: 7 cups)
    Calories: 136kcal
    Author: Toni Dash
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    Equipment

    6-quart Instant Pot

    Ingredients

    • 1 large yellow onion chopped
    • 1 yellow pepper seeded and chopped
    • 1 jalapeno seeded and finely chopped
    • 1 cup corn frozen or canned and drained
    • 2 cloves garlic diced
    • 2 15-ounce cans cannellini beans drained and rinsed
    • 1 4.5-ounce can diced mild green chilies
    • 1 teaspoon cumin
    • 2 teaspoons chili powder
    • 1 teaspoon oregano
    • 2 cups low sodium vegetable broth
    • Salt and pepper to taste
    • ¼ cup chopped cilantro

    Instructions

    Instant Pot instructions

    • Add all the ingredients to the instant pot except for the cilantro.
    • Secure the lid and place the pressure release valve in the SEALING position. Select MANUAL HIGH PRESSURE and set the timer for 5 minutes.
    • When the cooking cycle is complete allow a 5 minute NATURAL RELEASE. Follow with a MANUAL RELEASE of any remaining pressure.

    Stove top instructions

    • Add all the ingredients to a large stock pot except for the cilantro.
    • Bring to a boil, then reduce heat, and simmer for 25 minutes.

    Serving (both methods)

    • Serve in a bowl garnish with cilantro and any desired toppings.

    Notes

    How to Store
    Store sealed in a jar or airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.
    How to Freeze
    Allow to cool fully. Store in a freezer safe container for up to 3 months. Thaw in the refrigerator before reheating. 

    Nutrition

    Calories: 136kcal | Carbohydrates: 29g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 147mg | Fiber: 8g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 3mg
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 55 votes (46 ratings without comment)

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      Recipe Rating




    1. Swati says

      September 22, 2022 at 6:19 pm

      5 stars
      This was delicious! Light, but filling & just the right amount of heat. My chili came out with a light brown broth, however the photos on the site show a white broth. I followed the recipe exactly, what could account for the difference? Thank you!!

      Reply
      • Toni Dash says

        September 22, 2022 at 6:29 pm

        Hi Swathi! So glad you enjoyed it. I think what you are seeing has to do with the lighting when the photos were taken. I remember this to have a fleshy colored broth which sounds like yours.

        Reply
    2. Andrea Thueson says

      January 20, 2022 at 10:54 am

      5 stars
      This chili was such a great meal. It was hearty and delicious and super filling.

      Reply
    3. Kristyn says

      January 19, 2022 at 10:29 am

      5 stars
      The beans make it nice & hearty & there is so much flavor!! Not missing the meat at all!

      Reply
    4. Taylor says

      January 19, 2022 at 7:47 am

      5 stars
      This was SO easy and SO delicious! The beans make it super hearty and the flavor from the spices, jalapeno and green chiles is amazing. Definitely making again!

      Reply
    5. Shadi says

      January 19, 2022 at 7:00 am

      5 stars
      This was amazing and such a treat! Thank you!

      Reply
    6. Heidy says

      January 19, 2022 at 6:44 am

      5 stars
      This Instant Pot Vegetarian Chili was off the chain good! I loved all the flavors and can't wait to make it again.

      Reply
    7. Sharon says

      January 19, 2022 at 6:42 am

      5 stars
      I made this for dinner tonight. It was delicious! I love that it’s lighter than regular beef chili.

      Reply
    8. Marisa Franca says

      January 19, 2022 at 6:31 am

      5 stars
      This vegetarian chili was so good. I made it yesterday and I'm going to be enjoying it over the next few days. I'm so glad that I found this recipe. I'm trying to cut out some meat but I hate cutting out the taste. The flavor is excellent. I love the spices in it. Great recipe.

      Reply
    9. Dannii says

      January 19, 2022 at 6:18 am

      5 stars
      What a hearty and delicious chilli. Total comfort food.

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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