Instant Pot® Protein-Packed Vegetarian Chili recipe

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Ingredients

2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 cloves garlic, minced
1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons chili powder

Nutrition Info

225.4 calories
carbohydrate: 26 g
cholesterol: 0.3 mg
fat: 6.1 g
fiber: 8.5 g
protein: 19.1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 743.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This faux chili made in an Instant Pot® might even fool the most discerning of palates!

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