Instant Pot® Vegan Chili recipe

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Ingredients

1 large onion, diced
1 red bell pepper, diced
1 ½ cups water
4 tablespoons miso powder
4 tablespoons chili powder
2 tablespoons coconut milk powder
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon oregano
4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning)
2 (16 ounce) cans 3-bean mix, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can chopped green chilies
4 cloves garlic, minced

Nutrition Info

327 calories
carbohydrate: 53.4 g
cholesterol: : -
fat: 6.7 g
fiber: 14.8 g
protein: 15.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1668.4 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.

  2. Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.

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

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

Recipe Yield

8 servings

Recipe Note

This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions.

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