Instant Pot Vegetarian Chili Recipe
Instant Pot Vegetarian Chili Recipe is packed with amazing flavor and ready in just 10 minutes. This is the perfect meal to get dinner on the table fast!
Servings: 6
Ingredients
- 1 can kidney beans 15 oz
- 1 can black beans 15 oz
- 1 can great northern white beans 15 oz
- 1 zucchini peeled and chopped
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can diced tomatoes 14.5 oz
- 1 can tomato paste 12 oz
- 1 can green chilies 4 oz
- 2 teaspoon minced garlic
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cups water
Instructions
- Add everything in Instant pot. Stir to combine all the ingredients.
- Add the lid and set the valve to sealing.
- Cook on high pressure for 10 minutes.
- After the cook time, do a quick release to remove the pressure by moving the valve on the lid from the sealing to the venting position.
- Remove the lid, stir and serve topped with your favorite chili toppings and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Any of your favorite canned beans would work great in this recipe.
Nutrition
Calories: 191kcal | Carbohydrates: 38g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 910mg | Potassium: 1023mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1674IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 5mg
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