Name: Instant Pot Meatless Easy Vegan Chili Recipe Food Faith Fitness
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup corn kernels; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon oregano; Salt and pepper to taste; 3 cups vegetable broth; 1 tablespoon olive oil; Optional toppings: avocado, cilantro, lime wedges, vegan sour cream

Instructions

Press the "Sauté" button on your Instant Pot and add the olive oil.
Add the diced onion and bell pepper, cooking until softened, about 4-5 minutes.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano, cooking for another minute until fragrant.
Add the drained and rinsed black beans, kidney beans, pinto beans, diced tomatoes, corn kernels, vegetable broth, salt, and pepper. Stir well to combine.
Secure the lid on the Instant Pot, set the valve to "Sealing," and cook on high pressure for 8 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to "Venting" to release any remaining pressure.
Stir the chili well and adjust the seasoning if needed. Serve hot with your favorite toppings like avocado, cilantro, lime wedges, or vegan sour cream.

Ingredients

Instructions

Nutrition Facts