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Easy Instant Pot Vegetarian Chili

Easy Instant Pot Vegetarian Chili

Recipe Details

Author Bri Beaudoin
Prep Time 15 minutes
Cook Time 45 minutes

Summary

A hearty, smoky vegetarian chili made effortlessly in the Instant Pot with dried beans, veggies, and chipotle in adobo, yielding deep, simmered-all-day flavor in under an hour. Cozy, wholesome, and crowd-pleasing with a touch of sweetness from sweet potato and a bright finish of corn.

Instructions

  1. 1

    Add to the Instant Pot: black beans, pinto beans, onion, sweet potato, red bell pepper, carrot, garlic, chipotle pepper, adobo sauce, tamari, tomato paste, cumin, oregano, coriander, vegetable broth, and fire-roasted diced tomatoes. Stir well to combine.

  2. 2

    Seal the lid and cook on High Pressure for 45 minutes.

  3. 3

    Quick release the pressure (or natural release if preferred).

  4. 4

    Stir in the frozen corn.

  5. 5

    For a thicker chili, blend about 2 cups of the chili until mostly smooth, then return it to the pot and stir to combine.

  6. 6

    Ladle into bowls and serve with desired toppings (optional).

Ingredients

  • 1 cup black beans (dried, rinsed)
  • 3/4 cup pinto beans (dried, rinsed)
  • 1 large yellow onion (diced)
  • 1 medium sweet potato (diced)
  • 1 red bell pepper (diced)
  • 1 large carrot (diced)
  • 3 cloves garlic (minced)
  • 1 chipotle pepper (minced)
  • 1 tablespoon adobo sauce
  • 3 tablespoons tamari
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground coriander
  • 3 1/2 cups vegetable broth
  • 1 (28 fl oz/796 ml) can fire-roasted diced tomatoes
  • 2 cups frozen corn
  • to taste toppings (optional) (avocado, scallions, tortilla chips, cheese, sour cream or Greek yogurt)
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