1
Set the frozen corn on the counter to defrost.
This Instant Pot Vegetarian Chili Recipe is the perfect dish for a cool Fall or Winter day when you want something warm, comforting and vegan-friendly!
Adds 12 main items. Pantry and optional items stay out unless you explicitly add them.
6 steps
Set the frozen corn on the counter to defrost.
In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
Pour the sauce into the Instant Pot. Put the water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
Add optional toppings if using and serve.
Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you'd like. I love red kidney beans in this chili.
If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
This recipe freezes very well!
Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they're refrigerated.
to post a comment
No comments yet. Be the first!