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Before starting, soak the dried pinto and black beans overnight in water, or for 1 hour in hot water. If using frozen corn, set it on the counter to defrost; fresh corn needs no defrosting.
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
Before starting, soak the dried pinto and black beans overnight in water, or for 1 hour in hot water. If using frozen corn, set it on the counter to defrost; fresh corn needs no defrosting.
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. Select Pressure Cook and cook on High Pressure for 35 minutes. Allow a 10-minute Natural Release, then release all remaining pressure. Open the lid only after pressure has fully released.
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.
The source allows other beans and suggests red kidney beans. For smaller beans such as black-eyed peas or navy beans, reduce the pressure-cooking time to 20 minutes. For canned beans, reduce it to about 4-5 minutes. Do not add lentils alongside the beans, because lentils cook much faster. The source does not give an equivalent canned-bean quantity. Black beans can darken the chili.
Optional sour cream, avocado, pickled or fresh jalapeños, cilantro, shredded lettuce, cheddar, bell pepper, red or green onions, salsa or hot sauce, tortilla chips, or steamed quinoa. Choose vegan toppings if needed.
Check the corn tortillas for lard and choose vegan tortillas. Sour cream and cheese are optional dairy toppings; omit them or choose vegan toppings when making a vegan meal.
For the separate slow cooker method, soak the beans overnight or for 1 hour in very hot water. Blend the same onion, tomatoes, garlic, tortillas, chipotle, chili powder, cumin, salt and oregano. Use 2.5 cups water instead of the pressure method’s 1 cup, and add the beans. Cook on Low for 12 hours or High for 10 hours. Add the zucchini and corn with about 1 hour remaining. These are the publisher’s slow cooker settings, not the selected Instant Pot pressure timeline.
The timeline includes the source’s 1-hour hot-water bean soak before preparation. You may instead soak overnight; the source does not assign that option an exact number of hours. If your beans are already soaked, omit the soak from your remaining time. Preparation can overlap with soaking. The publisher lists 10 minutes prep, 35 minutes cooking, 10 minutes Natural Release and 55 minutes total. That total omits the bean soak, pressure buildup and the later 10-minute covered rest that cooks the corn and zucchini. Pressure buildup remains an estimate; Quick Release has no source duration.
The source makes 6 servings and lists 228 kcal, 45 g carbohydrates, 11 g protein, 2 g fat, 9 g fiber and 7 g sugar per serving. It does not give a serving weight or volume, or separate nutrition for optional toppings and bean variations.
The source says this chili keeps for up to 5 days in an airtight container in the fridge.
Freeze in individual portions. If the chili is thick, the source suggests adding a little water or vegetable broth before freezing.
Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they're refrigerated.
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