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Instant pot vegetarian chili with avocado slices and cornbread

Instant Pot Vegetarian Chili

Instant pot vegetarian chili is a simple meatless meal that everybody loves. Great for both your vegan and vegetarian friends.

Course Main Course, Soup
Cuisine American
Keyword Instant Pot vegan chili, Instant Pot vegetarian chili
Prep Time 12 minutes
Cook Time 27 minutes
Time to pressure 15 minutes
Total Time 54 minutes
Servings 8 servings
Calories 338 kcal
Author Marjorie @APinchOfHealthy


  • 1 tablespoon Avocado oil
  • 1 onion medium, diced (I used yellow onion)
  • 1 red bell pepper diced
  • 4 cloves garlic pressed or minced
  • 15 ounces diced tomatoes (1 can, undrained)
  • 4 ounces green chilies (1 small can, undrained, I used mild)
  • 15 ounces black beans (one can, undrained)
  • 15 ounces pintos beans (one can, undrained)
  • 15 ounces Northern beans (AKA: white kidneys, one can, undrained)
  • 15 ounces kidney beans (one can, undrained)
  • 1 Tablespoon chili powder*
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1/4 cup ketchup
  • 2 teaspoons Better than Bullion vegetable base
  • 1/2 Tablespoon 100% pure maple syrup
  • 1 bay leaf
  • salt and pepper to taste - I did not need any more salt since BTB is very salty on its own


  1. Add avocado oil to the pot, and preheat on the sauté setting for about a minute.

  2. Sauté onions and red pepper until tender, about 4 minutes.

  3. Add garlic, and cook 1 minute more.

  4. Add all remaining ingredients (except salt and pepper), and cook on high pressure for 12 minutes. (Note: pot will take several minutes to come up to pressure.)

  5. Allow pot to natural release for 15 minutes, and use the pressure release lever to release any remaining pressure.

  6. Optional: to thicken the chili, you can use a stick blender to pulse a 5 or 6 times, for 1 second each. Or, you can remove 1 cup of the soup, and transfer it to a blender. Blend the portion until smooth, and return it to the pot.

  7. Serve with desired toppings. Some suggestions: lime juice, cilantro, avocado, sour cream, cheese, tortilla chips, etc.

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Here are a few substitutions that will work, if you feel like modifying the recipe.

  • For simplicity, I just use all the canned beans and veggies with their juices. If you prefer to rinse and drain the beans (many people do), you will need to be sure and add about 2 cups of water (to use with the Better than Bullion). Or, you can just use vegetable stock (and no BTB).
  • You can add 1/4 cup red wine. It adds another flavor layer, and it tastes great.
  • You can replace the ketchup with tomato sauce, if you prefer
  • You can use regular sugar in place of the maple syrup


Nutrition Facts
Instant Pot Vegetarian Chili
Amount Per Serving
Calories 338 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 352mg15%
Potassium 1052mg30%
Carbohydrates 59g20%
Fiber 19g79%
Sugar 6g7%
Protein 20g40%
Vitamin A 869IU17%
Vitamin C 29mg35%
Calcium 122mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.