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bowl bowl of vegetarian chili with avocado
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5 from 2 votes

Vegetarian Chili

Quick, easy healthy instant pot vegetarian chili. Bursting with flavor and texture everyone will love! Included is stove-top and slow-cooker recipe instructions too. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Servings: 6 servings
Calories: 62kcal

Ingredients

  • 1 small sweet potato chopped into 1" chunks
  • 12 oz. chunked butternut squash
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 1 poblano pepper diced
  • 1 green bell pepper diced
  • 1 can black beans
  • 1 can red beans
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon cumin
  • 1 Tablespoon chipotle powder
  • 1 Tablespoon chili powder
  • 1 Tablespoon minced garlic
  • ¾ Tablespoon salt
  • freshly-ground black pepper
  • 1 onion
  • 2 cups water or broth

Instructions

  • Chop all ingredients into bite size pieces. Rise beans. 
  • Place all ingredients into pressure cooker, mix. Set to soup setting, once cooker reaches pressure, cook for 10 minutes.

Stove-top Instructions

  • In large stock post combine all ingredients. Simmer until sweet potato is tender.

Slow-Cooker Instructions

  • In slow-cooker combine all ingredients. Cook high 3-4 hours or low 5-6 hours.
  • Garnish with cheese, sour cream, and avocado.

Notes

This makes the perfect freezer meal!
If you want to add meat, ground beef, ground turkey, roasted turkey or rotisserie chicken all work well!  add 1-2 lbs total. 
 

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Sodium: 1210mg | Potassium: 497mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6925IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1.3mg