5 from 2 votes
bowl bowl of vegetarian chili with avocado
Vegetarian Chili
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

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. 

Course: dinner
Cuisine: American
Keyword: instant pot vegetarian chili, vegetarian chili
Servings: 6
Calories: 62 kcal
Author: Desarae
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 t smoked paprika
  • 1 t cumin
  • 1 t chipotle powder
  • 1 t chili powder
  • 1 T minced garlic
  • 3/4 T salt
  • freshly-ground black pepper
  • 1 onion
  • 2 cups water or broth
Instructions
  1. Chop all ingredients into bite size pieces. Rise beans. 

  2. Place all ingredients into pressure cooker, mix. Set to soup setting, once cooker reaches pressure, cook for 10 minutes.
Stove-top Instructions
  1. In large stock post combine all ingredients. Simmer until sweet potato is tender.

Slow-Cooker Instructions
  1. In slow-cooker combine all ingredients. Cook high 3-4 hours or low 5-6 hours.

  2. Garnish with cheese, sour cream, and avocado.
Recipe 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 Facts
Vegetarian Chili
Amount Per Serving (1 cup)
Calories 62
% Daily Value*
Sodium 1210mg53%
Potassium 497mg14%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 6925IU139%
Vitamin C 57mg69%
Calcium 51mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.