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 mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: dinner
Cuisine: American
Servings: 6 servings
Calories: 62kcal
- 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
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.
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.
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.
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