This hearty and flavorful Veggie Chili is packed with nutritious beans, vegetables, and a perfect blend of spices. Ready in no time with the help of an Instant Pot, it’s the ideal recipe for a wholesome weeknight dinner or a cozy meal prep. Enjoy it with your favorite toppings like avocado, shredded cheese, or sour cream!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: avocado, shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Sauté the Veggies:
Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté the diced onion, garlic, and bell peppers for 3-4 minutes until softened. - Add Remaining Vegetables:
Stir in the diced zucchini and carrot, and sauté for an additional 2-3 minutes. - Add Beans, Corn, and Tomatoes:
Add the black beans, kidney beans, corn, crushed tomatoes, and diced tomatoes to the pot. Stir to combine. - Season the Chili:
Pour in the vegetable broth and stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well. - Pressure Cook:
Secure the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes. - Quick Release:
Once the cooking cycle is complete, perform a quick release by carefully turning the valve to “Venting.” - Serve:
Open the Instant Pot and give the chili a good stir. Adjust seasoning if necessary. Serve with your favorite toppings like avocado, shredded cheese, sour cream, and fresh cilantro.
Enjoy this delicious and healthy Veggie Chili with all your favorite toppings!