Instant Pot Veggie Bean Chili

A wholesome and hearty bean and vegetable chili, filled with plant-based protein and fiber – and packed to the brim with flavor!

I’ve got three questions for you. I promise they’re easy.

Do you like Chili?

I adore chili, especially in the fall. It’s one of those one-pot comfort meals that you can cozy up to on a cool night or a rainy day. And it just warms your core – physically and emotionally. It also makes for a great make-ahead meal since, most of the time, chili tastes even better the next day. Now I could be wrong here, but I think everyone likes chili – we all just seem to make it a little different. It’s simply a matter of personal preference.

Most chili recipes contain beans and tomatoes. Many include some sort of meat. Others are contrary and prefer chili without any beans, which makes it a soup or stew, if you ask me. Some prefer one type of bean; but many recipes call for a variety of beans. I’ve also tasted creamy white chili with no tomatoes. While it’s delicious, I prefer my chili base with lots of tomatoes. Corn is one of those up in the air ingredients – sometimes I add it, sometimes I don’t. I added it in this recipe because my husband loves corn in his chili; but like all things, it’s a matter of preference and remains optional.

Then of course you have to consider the spice factor. Some like their chili very mild, some like it spicy, and while a surprising number prefer their chili crazy super blazing hot. I fall into the mildly spicy camp. I tend to add a little natural heat to my chili in the form of canned green chilis or a jalapeño with the seeds removed. My thought here is that I should be able to taste the delicious ingredients in my chili without burning my taste buds and ruining my esophagus and stomach lining.

Of course, all vegetables and squashes are tasty and welcome additions. This includes sweet potatoes, butternut squash, summer squash, and packed pumpkin. These add flavor depth, are perfect for the fall, and can act as a natural thickening agent since they tend to break down leaving behind a really thick stew without the need for tomato paste. I’ve used just about any kind of vegetable; but my favorites are onions, bell peppers, butternut squash, and carrots. If it’s in your refrigerator and you like it in soup, chances are it will be good in your chili.

Do you like eating your chili plain or are you compelled to add your favorite toppings?

This photo tells you precisely how I prefer my chili. I like to top my bowl of chili with freshly diced avocado and onions or green onions. My husband loves putting shredded cheese (typically Daiya or Follow your Heart) and chopped onions on his chili. He can keep his cheese. As I said, everyone has a preference; and that is perfectly fine.

I think chili is best served with warm Vegan Cornbread Muffins; but you can do just about anything with good chili.

How do you like eating your leftover chili?

Have you ever spooned leftover chili on top of a baked potato, mashed potatoes, pasta or toast? It may sound a little wonky, but if you try it, I assure you it’s very satisfying. And it makes for a really easy lunch or dinner. I also like dipping corn chips into leftover chili. It’s such a tasty snack or lunch. You can also make what I call “cheater nachos”. Simply pour your leftover chili on top of some corn chips, sprinkle with whatever toppings you like on nachos, and voila! You have instant nachos! Yum.

But honestly, that’s the cool part about chili. It is so versatile and forgiving. You can make it a ton of different ways using a myriad of ingredients and top it with just about anything. This is a fairly straightforward recipe using the standard beans, onions, bell peppers, tomatoes, and corn. But I kick it up a notch by adding red lentils and butternut squash – both thicken the chili naturally and a little depth and character. This recipe makes a hearty and satisfying pot of chili. Please let me know if you make it and what you think in the comments.

Ingredients

• 1 onion, chopped
• 2 bell peppers, chopped
• 1 cup shredded carrots
• 1 jalepeno or green chilies
• 1-2 cups corn
• 3-4 cups butternut squash
• 3-4 cloves fresh garlic, minced
• 3 cups vegetable broth
• 3 cups cooked white beans (1 cup dry, 2 cans)
• 3 cups cooked black beans (1 cup dry, 2 cans)
• 1/2 cup red lentils
• 1 22 oz crushed tomatoes
• 2 Tbsp cumin
• 2 Tbsp chili powder
• 2 tsp oregano
• 1 tsp smoked paprika
• 1 tsp coriander
• 1/2 tsp black pepper
• Salt to taste (optional)
• toppings like green onions, onions, avocado, mooch, cilantro, fresh lime

Instructions

1. Using the sauté function on your Instant Pot, cook the onion, bell peppers, carrots, and jalapeño, until almost tender,  about 3-5 minutes.
2. Add in the remaining ingredients and stir to combine.
3. Attach the lid and make sure the relief valve is turned to sealing.
4. Select High Pressure for 10 minutes, then allow pressure to release naturally, about 15-20 minutes. 
5. Once pressure is released, remove the lid and stir your chili. 
6. Adjust spices and add salt, if desired.

Notes

If you don’t have an Instant Pot or pressure cooker, you can make this easily on the stovetop. That’s how I used to make it. Just sauté your vegetables until soft, about 5 minutes. Then add your remaining ingredients and cook until the butternut squash is soft, about 30 additional minutes.

You can use a slow cooker to make this chili. Sauté your vegetables until soft, about 5 minutes. Then use the low setting for 8 hours or the high setting for 3-4 hours.

I recommend topping this chili with chopped green onions, cilantro, and avocado, and serving along with some warm cornbread muffins.