Instant Pot Veggie Bean Chili
A wholesome and hearty bean and vegetable chili, filled with plant-based protein and fiber.
Equipment
- Pressure Cooker
Ingredients
- 1 onion chopped
- 2 bell peppers chopped
- 1 cup shredded carrots
- 1 jalapeño 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
- ½ 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
- ½ tsp black pepper
- Salt to taste optional
- toppings like green onions onions, avocado, mooch, cilantro, fresh lime
Instructions
- Using the sauté function on your Instant Pot, cook the onion, bell peppers, carrots, and jalapeño, until almost tender, about 3-5 minutes.
- Add in the remaining ingredients and stir to combine.
- Attach the lid and make sure the relief valve is turned to sealing.
- Select High Pressure for 10 minutes, then allow pressure to release naturally, about 15-20 minutes.
- Once pressure is released, remove the lid and stir your chili.
- Adjust spices and add salt, if desired.
Notes
• I recommend topping this chili with chopped green onions, cilantro, and avocado, and serving along with some warm cornbread muffins.
• 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 on low heat until the butternut squash is soft, about 30-45 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.