Instant Pot Vegetarian Chili

Who doesn’t love a cozy bowl of hearty chili on a crisp evening? Chunky vegetables, creamy beans, and nutty quinoa in a thick broth that’s seasoned with earthy Tex-Mex spices. Wait till you try this chili!

This Vegetarian Chili recipe is healthy, gluten-free, vegan, and rich in plant-based protein and fiber. It’s a 30-minute meal that’s just perfect for meatless Mondays, game days, or weeknight dinners. While this Instant Pot veg chili is incredible as-is, it is also easy to customize. Use veggies of your choice, swap the black beans for pinto beans, serve it as vegan chili, make it in the crockpot or on the stove, you name it. (instructions included below). Let’s get started!

Ingredients - Notes & Substitutions

This chili is packed with simple ingredients. Let’s take a look at what we need to make vegetarian chili in the instant pot:

Olive Oil: Any clear oil, like olive, avocado, or vegetable oil will work. Veggies: I use a delicious combination of onion, red or green bell pepper, and jalapeño for the veggie base. Frozen corn and sweet potatoes add a subtle sweet flavor to each bite. No need to thaw the corn, just add it as it is. And dice the sweet potato into ½-inch pieces so it cooks through. Garlic: use freshly minced garlic for the best flavor. Seasonings: we’re using a simple blend of salt, chili powder, ground cumin, and paprika. Use regular paprika preferably. But if smoked paprika is all you have, use half the suggested quantity. Broth: I use vegetable broth to keep this chili vegetarian, but if you don’t mind chicken broth, that will work as well. Diced Fire Roasted Tomatoes: one 15-ounce can is good. No need to drain the can. The liquid incorporates right into the chili. Black Beans: you can use a 15-ounce can of black beans or 1 ¼ cups of cooked beans. Quinoa: this is a great way to incorporate more plant-based protein and texture into the chili. Quinoa also makes this a filling meal. For serving: finish your chili off with chopped cilantro, shredded cheese, hot sauce, avocado, lime wedges, sour cream, and crushed tortilla chips.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Vegetarian Chili in Instant Pot

This easy vegetarian instant pot chili recipe comes together in a total of 15 minutes. Sauté the aromatics: Preheat the instant pot on SAUTE mode. Add in the oil, onion, pepper, and jalapeño. Cook for 2 minutes, then stir in the garlic and spices. Sauté for another minute, then hit CANCEL. Add other ingredients: Add in the drained beans, corn, broth, and quinoa. Give the mixture a stir. Pressure Cook: Close the lid, set the vent to sealing, and select manual/pressure cook. Set the timer for 5 minutes and cook at high pressure. Release Pressure: When the time is up, let the pressure release naturally, then open the lid when the pin drops. Garnish and serve: Taste and adjust seasoning if necessary, then serve with your favorite toppings. How to thicken chili in the instant pot? Here are two ways:

If your chili is not thick enough, take a potato masher and randomly mash it a few times to break down a few beans and vegetables. This naturally thickens the chili. Alternatively, make a cornstarch slurry by mixing together 2 tablespoons each of cornstarch and water. Turn on saute, and when the chili starts simmering, pour in the slurry while stirring. Simmer for 2-3 minutes, then cancel saute.

Alternative Method: Stovetop Vegetarian Chili

No instant pot? No problem! This vegetarian chili can easily be made on the stove!

Serving Suggestions

I like to serve this vegetarian chili with cornbread and any of your favorite chili toppings. I love topping it with chopped cilantro, shredded cheddar, hot sauce, avocado chunks, lime wedges, sour cream, and a sprinkle of crushed tortilla chips or strips. For vegan chili, swap the cheddar for a vegan variety and use cashew sour cream instead!

How to Store & Reheat

Leftover vegetarian chili will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in the fridge overnight if frozen, then warm in the microwave or on the stove until heated through. Keep in mind that the chili will thicken as it sits. If you like your thick chili, great, if not, add a splash of veggie broth to thin it out as it warms.

Recipe Tips & Notes

Customizations: Switching the black beans with kidney or Cannellini beans. Skip the sweet potato or replace it with butternut squash. Skip the Jalapeno for a mild flavor. If not a fan of quinoa, skip it and add another can of beans instead. Rinse Quinoa: Rinsing quinoa gets rid of the bitter-tasting compound (saponin) that coats the seeds. Don’t skip this step. Tomatoes: Fire-roasted tomatoes add a subtle smoky taste to the chili. If you prefer otherwise, you can add plain diced tomatoes instead. Canned tomatoes taste better here and hold their shape after cooking. But if using fresh, add 3 Roma tomatoes instead. Spices: Use can also use ancho or chipotle chili powder for a smoky taste. However, stick to regular paprika as smoked paprika would add an overwhelming smoky taste. Stovetop Instructions: Saute aromatics for 2-3 minutes in a soup pot on medium-high heat. Add the remaining ingredients with an additional 1 cup of broth/stock. Bring it to a boil and cook for 30 minutes, or until the quinoa is cooked through. Slow Cooker Instructions: Add all the ingredients, stir, and set it for 6 hours on low, or 3 hours on high. How do you thicken chili in instant pot: Mash a few beans and veggies to thicken the chili naturally. Alternatively, make a slurry by combining 2 tablespoons each of cornstarch and water. Pour while stirring, then simmer the chili for 2 minutes.