Vegetarian Chili with Kidney Beans (Stovetop & Instant Pot)

Vegetarian Chili with Kidney Beans (Stovetop & Instant Pot)

This vegetarian chili with kidney beans is a protein-packed and flavorful delight. With my detailed recipe, learn how to make this simple dish at home with pantry staple ingredients. Make this warm, vegan, and gluten-free chili with lots of veggies today, and enjoy a homemade meal!

Course Main Course, Side Dish

Cuisine American

Keyword chili recipe with kidney beans, instant pot vegan chili, vegetarian chili

Prep Time 15

Cook Time 30

Servings

Calories 280kcal

Author Sravanthi Chanda

Equipment

Instant Pot

Ingredients

3 cups kidney beans cooked
1 cup water
1.5 cups tomatoes chopped (You can use 1 14.5 oz canned tomatoes)
2 carrots medium-sized
1 green bell pepper
1 red bell pepper
½ cup onions chopped
1 teaspoon cumin powder
1 teaspoon paprika you can use red chili powder also
1 teaspoon dried oregano
1 teaspoon garlic chopped
2 tablespoon oil
½ teaspoon pepper powder
Salt to taste

Instructions

Instant Pot Vegan Chili

Start the Instant Pot in saute mode and add oil to it.
Once it is hot, add finely chopped onions and garlic. Let them cook until the onion turns into a light pink color.
Add chopped carrots and let them fry for a couple of minutes. Add the veggies that take a longer time to cook first.
Now add chopped bell peppers and mix them well.
Add finely chopped tomatoes to the Instant Pot and mix it well.
Now add the spice powders - dried oregano, red chili powder, cumin powder, pepper powder, and salt. Give this a good stir.
It's time to add the cooked kidney beans.
Add water or vegetable broth and mix it well.
Switch off the Instant Pot saute mode and close the lid.
Start the Instant Pot using manual or pressure mode and cook it for 5 minutes on HIGH pressure.
Once the Instant Pot beeps, switch it off. Wait for 10 minutes and do a quick pressure release carefully.
Stir it well, and Instant Pot vegan chili is ready to serve!

Stove top Instructions

Cook the kidney beans and keep them aside.
Finely chop the veggies and keep them aside. Also, chop the onions and garlic.
Heat a thick-bottomed pan. Once it is hot, add oil and finely chopped onion and garlic.
½ cup onions, 1 teaspoon garlic, 2 tablespoon oil
Saute the onions till they turn translucent.
Now add the veggies one by one and mix them well.
2 carrots, 1 green bell pepper, 1 red bell pepper
Add diced tomatoes and cook the veggies mixture for a few minutes.
1.5 cups tomatoes
Then add the spice powders - ground cumin, paprika powder, dried oregano, freshly ground black pepper, and salt.
1 teaspoon cumin powder, 1 teaspoon dried oregano, ½ teaspoon pepper powder, Salt to taste, 1 teaspoon paprika
Add water and cooked kidney beans. And mix it well.
1 cup water, 3 cups kidney beans
Mix everything well and simmer the chili over medium heat for 10 to 15 minutes.
Once the chili thickens to your liking, take it off the heat. Serve the warm chili with cornbread or nachos and optional toppings.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition