Description
This Instant Pot Vegan Chili is a hearty and flavorful dish that’s perfect for a cozy night in. Packed with beans, spices, and a touch of sweetness, it’s a satisfying meal that comes together quickly in the Instant Pot.
Ingredients
Units
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Main Ingredients:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped (with seeds)
Spices:
- 2 Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
Other Ingredients:
- 1 1/2 cups of vegetable broth (low sodium)
- 2 14-ounce cans of fire-roasted tomatoes (regular is fine)
- 2 15-ounce cans of red kidney beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 Tbsp maple syrup
- Salt to taste
Instructions
- Saute the Aromatics: Hit the “Saute” button on your Instant Pot. Add onions, garlic, chili powder, cumin, smoked paprika, oregano, and chipotle pepper. Toast for 2 minutes.
- Add Remaining Ingredients: Add all remaining ingredients to the Instant Pot. Stir well, lock the lid, and seal the vent.
- Cook: Set to manual high pressure for 5 minutes.
- Release Pressure: Perform a quick release and remove the lid.
- Serve: Serve in individual bowls with desired toppings.
- Storage: Store in the fridge for up to 3 days or freeze for a month.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 550mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
