While this time of year can seem gray, cold, and dark, this Instant Pot Vegetarian Chili is the exact opposite! It’s made with convenient canned beans, fresh sweet potato, quinoa, and a rainbow of southwest spices. It’s bold, colorful, and spirit-boosting, and thanks to the Instant Pot, it cooks in minutes instead of hours.

Instant Pot vegetarian chili with black beans, quinoa, and sweet potatoes in a bowl

If a single recipe concept could be extended to an entire food group, chili would have my top vote. With all of its delicious potential and recipe variations, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot chili recipe), it’s a meal I never grow tired of creating or eating.

Chili can feed a crowd if you need it to and tastes fabulous leftover if you don’t.

It’s also perfectly poised to serve as a vehicle for a) your daily serving of veg and b) TOPPINGS.

Although this is a recipe for Instant Pot vegetarian chili, it is plenty hearty enough to stand on its own as a full meal, whether or not you routinely eat meat (just like this Vegetarian Chili recipe).

Depending upon your topping selections, this is actually an easy vegan chili (just leave off the dairy), BUT its robust blend of spices and hearty texture will satisfy the more carnivorous members of your family too.

A bowl of hearty and cozy chili made with sweet potato and quinoa

Instant Pot Vegetarian Chili—An All in One Healthy Meal

The base of this vegan chili recipe is one of my personal favorite chili recipes of all time and the one I made most often, my Slow Cooker Sweet Potato Quinoa Chili. It’s deeply satisfying and strikes an ideal balance between spicy and sweet,

As I discovered when I first made Instant Pot Chili (<—this recipe is an excellent option if you are looking for easy Instant Pot chili recipe with veggies but absolutely must have meat too), an added benefit of making chili in the Instant Pot or a similar electric pressure cooker is the fact that thanks to the sauté function, 100% of the recipe comes together in one pot.

You don’t need cook any of the aromatics or even the quinoa separately. With the Instant Pot, the recipe is truly one and done.

This is the Instant Pot I own, by the way. I’ve had it for nearly two years now, and I love it more each time I use it. It’s also dropped in price recently, so if you are on the fence, that’s a great reason to go for it!

Easy Instant Pot chili is also another great reason, just sayin’. I even have ALL of these Instant Pot recipes to get you inspired and make use of your shiny new appliance.

Is Vegetarian Chili Good for You?

This Instant Pot chili is good for you! It’s loaded with wholesome, healthy ingredients like sweet potatoes, beans, and quinoa that contain numerous health benefits.

This recipe is also low in calories, but high in protein and fiber, which makes it ideal for filling lunches and dinners. 

Here are just a few of the health benefits of this chili and its ingredients:

  • High in Fiber, Vitamins, and Minerals. Thanks to the sweet potatoes, red peppers, onions, quinoa, red beans, chili powder, and tomato sauce.
  • Rich in Antioxidants. Credit to the onions, sweet potatoes, and red peppers.
  • Packed with Protein. The quinoa drives the protein levels in this chili. Beans offer added protein as well. For even more protein, top your chili with Greek yogurt.
A pressure cooker filled with ingredients for a hearty, cozy, and healthy dinner

How to Make Instant Pot Vegetarian Chili

The best vegetarian chili is made of a combination of fresh ingredients like onions, sweet potatoes, and bell peppers, and pantry staples like spices, quinoa, and beans. 

Instant Pot vegetarian chili takes 8 minutes of pressure cooking, plus the 10 minutes you’ll need for the Instant Pot to come to pressure. At the end, your quinoa will be perfectly cooked, the sweet potatoes tender, and chili ready for its finishing touches.

The Ingredients

  • Sweet Potatoes. Their natural sweetness is a heavenly pairing with classic chili spices, making these nutritional orange rockstars one of my top chili ingredients.
  • Red Bell Peppers. Another dimension of natural sweetness that goes well in chili, plus a sneaky extra serving of veg.
  • Onion + Garlic. A must for any chili recipe.
  • Spices. I used a mixture of chili powder (essential), cumin (also essential), and chipotle chili powder. The complex, cooked-all-day flavor hails from the chipotle chili powder. Chipotle gives the chili a touch of smokiness, and it’s a dream pairing with the natural sugars in the sweet potatoes.
    • If you want to make this a spicy vegetarian chili, you could up the amount of chipotle chili powder or add a pinch of cayenne pepper.
  • Vegetable Broth. In order to make this a vegetarian chili with quinoa, I used vegetable broth for the liquid. If you aren’t concerned with it being strictly vegetarian or vegan, chicken broth will work also.
  • Tomato Sauce. For a thick texture and rich flavor, without any fuss. Use low-sodium or no-salt-added to keep the sodium levels lower and the chili from being too salty.
  • Quinoa. My secret addition to making this chili extra filling and thick. The quinoa absorbs the tomato liquid as it cooks, making it even more flavorful.
  • Beans. Use a blend of types for a multi-dimensional flavor/texture experience and wider assortment of nutrients. I used kidney beans and black beans, but feel free to swap these out for white beans or even pinto beans depending upon what you have on hand. The fiber-rich beans ensure that even though this chili is vegetarian, it’s just as satisfying as its meat counterparts. (If you’re a fan of beans in soup, try this delicious 15 Bean Soup.)
  • Sugar. To balance the acidity of the tomatoes. If you prefer to make this recipe without sugar, you can omit it.
  • Toppings. Greek yogurt, avocado, chips, cheese, cilantro, and more. When it comes to chili toppings, I will take them all, please and thank you.

The Directions

  1. Sauté the onion in the Instant Pot until soft, then add the potatoes, pepper, garlic, and spices. Cook until fragrant.
  2. Add half of the broth, stirring and scraping up any pieces stuck to the bottom. Stir in the remaining broth and quinoa. Pour in the tomato sauce, and do not stir.
  3. Cover, seal, and cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure, then open the Instant Pot.
  4. Stir in the beans and sugar. Close the lid and let it thicken. Serve hot with desired toppings, and ENJOY!

Storage and Reheating Tips

  • To Store. Vegetarian chili is good in the refrigerator for 5 days and in the freezer for 3 months. Let the leftovers cool completely, and store them in an airtight container.
  • To Reheat. Gently rewarm the chili in a large pot on the stove over medium heat until warmed through, adding splashes of broth or water if it is too thick. You can also reheat this chili in the microwave.
  • To Freeze. Store chili in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • To Make Ahead. Chop the sweet potatoes, peppers, garlic, and onions. Store them in the refrigerator until ready to cook, up to 1 day in advance. When ready to prepare, finish cooking as directed.


If you enjoyed this Vegetarian Chili, try creating a vegetarian version of this Instant Pot Chili Recipe. Replace the turkey with additional beans, swap the chicken broth for vegetable broth, and top with your favorite vegetarian toppings.

A bowl of healthy soup packed with vegetables, quinoa, and beans

What Goes Well with Vegetarian Chili?

More Instant Pot Vegetarian Recipes

If you love easy and fast vegetarian Instant Pot recipes, here are a few more ideas:

Other Vegan Soups

If you’re following a Whole30 or paleo diet, I recommend trying my Whole30 Chili.

Recommended Tools to Make Instant Pot Vegetarian Chili

  • Instant Pot. The Instant Pot makes this chili quick, easy, and hands-free.
  • Sharp Knife. You’ll love using this sharp knife to chop the veggies.

Happy Chili Season!

Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spice. This is the BEST veggie chili recipe! Thick, not too spicy, hearty, and the pressure cooker makes the prep simple!

Instant Pot Vegetarian Chili

4.96 from 187 votes
Instant Pot Vegetarian Chili with quinoa, sweet potatoes and black beans. Quick, easy, healthy, and filling with the perfect blend of spices. Award-winning!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 6 servings


  • 1 tablespoon olive oil
  • 1 medium yellow onion 1/4-inch diced
  • 2 medium sweet potatoes peeled and 1/2-inch diced (about 4 generous cups)
  • 2 medium red bell peppers 3/4-inch diced
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoons kosher salt
  • 2 1/2 cups low-sodium vegetable broth
  • 1 (8-ounce) can low-sodium or no-salt-added tomato sauce
  • 1/2 cup uncooked quinoa
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
  • 1/2 teaspoon granulated sugar

For serving:

  • Sliced avocado
  • Chopped fresh cilantro
  • Shredded cheese
  • Crushed tortilla chips
  • Nonfat plain Greek yogurt or sour cream


  • To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
  • Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
  • Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
  • Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!


Serving: 1(of 6)Calories: 301kcalCarbohydrates: 57gProtein: 12gFat: 4gFiber: 12gSugar: 10g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. Absolutely delicious ! Love the sweet potatoes and quinoa combo. This will be a regular meal prep item. Thanks Erin.5 stars

  2. Been making this for a few years now!! Always delicious and a hit! My husband is vegan, so it’s wonderful to have a recipe that everyone loves. Sometimes I put an 8 oz jar of salsa on top instead of tomato sauce….. Topping it with avocado, a few crumbled tortilla chips and a dollop of plain yogurt, just makes it even more delicious! We eat it all year long!

    Thank you!!5 stars

  3. Dear Erin, any thoughts about adjusting the amount of recipe ingredients to 150% of everything in order to make a larger dish? I have 6 qt Instant Pot. Thank you!5 stars

    1. Hi Marta, if you are meaning 1 1/2 times the recipe or making it into 9 servings instead of 6, you can use the slider button in the recipe card where it shows servings and it will increase the amounts. I can not guarantee that this will fit and work properly in a 6 qt instant pot. If you decide to experiment, let me know how it goes!

  4. I absolutely love this dish. It was a huge hit. Best vegetarian chili recipe ever!! So easy to make. Absolutely delicious. Thank you Erin!5 stars

  5. Love this recipe! I’ve made it several times for my sister and brother-in-law who are vegan, and they love it.
    I was staying with my daughter and son-in-law recently after their baby was born and my daughter loved this chili so much that I was making it every week for them for dinner! And now she makes this on a regular basis too!
    Thank you for this tasty, flavorful and nutritious recipe!5 stars

  6. I don’t know what it is, but each time I’ve made this recipe, I’ve had the “burn food” notice. The last two times I tried it with extra liquid, and this last time, I even tried it without sautéing in the beginning…just putting everything in, but every time I get a burn notice. I’ve had to finish the recipe on the stove every time.

    1. Hi Maggie! Sorry to hear that! I really think it has to do with the instant pot. My doesn’t trigger a warning but some others have tried the recipe as it does.

      1. Maybe try a low temp for the sauté function. Barely fry the onions and additions. This way there’s no stuff to scratch off. It’s still delicious.

  7. I’m going to try this but would prefer to use dry beans. How would you adjust cooking instructions for dry beans?

    1. Hi Jodie, I’ve only tested the recipe as written, so can’t advise on adjusting the cooking instructions for this one. I do have a post on how to make instant pot black beans that might be helpful! https://www.wellplated.com/instant-pot-black-beans/

    2. I’ve made this with soaked over night dry beans and cooked it for 20 mins on high and it came out delicious! Today I made the mistake of not reading directions since it’s been a while since I made this and threw in the cooked canned beans to cook. I’m hoping they don’t turn out too mushy.5 stars

  8. Hi guys
    I’m from the UK, so when you say tomato sauce do you mean a run of chopped tomatoes or pasatta?

  9. EXCELLENT!!!!! Satisfying, tasty, had it for breakfast, lunch and Dinner!! Ran out of Quinoa second batch and used Pearl Barley, brought all ingredients to my family in another state, but kept adding veggies (string beans, spinach, MORE red peppers, swiss chard) fed many people, they all LOVED it!!
    We left it sit (regular stock pot) while we went to event and it was our dinner. mmmmmm5 stars

  10. Became a house favorite instantly! I love that I can use whatever beans I have more of. The one update to the instructions I would make is the use of an immersion blender or potato masher after the instant pot pressure cook is done and before adding the beans. Makes for a better consistency in my opinion but the taste is unbeatable!!5 stars

  11. Delicious, easy and healthy! I’ve tried it a few times and am blown away by the flavors every single time. Thanks for a wonderful recipe, Erin!5 stars

  12. This is my go to chili recipe! I love it so much. I modify it with some red lentils when I have them and Bush’s chili magic(I only use 1 cup broth because of this) , and Aleppo pepper spice. It’s always a hit with my fiance! If you aren’t vegetarian/vegan, definitely try some Taco cheese and pork floss (dried pork) on top – omg yum. So easy!5 stars

  13. I have probably made this recipe a good 12 times since I found it months ago. It is amazing! I’ve tweaked it with more kidney beans, slightly more sweet potatoes and a bit more veg broth so it doesn’t stick. YOU WILL NOT REGRET THIS RECIPE!!! Seriously. Add some fresh lime juice on top when it’s done and a little violife shredded vegan cheese and you’re in for a good night to stuff your face.5 stars

  14. Just what I was looking for to take along fall camping. It was a hectic week, not much time to plan or prep for quick trip to camp. This fit the bill and reheated beautifully for a hearty meal after a fall hike in the woods. Very nourishing and filling. I always add chilis in adobo and extra cumin because we like that. Thank you for an easy, healthy, tasty vegan chili that everyone can enjoy. 😊5 stars

Load More Comments