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.

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.

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

5 from 104 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

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

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

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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!

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295 Comments

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  1. We love chili and I like the fact that it’s such an adaptable recipe – you can put almost anything you like into it. To me it’s “the burrito of soups” – you can add anything! While I don’t have an Instant Pot, this still sounds like a recipe I could easily make on the stove. Hope you’re managing to get your new house put together. It can seem so daunting – we moved here 8 years ago and we doubled the size. Fortunately we have tons of storage space but still purging before making the move was helpful. Just had to be brutal and never look back! Anyway, Teddy certainly looks happy – such a cutie he is.

      1. I just made this and it is the best vegetarian chili I’ve had. I added some cayenne to kick up the spice and it turned out delicious!!!5 stars

    1. I love this recipe, but everytime I make it my sweet potatoes are still crunchy and I need to simmer it for a long time to get them soft… Any suggestions? I’ve tried pressure cooking for longer, and cutting the potatoes really small, but they still end up crunchy.

      1. Hi Mer! I’m sorry you’ve had trouble with this. I think extending the cooking time or making the pieces smaller should help, but if it’s not working, then you could always try pre-cooking your sweet potatoes a little bit so they’re almost tender before you even start the chili. I hope this helps!

      1. I am trying to introduce my children to more vegetarian options. Can I substitute one of the red peppers for frozen or fresh corn? And if so, would I add the corn in the beginning or at the end with the beans? I am looking forward to trying this recipe. Thank you in advance for the help.
        Joy

        1. Hi Joy! Another reader added corn and enjoyed it! I would add it at the end with the beans. I hope you enjoy!

  2. This vegetarian chili looks so hearty and delicious! Love that it’s made in the Instant Pot! Makes for a quick and easy dinner!5 stars

  3. This post shows 17 comments but for some reason, they’re not visible. Hope it’s not just my computer again. I have been getting posts, thankfully.

    1. Hi Chris, I’m not sure what the issue might be if you’re not seeing the comments! I’m glad to hear you’re once again getting posts.

        1. Hi Elizabeth, the yields are slightly different in the two recipes, plus there is more evaporation happening in the slow cooker. If you’re interested in using the slow cooker instead, I’d suggest referencing that recipe to know what liquid ratio to use!

  4. Made this for dinner tonight. Quick, easy, and DELICIOUS! My husband thought I spent all day cooking the chili because the flavor was so developed. Great recipe, as always! 5 stars

  5. Erin, I am a Instapot Newbie, am gingerly tiptoeing my way. I bought your instapot too, but when you say cook on HIGH, that instapot control panel really doesn’t have a lo/hi setting. What would you suggest I do? Thanks!

    1. Darlene, if you select “pressure cook” there should be a separate “+” button elsewhere on the machine that indicates high. That’s what you want to use. I hope that helps and you can always reference the manual too!

  6. I’ve been looking for gluten free recipes for the Instant Pot. I can’t wait to give this chili a try. Thanks for sharing!

  7. Thank you for this wonderful recipe! I made it once on the stove-top and loved it. While I love it as is, I am trying to turn some meat loving chili freaks into vegetarians and want to add even more flavor. So, what do you think about adding a can of beer?
    This is an adaption from your Slow Cooker Turkey Quinoa Chili, which includes beer. Is there any reason you didn’t bring it to the veggie version? I would very much appreciate your advice.5 stars

    1. Hi Elizabeth, I haven’t tried doubling this, but I think it could work provided your Instant Pot is big enough. If you decide to experiment, I’d love to hear how it goes.

  8. I made this last night and reviewed on Yummly. EXCELLENT recipe. I wouldn’t change a single thing. I agree that the smoked chipotle powder kicks it up a notch. This is my first time making one of your recipes but if they’re all this good, I’m in!! Which of your recipes should I make next?5 stars

    1. Hi David, I would increase the chili powder a little bit and then adjust to your taste. Smoked paprika could also be a nice addition! I hope you enjoy!

  9. Tried it this evening. Good news: the flavor is excellent!

    Bad news: Had to clean the pot twice because it kept scorching and the pot wouldn’t come to pressure. Ultimately decided to finish the chili with the saute function. Not sure why the pot wouldn’t come to pressure and/or why it kept scorching (read online that scorching can keep pot from coming to pressure). I kept the total amount of liquid the same, but used half beer and half broth. If you’ve got any ideas, I would love to hear them.

    FYI I ordered some new seal rings this evening (it’s been 12+ months since I’ve replaced mine so this could be why the pot wasn’t coming to pressure). Just to be on the safe side.

    Either way, thank you for posting this. Because the flavor is so good, I will def try it again and see if it works out.

    1. Hi Jill, stuck on bits at the bottom usually do affect the pot coming to pressure. Unfortunately I don’t have any further insights, but I’m glad to hear you still enjoyed the chili! Good luck next time!

    1. Hi Isabella, one serving is one-sixth of the recipe. Unfortunately I don’t have an exact volume measure. I hope you enjoy the chili!

  10. This was fabulous. My vegetarian son loved it, as did the omnivores. It was a bit spicy for my heat averse mother-in-law, but she still proclaimed it delicious. 
    My son loved the addition of the sweet potatoes. He said it added a neat texture and a more complex flavor profile. The quinoa gave the chili a nice meatiness.
    Thank you for this recipe. I’ll be making it again and again.5 stars

  11. I made this today for the staff at my workplace. It took 10 minutes to cut up all of the veggies in advance. I couldn’t find chilli powder so I used a taco mix. I doubled the recipe so it took 15 min to seal and I added 2 min to the time for cooking. I added 2 cans each of beans and a bag of frozen roasted corn from TJs. I ran out of time so I served it right away with with tortilla chips, cheese, and sour cream. It was so well received! Thank you!!5 stars

  12. I need all the help I can get in the kitchen. I am single man that is in nursing school. 
    Thanks for a great recipe and help with how to use my instant pot. Your directions were so easy. 

    1. Hi Taylor, the sweet potatoes should be soft and cooked after the 8 minutes of pressure. If they’re still hard, they may be larger pieces than the ones I used and need extra time. I hope you enjoy the chili!

  13. I followed it exactly. I would not characterize this as a veggie chili, (with the exception of chili powder, and cumin in it along with onions).

    It’s more of a veggie stew, than a chili. Just look at the lack of tomatoes.

    Probably won’t make it again, although tastes good, and is healthy.
    I prefer “chili” to be chili whether veggie or not (and I usually make veggie chili), and I have many other veggie stew recipes.

    1. Hi Steve, thanks for reviewing the recipe. I’m glad you enjoyed the taste, no matter what you decide to call the chili!

  14. Jan 2 and I’m beginning my “lower your cholesterol challenge!” This recipe looks perfect and our new instapot is already a hit. Love quinoa but reading about using barley as a better grain for my goals. How do you think that would work as a sub? Thx

    1. Hi Elizabeth! I’ve only tested the recipe with quinoa. Barley has a different liquid ratio and cook time than quinoa, so you’d need to experiment with adjustments. I hope you enjoy the chili!

  15. This was EXCELLENT! I subbed the chipotle chili powder for 1/2 tsp of paprika and 1/2 tsp of cayenne pepper. I also used 100% dark grade maple syrup as a sub for the granulated sugar.

    Thank you for sharing this delicious recipe!5 stars

  16. Amazing. I threw in everything in the fridge. Some spinach, butternut squash, chia, flax. And I got some whole wheat naan to eat with it. This will be my staple chilli recipe!5 stars

  17. I was sceptical of a sweet potato chili, but I’m now a convert. Excellent taste and the meat eaters in my house wanted more!5 stars

  18. I really enjoyed this. I didn’t have the chipotle chili powder so I just left it out. I combined orange and red peppers and subbed out the kidney beans for chickpeas as I don’t like kidney beans. I put it on a baked potato for supper and topped it with cheese and corn. Overall it was quite filling. I’ll probably make this again. Nice recipe and true to the times as well.
    Thanks!
    Greg5 stars

  19. This is the first recipe I’ve made in my brand new Instant Pot, and I can already tell it’ll be a staple! It’s absolutely delicious, and that chipotle chili powder has a great flavor!

    Here’s what I added or subbed:
    Carrots
    Celery
    Frozen corn
    2 15 oz cans of tri-bean blend instead of black & kidney. The tri-bean blends have red kidney, black, and pinto beans. I love a variety.
    2 15 oz cans of (roasted) diced tomatoes instead of tomato sauce

    And it turned out amazing! I love a ton of veggies and crunchy stuff in my chili, and I can’t believe that everything got cooked perfectly while retaining a bit of crunch. Instant Pots are amazing, but this recipe is even more so! I will definitely make it again!5 stars

  20. Haha! Thanks Erin. Great recipe! I was busy converting the cups to grams, I’m in the UK and read yellow onion as yellow pepper! Another slight difference yellow onion is a white onion in UK – I guess?!

    Thanks for sharing. R xx5 stars

  21. This was delicious. I put in 1.5x the amount of sweet potatoes and added 2 minutes to the cooking time to compensate and it came out perfect.5 stars

  22. Hi Erin. Thank you for this marvelous recipe! Do you have any suggestions for substitutes for the quinoa please, eg Jasmine rice, steel cut oats or other suggestions?  I would like to try your recipe but I am missing the quinoa. Thanks much! 5 stars

    1. Hi Lois, you could try leaving the quinoa out and reducing the liquid. The chili won’t be as thick, but it’ll still be delicious!

  23. I followed this recipe as closely as I was able. I’m terrible at that because I’m a creative cook myself but I managed pretty darn close. I did sub a couple canned chipotles in adobo for the chipotle chilli powder. My 4 kids ages 5-13 declared it deliscious and I’d definitely eat it again. We served as suggested with a little grated cheese and cilantro and a small handful of tortilla chips per bowl and had enough for a modest serving for dinner as well as hearty lunches for all without doubling the recipe. 5 stars

  24. Looking forward to trying this for the Super Bowl! One question, and this may show my ignorance of basic cooking, but why does everything need to be low-sodium? thank you!

    1. Great question, Christie! I like to use low sodium so I can better control the final saltiness in the recipe. If you already have products that aren’t low sodium, you could probably use them and cut back on the kosher salt called for in the recipe. That way you can taste at the end and add more salt if needed rather than end up with a too-salty chili. I hope that helps!

  25. Hi,
    Recipe looks great, can I use dried black beans instead of a can? Should I soak them first (if so for how long) or add more liquid?
    Thanks

    1. Hi Natalie, I have not tried the recipe using dried beans, but I would guess that more liquid would be needed. As I haven’t tested it that way, I’m afraid I don’t have any specific recommendations to give. The chili would also need more time to cook if using dried beans, and I fear that the veggies in the chili would turn to mush if cooked longer.

  26. May just be the best vegan chili I have ever had. I doubled the recipe but discovered, after I put all the potatoes and peppers in, that my pot would not accept that much/ so did it in 2 batches – adding about a quarter cup more of quinoa in the second batch.  It’s an amazing recipe and for those of you who might balk at the sweetness of the sweet potatoes, I recommend adding a ‘hot’ element to it. 

    Wait? Did I really get across to you how delicious this is?!?!?5 stars

  27. I have a three quart insta pot and should have cut the recipe in half. I did not – it barely fit, but came out excellent. For the leftovers plan on dicing up and tossing in some Field Roast veggie dogs.5 stars

  28. I love this recipe! I made it for a Super Bowl party and it was such a hit! The flavors were so developed. Definitely will be making this recipe again! 5 stars

    1. Heidi, broth has much more flavor than water. You’ll want to taste the chili and season it as needed (a pinch of extra salt will be a good idea for sure!)

  29. Literally eating this right now. Delicious!!! Thank you so much for sharing this recipe. Topped with shredded cheddar, sour cream, cilantro, avocado slices, and diced tomato. Wouldn’t change anything.5 stars

  30. This was really good. Next time I would saute the peppers with the onions though as they were still a little crunchy. Everyone loved it. Great flavor.5 stars

    1. Hi Donna! The timing and liquid level would probably differ since this recipe uses cooked beans and not uncooked. The veggies would likely get overcooked in the longer time it would take. I have not attempted the recipe with dried beans, so I’m afraid I don’t have any further specifics to recommend. If you decide to experiment with the recipe, I’d love to hear how it goes.

  31. I’ve had my eye on this recipe for a few weeks and finally got the courage to use my instapot.  I followed the recipe exactly as written and it turned out so well! We loved the spice and the sweet potatoes cooked perfectly.  Can’t wait to make it again. Thank you! 5 stars

  32. Thanks, Erin
    For the easy to follow instant pot recipe. The recipe was follow as written. It’s healthy and fulfilling. I added a side of saute spinach, for greenery. Please tell me where there are more of your healthy recipes can be found.5 stars

  33. Yum! This was my first time making chili in my instapot. I have my own veggie chili recipe that I love to make, but I wasn’t sure how to make it in my instapot. So although I made a bunch of changes/additions to follow my own recipe (no quinoa, no broth, no sweet potatoes. Added celery, carrots, and a jalapeno. Added other spices too), I used the same cooking settings and times – it turned out great! Thank you! Definitely going to try it with sweet potato next time :) 5 stars

  34. Delicious! Sadly, my sweet potatoes turned to mush with cooking the chilli for 8 mins. I cut them as per the instructions and maybe next time I will reduce the cooking time or cut the potatoes even bigger! I also added more chilli powder and some smoked paprika. Loved how the quinoa helped to thicken the chilli too. Thank you!5 stars

  35. Wow!! I absolutely loved this recipe. I’ve been experimenting with a ton of chili recipes and this one is by far the best vegetarian rendition. It has a great meaty texture without the meat. 

    Instead of the chipotle chili powder I bumped up the cumin and chili powder and also added in 2 Serrano peppers and a  jalapeño pepper for a strong kick. I also added a can of diced tomatoes since they’re always my fav part of chili. 

    My roommate had me send her the recipe she also loved it so much too. Thank you!!! 5 stars

  36.  I don’t usually leave reviews, but this came out soooooo good!  I followed the directions exactly, except I left out the sugar. I don’t think it needed the sugar as it was sweet enough with the sweet potatoes. I did use all the recommended toppings and it was absolutely delicious. 5 stars

  37. This recipe looks great! I am new to the instant pot and I will be making this recipe for a potluck to be served at lunch during an all-day event.. Do you think it would work to make the chili through step 3 the night before, and then refrigerate it in insert and then add beans and sugar in the morning and put insert back in and put on warm for a few hours?
    Thanks!

    1. Hi Susannah! I have not tried this method, so I can’t say whether or not it would turn out the same. My suggestion is to fully cook the chili, and then freeze the amount you want to take to the potluck. You could try adding the portion back into the Instant Pot on warm the morning of the potluck so that the chili is nice and hot by the time you serve it. I hope you this helps and that you enjoy the recipe!

  38. This is delicious!! I made a few minor swaps. I used pinto beans instead of kidney beans, smoked paprika in place of the chipotle powder, omitted the sugar (was sweet enough), and added cooked brown rice at the end, instead of quinoa. I will definitely make this again with the quinoa. Thanks for the recipe! 5 stars

    1. Naomi, I’m glad you love this recipe! I’m afraid double would not fit in a 6 quart. You couldn’t try 1.5 times the recipe; just be careful not to go over the max fill line.

    1. Hi Rachel! The timing and liquid level would probably differ since this recipe uses cooked beans and not uncooked. The veggies would likely get overcooked in the longer time it would take. I have not attempted the recipe with dried beans, so I’m afraid I don’t have any further specifics to recommend. If you decide to experiment with the recipe, I’d love to hear how it goes.

  39. This meal was phenomenal! I doubled the recipe and did not have any overflow issues. My husband couldn’t find chipotle chili powder so he bought chipotle chili flakes, and I have to say the chipotle chili flavor with the little bit of sugar added makes the flavor just pop. With fall steadily on its way in the Pacific Northwest, this was a dinner win. Thank you!5 stars

  40. This looks so good and just what I’ve been looking for! Do you think using butternut squash instead of sweet potatoes would affect the recipe/texture?

  41. I have just made this in the instant pot. i use a packet of chilli seasoning though, but it still tastes so good.  I’m going to test it out on my husband. Wish me luck as he is a big meat eater. Thanks 5 stars

  42. Just made this today. Easy. Especially because I found the sweet potato pre-cut at my grocery store. It was delicious and will provide me tasty and healthful lunches for the week!5 stars

  43. I made this ahead of time last night so I wouldn’t have to cook tonight. It was good when I sampled it right out of the Instant Pot. But it tasted even better tonight after the flavors had a chance to blend together in the fridge. I love the slight smokiness of the chipotle chili powder, combined with the sweet potatoes, black beans and quinoa. I enjoy everything about this recipe, especially the fact that it’s so healthy. We have quite a bit left over that I’d like to freeze. Do you know if this freezes well? Thanks for another great recipe, Erin!5 stars

    1. Hi Nena! I’m so happy that this dish was a success! Yes, this recipe should freeze well. Thank you for taking the time to leave this kind review!

  44. Made this other night for my boyfriend and myself.  have the Consori instantpot  and it still came out perfectly. I added a cup of crushed tomatoes as well. I thought my boyfriend wouldn’t like it because it was a little sweet, but he went back for seconds. Well done. Will be following for more recipes!5 stars

    1. Hi Lynette! This dish is a little spicy. You could reduce the amount of chili powder and chipotle chili powder to ensure it isn’t too hot. I hope this helps and that you enjoy the recipe!

  45. My first attemp to a vegetarian chili and it turned out very tasty!
    Did have a problem though, the quinoa dropped to the bottom of the pan and I kept getting the burnt error on my IP… any solutions or I just have to consider leaving the quinoa out next time?
    Thanks5 stars

    1. Hi Cristina, I’m sorry you had trouble with this recipe. It’s so difficult to say what might’ve gone wrong without being in the kitchen with you. I’m happy you were still able to enjoy the recipe!

  46. Just made this for lunch. For the record, I am a terrible cook, so hubby eats my cooking with a lot of trepidation. This recipe was wonderful!  Spicy enough, a great blend of flavors, he even ate the sweet potatoes which he usually puts to the side.  And it was easy!  I had two bowls, so now I need a siesta.  Thanks for this recipe. 5 stars

  47. I am fairly new at making vegetarian recipes. My husband and I want to reduce our meat consumption to the max; for the planet and for our health. This recipe is easy to make and does not take a whole lot of time. My husband loved it (he does not like sweet potatoes!) and ate the whole plate.  I will make again and again for sure. Thank you for this great and healthy recipe. 5 stars

  48. Such a simple and delicious recipe! I would probably use a little less sweet potatoes next time (maybe mine were just huge), but overall it had great flavor and was cooked perfectly. Thanks for sharing!5 stars

  49. We loved it! I added some yellow squash and two jalapeños instead of the chipotle chili powder. Gobbled it right up! Perfect for early November and my hubby is not even vegetarian! Thank you thank you!5 stars

  50. This recipe is wonderful and packed with flavor! My boyfriend even liked it so much he took some with him to work, which he NEVER does with my soups.  I am pregnant and the sweet potatoes with quinoa were the perfect superfoods for my growing baby.   I will make this recipe again and again! 5 stars

  51. This really is packed with flavor but it’s a little on the sweet side for me. With the red peppers, yellow onion, and sweet potato, I don’t feel like it needed that extra sugar at the end and I wish I’d tasted it before adding. But, it’s a hearty dish and it was very easy and quick to make!5 stars

    1. Hi Therese! To double the recipe, you’ll need to double the amount of all the ingredients. Be careful to not fill your Instant Pot over the max fill line. I hope you enjoy the recipe!

  52. Wowie, this chili has so much flavor! This is the best vegan chili I’ve ever had! It’s also the only chili I’ve had where I didn’t feel like I needed to add sour cream or cheese. It had so much flavor on its own!
    It turned out better than my husbands meat filled chili which never happens! I mean it’s full of veggies and it’s delicious! Mine came out stew like as well, but I ended up smashing the sweet potatoes after the meal was fully cooked and it added the thickness I was looking for and completely took away any aversion I had to sweet potatoes.  
    I made a few additions based on other reviews and the author’s.
    1 t Smoked paprika 
    1/2 t Cayenne pepper
    1 can of stewed or diced tomatoes
    1/2c celery
    1/2c carrots
    The first time I made this chili, I didn’t have any quinoa and it was super delicious without it too.5 stars

  53. thank you Erin Clarke for this gorgeous recipe of vegetarian chili. vegetables are great for health. keep sharing your vegetables recipes with us.5 stars

    1. Lola, I am so happy to hear it and I certainly will! Thank you for taking time to leave this lovely review. It means a lot!

  54. This recipe and all of your others sound great! If we are using a 3qt instant pot, do you think we should just cut the ingredients in half?5 stars

    1. Thank you for this kind comment, Billy! Based on a report from another reader, I think it will be best to cut the recipe in half for the 3qt Instant Pot. I hope you enjoy it!

  55. I absolutely loved this! I was worried at first–to be honest–that it wouldn’t turn out tasty, but it did. I topped with what I had which was creme fresh and a Gruyere and cheddar mix.5 stars

  56. This came out soooooo watery and Infollowed the directions exactly. Because I made it in the InstaPOT, I have no idea how to thicken it without ruining it. I did do the leave the top on for ten minutes and it did nothing :/

    1. Hi Heather, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Did you drain the beans? I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

    1. Hi Jill, I’m so sorry to hear that this wasn’t to your tastes. I (and many other readers) have enjoyed the flavor of this chili, so I really wish you would’ve too!

  57. This turned out delicious! I had some pretty large veggies & had to add extra broth as it activated my burn warning (I’m still learning the ins & outs of my Insta Pot); the specific setting & instructions were very helpful. It was super tasty. Didn’t miss the meat at all; I think non-vegatrians would like this too.5 stars

  58. I don’t normally review recipes, but I had to because this is so delicious, healthy and easy. I used 3 c cooked white beans instead of kidney & Black since that’s what I had and it came out great! (I also decreased the amount of chili powder and it was still very flavorful) Thank you!5 stars

  59. I tried this recipe as my doctor told me to cut out most meat from my diet. I wasn’t expecting much as I’m not particularly fond of sweet potato or quinoa. I did, however, make a few tweeks in order to double the amount so I’d have plenty of leftovers. Well, I was shocked at how delicious this chili turned out. I had three bowls before I forced myself to stop! Now I’m looking forward to trying out your other recipes.5 stars

    1. Hi Pip! While I have never tried this recipe on the stove top, another reader has reported success with it. If you decide to give it a try, I’d love to hear how it goes!

  60. LOVE LOVE LOVE this recipe! I’ve cooked it twice in the last 2 weeks already and I can’t stop. I added a TBSP of red pepper flakes for some extra spice and it added a great kick. Only thing to note is I found it takes longer than 8 minutes to cook the sweet potato to my liking.5 stars

    1. Hi Nikki! I haven’t tried swapping the quinoa with brown rice, but I think it would work. If you want to experiment with it, I suggest omitting the quinoa from the recipe and cooking as directed. Then, when it’s done, stir in cooked brown rice at the end. I hope this helps and that you love the recipe!

  61. SO yummy! I substituted vegetable broth for organic chicken broth (it’s all I had), and carrots for the peppers (my partner does NOT like peppers). I also didn’t have chipotle Chile powder, but I put paprika instead. I ALSO accidentally put all the ingredients in at once since I was hasty at reading the directions and it still turned out AMAZING!! As my partner said so amazing!! – and he’s not super into vegetarian food. Thank you for this recipe- it seems fool proof (altho, I’ve only made once- I will definitely be making again!)5 stars

  62. Hi. As we all settle in at this time, finding out how much more I love to cook…for way too many people! It’s me, a single person who keeps making and sharing all these delicious meals. Thanks for the recipe. I added some diced up pumpkin, didn’t have Chipotle so sortof improvised with smoked paprika, cacao and jalapeno. Very happy and decided to add one minute to ensure veggies would all be cooked thru. I added the sugar by just throwing it in, I used coconut sugar and after tasting I think I preferred it without. So I added a dash of balsamic to bring in acidity. BTW made your Caesar dressing and used it on my shaved brussel sprouts! So nice!!5 stars

  63. This is amazing I actually use green lentils instead of quinoa because I don’t like it but u have to cook it for like  5 or 6 or minutes for the lentils to cook but it’s really sooo good! Thanks for sharing 5 stars

  64. We love this chili recipe! I found it when I began my vegetarian journey a few months ago and it has become a favorite in our house for vegetarian and meat-eaters alike.  Leftovers the next day are even better! 5 stars

  65. Made this tonight and “doubled it” Was pretty liberal with the measurement  just went with how I would want it. It’s bomb!!! This is a wonderful vegan chili and super easy to make. Now I got all the leftovers. 
    Only thing I would change next time is the tomato sauce I used, it’s a lil too Bloody Mary haha BUT not to much to ruin it. I’ll used the canned Trader Joe’s diced and fire roasted with Green chilies next time. Great Recipe and thank you5 stars

  66. I’ve made this recipe at least a dozen times for meal prep, and it always turns out fantastic. The flavor is great and you can easily double the recipe and freeze leftovers! I enjoy adding extra vegetables like garbanzo beans, carrots, zucchini, etc. I top the dish with plain nonfat greek yogurt and crispy onions. Delicious!5 stars

  67. Hi Erin,

    I make this at least once a week. It’s easy, healthy and hearty. I crank up the spice level when I make it because my husband and I love spicy. Thanks for the recipe!5 stars

  68. Made this for dinner last night, and it was a hit.  My husband was skeptical of a “vegetarian chili” but admitted that “this is pretty good.”  A good recipe for cleaning vegetables out of the fridge. I threw in a couple of zucchini.  Thanks!5 stars

  69. A staple for my meatless mondays! I tried with my family, who all love meat, and they LOVED it! I love how adaptable this recipe is and the various toppings that go with it. So good with tostatadas and sour cream.5 stars

    1. Hi Jasmine! I have not tried the recipe using dried beans, but I would guess that more liquid would be needed. As I haven’t tested it that way, I’m afraid I don’t have any specific recommendations to give. The chili would also need more time to cook if using dried beans, and I fear that the veggies in the chili would turn to mush if cooked longer.

  70. I use organic Ancho Chili powder which is smoky. No need for two chili powders. Am allergic to pesticides so all ingredients have to be organic. Thanks for a great recipe.5 stars

  71. I tried this as the first ever dish in my new instant pot.  Wow our entire family loved this hearty and flavorful dish. My daughter is allergic to bell pepper, so I eliminated that and doubled up on sweet potatoes instead. It was great, and everyone loved the toppings. Will definitely make this again. 5 stars

  72. I’ve been craving for something Vegan & this was Hands down the BEST chili I’ve made. I haven’t made many Vegan recipes so this was a Great recipe to make. Definitely will be making this again for sure. Hubby was kind of on the fence about the butter nut squash, but after I made the chili & he ate it he Really enjoyed it & so did I. Thank you for sharing this Amazing recipe for ALL to enjoy 😊.  Aloha & have a Wonderful Weekend. 5 stars

  73. This recipe is so easy it is almost sinful. The hardest part is cutting up the sweet potatoes. This chili is hearty and tasty.  l had a few carrots to use up so put them in and honestly along with the sweet potatoes the sugar was not needed. Add a hot pepper and the sweet and spicy will balance out. Hard to believe there is only 8 ounces of tomato sauce. I will definitely make this again.5 stars

    1. Christine, easy and yummy is what I am always going for, so this review means to much to me. Thanks for taking time to share!

  74. Hi Erin,
    I love that you did the math for us to double or triple the recipe! I’m going to make this next week and will be doubling the recipe for. Will the ingredients for the doubled recipe all fit into one Instant Pot? In other words, can I make it all in the same Instant Pot or will I have to make 2 different pots of it?

    1. Hi Nanci! It depends on what size Instant Pot you have. I don’t think double would fit into the 6-quart size, but you could probably do 1.5x the recipe (just make sure you don’t go over the max fill line). I hope you enjoy the recipe!

  75. Great recipe! Super hearty and comforting. I think next time I will try Barley rather than quinoa only because I don’t like the aesthetic appeal of quinoa. Absolutely delicious! Thanks for sharing!5 stars

  76. I make this all the time. BIG hit with the entire family. We use all the serving suggestions in ours. Absolutely delicious!!!!5 stars

  77. This has become my “go to” chili recipe! No one else here likes chili (heathens!) so I get to choose and this one’s it. Last batch I added 2 poblano peppers for extra depth of flavor and it was so good. As soon as I use up all of my quinoa (ethical reasons for not buying more) I’m going to try it with some brown rice. Thinking I’ll have to mostly precook it a bit since the IP cooking time for rice is like 25 minutes. Any thoughts?5 stars

    1. I’m so happy that you’ve enjoyed it, Paula! I haven’t tried swapping the quinoa with brown rice, but I think it would work. If you want to experiment with it, I suggest omitting the quinoa from the recipe and cooking as directed. Then, when it’s done, stir in cooked brown rice at the end.

  78. I love this recipe. My girlfriend had never had chili before, and she loved it! Super easy to make. It was my first time using my instant pot!5 stars

  79. Oh my goodness, i just made this for the second time in 2 weeks, it’s so perfect!

    I added corn at the end with the beans and added a few yellow potatoes at the beginning. Thank you so much for this lovely recipe Erin, This is a definitely a favourite!5 stars

  80. This is my go-to chili recipe! My fiance and I were so excited to find an accessible and delicious vegetarian recipe to satisfy our chili cravings. I have a batch brewing as I type this! Thank you for such a tasty, plant-based recipe.5 stars

  81. REALLY GOOD! Even though I neglected to fully read the recipe 🤷🏼‍♀️. Did sauté the veggies but then dumped everything in the IP including the beans, and didn’t have tomato sauce so used tomato paste. Highly recommend5 stars

  82. How would you cook this without an instant pot? I love this recipe but want to recommend to a friend who doesn’t have an instant pot. Thanks!

    1. Hi Tanya! I’ve only tested this recipe in an Instant Pot, so it would be an experiment. If your friend decides to play around with it, I’d love to hear how it goes!

  83. This recipe is great!!! It was so easy to follow and turned out to be delicious!! I bookmarked it to make again as winter approaches5 stars

    1. Suzy, you can try another grain that cooks in the same amount of time as quinoa; I don’t have a specific suggestion since I’ve only tested the recipe with quinoa, but I think you could experiment with white rice.

  84. Just made this for the first time and boy is it a keeper! I upped the veggie broth a cup or so and added a can of (drained) hominy. My whole family loved it, and they rarely agree on anything food related. Thanks so much for making this recipe instant pot ready. It was so quick and easy too! Will definitely be making this one again and again!5 stars

    1. Judie, I did make this in a 6-quart, and I don’t think it will fit to be honest. You could try doing 1.5 times the recipe; just be careful not to go over the fill line. The cooking time will remain the same. I hope you enjoy it!

  85. Could I make this in the crock pot by adding all ingredients to it and letting it cook for a few hours. It looks so healthy and yummy I’m dying to try it.

  86. Love this recipe! Family favourite! After I bought new quinoa it didn’t turn out the same. I don’t remember what the original type of quinoa I had lying around the house, but i’ve tried 2 different packs and its always very liquidy. I even reduced the liquid by half a cup but its still not the same. Wondering which exact type of or brand of quinoa you use?

    Thanks!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Gurleen! I used Bob’s Red Mill quinoa and have had great results. I hope this helps!