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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

4.96 from 224 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 minutes
Cook: 35 minutes
Total: 50 minutes

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

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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 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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  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. Thank you so much, Chris! It’s definitely a work in progress. I hope you enjoy the chili if you decide to give it a try!

      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.

        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. I love this- I need to pull out my slow cooker and start using it- the season is definitely here for chili!

  4. 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 Maggie, yes you can use a slow cooker! This recipe is actually based off my slow cooker version if you’d like to check it out:

        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!

  5. 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

    1. Have you got any ideas to sub quinoa? Sadly it gives me the stomach ache of a lifetime. I’ve made this recipe for my vegetarian partner and he’s obsessed with it, but I’d love to have some too without quinoa5 stars

      1. Hi Heather, 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. Also other readers have tried brown rice but had to increase the time to 15 mins. If you decide to experiment, let me know how it goes!

  6. 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!

  7. 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!

  8. 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

  9. If I wanted to double this (or even 1.5x it), would the ratios/ proportions all stay the same? I’m cooking for a crowd!

    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.

  10. 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. WOW, thank you Dolen!! If you are loving your Instant Pot, check out a few of these :)

    2. This recipe was so good, I’m actually planning on making more and freezing some :) I was wondering how long you’d suggest to cook for a double batch?5 stars

      1. I’m so happy that you enjoyed it, Ali! Thank you for sharing this kind review! I haven’t tried doubling this, but other readers have had success with using the timing listed (though it may take longer to come to pressure). If you decide to experiment, I’d love to hear how it goes!

    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!

  11. 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!

    2. Delicious, light, and full of plant proteins from the beans and quinoa! I didn’t have sweet potatoes so I substituted with carrots, and the kids don’t like spicy so I substituted the chipotle chili with smoked paprika. I forgot to rinse my quinoa, but it didn’t seem to impact the taste (maybe because it was a pre-rinsed brand). Most recipes I’ve come across recommend rinsing because of the coating (saponin) on quinoa which can make it taste bitter or soapy. Other than that, I followed the recipe exactly. I’ve made so many recipes from this site – thank you for taking the time to create and post!5 stars

    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!

  12. 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

  13. 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

  14. 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!

  15. 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!

  16. 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!

  17. 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

  18. 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

  19. 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

  20. 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.
    Greg5 stars

  21. 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:
    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

      1. 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

  22. 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

  23. 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

  24. 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!

  25. 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

  26. 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!

  27. 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?

    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.

  28. 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

  29. 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

  30. 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. Susan, you would need to cook the beans first. Here’s an easy way:

    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!)

  31. 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

  32. 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

  33. How would you change the recipe or cook times if you want to use dry beans that have soaked overnight?

    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.

  34. 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

  35. 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

    1. Hi Mamie! I’m glad you enjoyed the chili. Most all of my recipes could be considered healthy, but you can take a look at specific types of recipes in my recipe index here:

  36. 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

  37. 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

  38. 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

  39.  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

  40. 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?

    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!

  41. 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.

  42. 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

  43. 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?

  44. 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

  45. 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

    1. YAY! I’m so happy to hear that this was a hit, Debbie! Thank you for taking the time to share this kind review!

  46. 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!

  47. 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!

  48. 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!

  49. 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

  50. 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

  51. 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

    1. Thank you for taking the time to share this kind review, Stacy! I’m so happy to hear that you loved the recipe!

  52. 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

  53. 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

  54. 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!

  55. 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

    1. I’m so happy to hear that this recipe was a hit, Sal! Thank you for taking the time to share this kind review!

    1. Hi Erin! In the ingredients list it calls for 1 (8-ounce) can low-sodium or no-salt-added tomato sauce. I hope this helps!

  56. 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!

  57. 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!

  58. 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

  59. 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!

  60. 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

  61. 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

    1. I’m so happy to hear that this recipe was a hit, Diane! Thank you for taking the time to share this kind review!

    1. I’m so happy to hear that you enjoyed this, Jeannine! Thank you for taking the time to share this kind review!

  62. 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!

  63. 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!

  64. 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

  65. 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

    1. Thank you for sharing this kind review, Jodie! I’m SO happy that you enjoyed this chili and the salad!

  66. 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

  67. 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

    1. I’m so pleased to hear that you’ve enjoyed this chili, Laura! Thank you for sharing this kind review!

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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.

  73. 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

  74. 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

  75. 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

  76. 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!

  77. 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!

  78. 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

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

  80. 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.

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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!

  86. 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.

    2. Suzy, the quinoa helps with the thickness of this dish, so that it does not have the consistency of a soup vs. a chili. For those who don’t like quinoa, you can skip using a grain all together in this dish. Thicken your chili by taking a cup or more of the chili after it’s been cooked, blend in a separate bowl until you get a consistency you like, chunky or creamy, and then add that back into your chili and mix together.

  87. 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!

  88. 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.

    1. Hi Zara! Yes, you can use a slow cooker! This recipe is actually based on my slow cooker version if you’d like to check it out:

  89. 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!

  90. I highly recommend using this recipe! I doubled the recipe and decreased the chili powder because I don’t like a lot of heat. This chili has complex flavors, is filling, versitile and easy to make. Even my carnivore husband loved it. Thank you!5 stars

  91. Love this recipe!!! We make this all the time in the winter months and I haven’t yet found a better IP veggie chili recipe :) I’ve changed up the vegetables and it still turns out perfectly every time.5 stars

  92. This recipe was dynamite and made for tasty left overs. If you’re looking for a vegan comfort food this is the ticket. I also placed over a baked potato for the guys and it was a hit.5 stars

  93. I’ve done this recipe again and again and it is just fantastic. I used dried pinto beans (soaked overnight & then cooked separately). So delicious. I ran out of veggie broth and just made it with water the other day and it came out fine.5 stars

  94. I’ve used this recipe more times than I can count. It’s a crowed pleaser (even the carnivores!) I top it off with avocado whipped with a bit of sour cream, diced jalapeños, and cilantro. It’s magic.5 stars

  95. Excellent recipe! I was on a search for an easy vegetarian chili recipe using ingredients I already have and I lucked out on finding this one. My neglected Instant Pot was put to good use. I’m refining my beginner cooking skills (as I’m an avid baker), so this was a welcome challenge. I felt proud of myself at the end as I’m sure you will, too. I look forward to cooking more recipes from your site! Thank you. <35 stars

  96. Do you have any suggestions for what to substitute for quinoa (I have a mild allergy)? Thank you! I was thinking of brown rice, but don’t want to throw off the ratios or cooking time…

    1. Hi Andrea! As you suspected, brown rice will throw off the cooking time; I’d suggest omitting the quinoa, reducing the amount of liquid by about a cup or so, and then stirring in cooked brown rice at the end. I haven’t tried the recipe this way, but that’s my best guess. I hope that helps and that you enjoy the recipe!

  97. This chili was absolutely delicious! I made this for my daughter who is a vegetarian, and now I make it all the time. Truly one of my favorite chili recipes ever!5 stars

    1. Hi Donna! It’s so hard to say what might’ve happened without being in the kitchen with you. Did you scrape the bottom of the pot before sealing it? That should help with ingredients sticking. I hope you were still able to enjoy it!

    1. Hi! You can use a slow cooker for this chili. This recipe is actually based on my slow cooker version if you’d like to check it out: It can easily be made vegetarian as well if needed!

    1. Hi Susan! You’ll want to use a can of tomato sauce, which should be a cooked puree of tomatoes. I hope this helps!

  98. This is the recipe that made me a Well Plated fan. I love chili… I love my Instant Pot. This recipe has definitely been the best chili recipe I’ve ever made!5 stars

  99. Very easy and tasty! Served it for dinner with neighbors while sitting around our firepit. Included optional toppings of cheddar cheese, cilantro, sour cream, hot sauce plus goat cheese.5 stars

  100. Omg so good and so easy! I had all these ingredients in my pantry and thought to myself that a chili would be great. Found the recipe on Pinterest and went for it! I used green beans instead of potatoes because that’s what I had available. Also, I accidentally put the beans in the pot with all the other ingredients and turned it on for 8 minutes and it still turned out perfect!5 stars

  101. Made this tonight for Meatless Monday and it was delicious! I couldn’t find red bell peppers so went with yellow and it still tasted great. Thanks for the recipe!5 stars

    1. Hi Wendy! The timing and liquid level would probably differ since this recipe uses cooked beans and not uncooked ones. 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!

    1. Hi Karen! I think that will be delicious. A slightly different flavor since the two do taste different, but still yummy!

      1. I ended up using sweet potatoes after all and my meat loving husband loved this vegetarian chili. Have made it several times now!
        Thank you5 stars

    1. Hi Sara! Yes, you can use a slow cooker. This recipe is actually based on my slow cooker version if you’d like to check it out:

  102. I didn’t have tomato sauce on hand so I subbed a can of petite diced tomatoes and a small can of tomato paste (thinned it with part of the veggie broth). This chili is absolutely delicious!5 stars

  103. Very good. My husband and I really liked it. But the amount of chipotle called for made it a bit to spicy for the kids to enjoy it. I would make it again and just reduce the spice level.5 stars

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

  104. This is a great recipe because it was delicious and because it really worked with what I had on hand. I didn’t have a can of tomato sauce so I used diced tomatoes too. Also I used a can of black beans And a can of cannellini beans. I also have a kid who can’t take spicy food yet so I went a little lighter on the chili powder. Great recipes can be tweaked in my opinion.5 stars

  105. This recipe is amazing and I send it to people all. the. time. Really hearty chili, if you’re going vegetarian you won’t even miss the meat! It does take a while to make (lots of chopping) but is worth it.5 stars

  106. that chilli was amazing. my daughter in law who is vegan raved about the chilli. also very quick and easy as chilli goes. this recipe is a keeper.5 stars

    1. Hi Lisa! On the recipe card at the bottom of this post, you can click the “2x” or “3x” button to adjust all the ingredient amounts accordingly. If you’re doubling or tripling the recipe, I recommend double-checking that your ingredients don’t go over the max fill line in the Instant Pot. I hope this helps!

  107. Just made this and we didn’t have toppings and it was still delcious! My husband enjoyed it, too. I didn’t have chipotle chili powder so added some garlic powder, red pepper flakes and a bit of Italian seasoning in its’ place. Really good! Can’t wait to try more of your recipes.5 stars

  108. Didn’t do it for me :( my sweet potato disintegrated into the chilli and ruined all the flavour. It’s just tastes like mashed sweet potato. Second time this has happened, so upset I have to chuck it. Personally think it would probably be better without the sweet potato.1 star

    1. I’m so sorry this dish didn’t turn out as you hoped, Stacey. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  109. One of mine and my partners all time fave meals, thanks. Currently wanting to make it but i only have brown rice, can quinoa be substituted for brown rice here?

    1. Hi Melanie! 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!

  110. This was the best vegetarian chili recipe I’ve tried and I’ve tried a lot! I followed the recipe completely and added chopped cilantro at the end. It was perfect and so much flavor!! Thanks for this recipe! 5 stars

  111. Made this for the first time tonight. Followed the recipe exactly but used Israeli couscous when I realizedn (too late( that I was out of quinoa. EXCELLENT recipe!5 stars

    1. I’m so happy that you enjoyed the recipe, Eileen! Thank you for sharing this kind review!

  112. Terrific recipe! We doubled to provide for a neighbor coming back from a hospital stay. Added two chilis (and a teaspoon of the adobo sauce they came in) before starting the cooking, and then some fresh corn with the beans at the end. Hearty and wonderful.5 stars

  113. First time I used my instapot was with this recipe. Glad I broke it in with this dish. I cut back the spices a bit for my daughter, 14 month old, who went for thirds according to my mom who fed her. My husband and mom really enjoyed it too. Tasty, with a nice amount of spice left in your mouth when you’re done the bite. I was worried the beans wouldn’t be soft enough but they are fine. Really enjoyed with cheddar cheese and avocado on top. Thanks for the recipe!5 stars

  114. This recipe is excellent! The sweet potatoes and tiny amount of sugar are just the right counter balance to the acidity of the tomatoes. And quinoa is the perfect thickening addition. I will definitely use this recipe as my vegan chili go-to!! Thanks!5 stars

  115. Hi Erin! Great recipe: simple to follow, dependably delicious, filling in the tum-tum. And yet there lies the crux in this chili: it’s the borborygmus, Erin. It’s the burbles and the internal lurches, the pops and burps and root-a-toot-toots. My boyfriend and I have made this three times now, and foolishly, every time, we forget how gassy it gets us. Dessert is always a palmful of Tums.

    Fiber is a formidable opponent. Will we make this again? Doubling the quinoa, adding gobs of garlic, giggling at the part where we’re not supposed to stir in the tomato sauce but ooh boy entertaining the notion? Yes, Erin, yes we will.5 stars

  116. This Instant Pot Vegetarian Chili is so delicious and flavorful! I added coconut aminos that I bought at Karman Foods and the taste turned out amazing. Love it!5 stars

  117. I made this and love it! Rave reviews from my family too. I’m curious, if there’s room to safely double the recipe in a 6-quart instant pot?5 stars

    1. Hi Stacey! 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’m so glad you enjoyed the recipe!

  118. Good flavour. Was continuous about cutting the yams to 1/2” but then found they were very soft. This made it not suitable for freezing or reheating. Will cut them bigger next time.4 stars

  119. Amazing Chili! I made it for our neighborhood chili cookoff and it was everyone’s favorite even compared to the meat chili’s. I used smoked paprika instead of the chipotle chili powder since that’s all I had. Thank you!5 stars

    1. Hi Wayne! 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.

    2. I did successfully make this great recipe with dry beans Wayne! Here is my little conversion and a link to how long you should cook your dry beans in the instant pot prior to starting this recipe. I did start with a fresh pot when the beans were finished too.

      1lb dry= 2C dry+ 8C water= 6C cooked
      15oz can= 2C cooked

      5 stars

  120. Thank you VERY much for putting this together, it’s wonderful. I hate to even ask this question after you’ve put all of the effort forth but would you happen to know approximately what ‘1 Serving’ equates to in Cups?5 stars

    1. Hi Eric! I did not measure out each serving into cups. It’s 1 serving = 1/6 of the recipe. Hope this helps!

    2. I unboxed the brand new instant pot and made our Christmas Eve meal. Everyone, including the meat eaters loved this recipe! I did omit the quinoa and decreased the broth to accommodate the change. Using the sweet potatoes added a little more prep than normal but well worth the effort. I will be using this recipe again and again!5 stars

    3. Eric,

      I just made this and separated it into individual servings. It’s approx 94-100oz. That to me is 6 – 16oz servings. Hope this helps!

  121. This chili was excellent! I was skeptical of the quinoa and sweet potatoes in chili but the whole family liked it and it had lots of flavor! I didn’t have peppers on hand so did without them and it still came out great.5 stars

  122. Hi Erin – I tried this recipe and loved it so much we’re making a bigger batch this week! However, I have a bunch of zucchini I don’t want to waste and I’m curious what you’d think about adding some to the recipe. If you think it’d be a good idea, at what step should I add it? Thanks!

    1. Hi Chelsea! So glad you enjoyed the chili! I’ve not tested the recipe by adding zucchini so it would be hard to say if it would work and timing on when to add it. If you decide to experiment, let me know how it goes!

  123. My kids (9 and 11) love this chili and ask for it all the time! They aren’t a fan of cooked tomatoes so the fact that this has just the 8oz sauce means they don’t fuss over it. I tend to double the quinoa and liquid for it but other than that its got great flavor and packs a filling dinner. Thank you!5 stars

  124. Happy New Year!

    I came upon this recipe by accident (I pulled the wrong beans out of my pantry and google recipes). I’m glad I made that mistake. This recipe is wonderful. The spices are spot on! I had all the ingredients and chose to make this with a watered down chicken broth (next time it will be vegetable broth) so as not to waste.

    Thank you for sharing. This will be a repeat meal in ’22.5 stars

  125. I love this recipe but don’t have an instant pot. Can it be adapted for regular old fashioned stove top cooking? How?

    1. Hi Janice! Here is my stove top version: Hope this helps!

  126. An outstanding vegan meal! Could not be more pleased. Will certainly become a loyal follower of your site. Thanks!!5 stars

  127. Love this recipe, have made it a few times. Agree vegeterians and meat eaters alike have loved it as well as my 3 kids who never agree on any meal.
    Have also added a few carrots and green pepper and a little smoked paprika and used chick peas or pinto beans rather than kidney beans5 stars

  128. Made this recipe exactly as written. It is a tasty, thick, hearty chili. If I modify it, it would probably be in cutting the sweet potato pieces smaller and maybe using slightly less. Overall, it is delicious.4 stars

  129. Really delicious, and nice and quick w/canned beans. Quinoa adds a nice thickener. Made as shown, without sugar and used chopped small potatoes instead of sweet potatoes as that’s what I had available. Also used cannelllini beans instead of red kidney beans. Great recipe for instapot, and vegan as well! Served w/shredded mexican blend cheese (we’re not vegan, but have vegetarians in the house) and chopped fresh onion. Would be great w/toppings suggested. We also serve chili on pasta sometimes. :)5 stars

    1. Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions.

  130. Great chili! I add a can of diced tomatoes, carrots instead of sweet potatoes, and. 1/2 cup of red lentils. Great combo of spices, perfect vegetarian meal!5 stars

  131. I’ve made this chili for so many dinner guest and everyone is amazed at how delicious it is! So easy to make and I love that by the time it’s cooked almost all the dishes are washed and put away! Being Vegan I use non dairy cheese and sour cream and even my meat eater family love it!5 stars

  132. This is an amazing recipe! My kids love it!!! It’s definitely a staple in our home! I’ve been sharing this recipe with everyone and everyone but one of my friends is a little older and not very comfortable with the instant pot. Any advice on how to soften those sweet potatoes or a reference to a recipe he could make on the stove?5 stars

    1. Hi Theresa! So glad you enjoyed the chili! Here is a stovetop version:

  133. This is really good and so easy- I use 2 roma tomatoes chopped up instead of tomato sauce. Serve with a swirl of plain yogurt, top with plenty of cilantro and a squeeze of lime. Outstanding. Even better the next day. Have made several times, next time will make a double batch and freeze half- Chop up everything the day before, and it is super quick.5 stars

  134. We have made a lot of chili versions over the years, but I have to say that this recipe was the absolute BEST black bean chili we have ever made!! 👏🏼👏🏼 Kids also loved it. The combination of sweet potato & spicy was perfect. We used 2 cans of black beans instead of kidney, vegan sour cream and didn’t need the sugar. We will make this a staple item for sure, plus share it with all our patients & students at Mohan Wellness Institute 😋5 stars

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

  136. 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

  137. 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!

  138. 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

  139. 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

  140. 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.

  141. 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!

    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

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

  143. 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

  144. 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

  145. 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

  146. 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

  147. 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

  148. 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

    1. Hi Claudia, 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.

  149. It’s been a couple of years since I made this and I had forgotten just how AMAZING this chili really is! I didn’t change a thing other than adding one small habanero pepper (just because I had it). Thank you for sharing such an easy but super delicious chili recipe!5 stars

  150. This was excellent! I used a full 15 oz can of diced tomatoes instead of tomato paste, and subtracted 1/2 cup of broth. I also used water instead of veggie broth. It was delicious!!!! Truly!

    Thank you!5 stars

      1. Hi Cindy, 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. Also other readers have tried brown rice but had to increase the time to 15 mins. If you decide to experiment, let me know how it goes!

  151. I made this vegetarian chili today and it was excellent!! What a great recipe! I thought it had just the right amount of spicy kick.5 stars

  152. This recipe is so delicious! I added a can of pinto beans as well which was perfect. I’d recommend adding half the chili powder (especially if you’re sensitive to spice) because it is very spicy! I’d also recommend adding some more tomato sauce to make it more chili-esque.5 stars

  153. On our first run at this, we used poblano peppers instead of bell and molasses instead of sugar. And… we got distracted and added a teaspoon of cayenne instead of a teaspoon of chipotle chili powder. We didn’t notice the mistake until coming back to read the recipe again for another batch because the first one turned out so good. A teaspoon of cayenne resulted in refreshingly intense heat that we loved, but we couldn’t share it with our spice-averse friends. We’ll try it with chipotle instead this time.5 stars

  154. This was delicious! Our family is getting over a cold, so I wanted something that was yummy but also easy to make. I forgot to add the quinoa so it turned out more like a thick tortilla soup. My husband doesn’t like quinoa so he was happy about my error! :) I added some broccoli hearts; it’s nice that you can add whatever veggies you have on hand. I topped with green onions and cilantro. I’ll definitely make it again.5 stars

  155. I used this recipe for a party and had rave reviews. Some people were shocked to find that it was vegetarian. I was in a hurry, so I put everything (except the beans) into the instant pot and pressure cooked it as directed. This dish might have been even better if I had sauted according to the recipe. Also, I used 1 1/2 cans of crushed fire roasted tomatoes instead of the tomato sauce and reduced the water in the broth to 1 1/4 cup. I added 1 t of paprika and 1/8 t of allspice. I could not find chipotle chili powder, so I used additional regular chili powder. To thicken the chili, I mashed some of it with a potatoe masher. I served it on a buffet with sour cream, grated cheese, and cilantro topping. What a hit! This will be my go-to vegetarian chili recipe.5 stars

  156. Solid vegan chilli. I reduced the sweet potato and used brown rice instead of quinoa (cooked for 15 minutes instead of 8)5 stars

  157. Great recipe! I never would have though to use quinoa and sweet potato, but it works! I used a normal size can of tomato sauce because that’s what I had on hand. This is definitely my new chili recipe.5 stars

  158. Love this recipe! I have made it many times following the recipe exactly. I have to feed a crowd tomorrow can I double it in a 6 quart instant pot?

    1. Hi Mike! 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’m so glad you enjoyed the recipe!

  159. I have made this so many times since getting the same Instant Pot. It is delicious! But no matter how small I chop the sweet potatoes, they always taste raw. Help! Thanks,

    1. Hi Christina! So glad you enjoyed the recipe! I’m not sure why that is happening, because the timing has worked well for myself (and others). Maybe try adding another minute to the cook time? Let me know how it goes!

  160. Hi. I’d like to make this tonight but only have dried beans on hand. Is it possible to substitute the canned beans for dried beans (i assume a longer cook time is necessary?) Or would I need to cook the dried beans on their own first? Sorry if this is a silly question…. I’m new to the instant pot:-)

  161. I love ALL your vegan recipes! I have this chili recipe on repeat. So easy, economical, tasty, and nourishing. I served this to camping guests often in the summer. The meat eaters love it too. My only sub is chilis in adobo for chipotle chili powder: we love the depth AND I have trouble finding the powder. I’m making a double batch today so I can freeze some for an upcoming airbnb stay. Thank you again!5 stars

  162. Absolutely delicious!! I left out the Quinoa because I didn’t have any and I forgot the sugar – but we all loved it. I served it with cornbread and it was incredible! Thank you!5 stars

  163. I made this and it was delicious. I did add tomatoes, extra can of chili beans, extra onions, red bell peppers and chili sauce. I put a little extra vegetable broth since the was a little left in the husband., a meat eater who will gag at me when I try to fed him plant based chowed down on it. I just told him I was making it meatless because the price of meat was outrageous. If he only knew what was in it he would have gagged and refused to eat it. Thank you for this wonderful dish. I’ll be sure to try more of your recipes5 stars

  164. I really want to make this but my husband can’t have tomato or papers, any recommendations for substitutes for this?

    Thank you

    1. Hi Adi! I’ve only tested the recipe as is, so not sure what a good or if any substitute could be used for the tomatoes and peppers. Maybe try making a white chili instead? If you decide to experiment with something different, let me know how it goes!

  165. Hi Erin, I’m so excited to try this recipe. If I were to double this recipe, do you think I could fit it in the large 8qt instant pot? Thanks!

    1. Hi Alli! I haven’t tried it myself but other readers have in an 8qt with great success! Hope you enjoy it!

  166. I love this recipe! It’s perfect for dinner or lunches and it’s easy to adjust the veggies a bit based on what I have to use. I’ve also tried it with a 1/2 cup of brown rice and it’s really delicious. Thanks so much!5 stars

  167. This is a really good recipe! We make this at least once a month with a side of cornbread. Makes great leftovers too!5 stars

    1. Hi Maureen! So glad you enjoyed the recipe! Thank you for this kind review and feedback on using the crockpot!

  168. I tried making this for the first time tonight and it was delicious! It almost never turns out this good when I try a new recipe for the first time with no tweaks. So tasty but also healthy, will definitely be making it again soon!5 stars

  169. Excellent!! One spoon of a taste and I was already texting friends about it, crafting my Instagram post, and calling it my favorite chili recipe yet. I went slightly easier on the chili powder because of my little one, but she gobbled it up. Straightforward and quick to make, but great taste and filling. Grateful to have found it. Definitely keeping this in the rotation!5 stars

  170. I’m certain I’ve reviewed this before, but I’m doing it again. 10/10 incredible. So quick and easy, SO colorful, so flavourful. I’ve made it for family, friends, work functions, and it’s a hit every time. The chipotle chili powder is absolutely worth the buy, even if this dish is the only thing you use it for. I find it freezes okay, but best fresh and for a few days afterwards as lunches. Throw a little feta or avocado on top. Amazing. So very glad I came across this. Finished product looks exactly like the photos on the site.5 stars

  171. Can I use soaked dry beans instead of canned and just cook them along with the sweet potatoes? Do I need to adjust the cooking time? (typically soaked kidney beans require 5 minutes on high)

    1. Hi Carly! I’ve only tested the recipe as written so it would be hard for me to say for sure. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!

    2. Hello Carly, when using dried beans I’ve found to cook them ahead of time in the instant pot and then set them aside for use just like “canned” beans per the recipe. You do not have to pre-soak your dried beans when cooking in the instant pot…just cook them about 35-40 minutes on high with natural release. Of course pre-soaked beans are faster and generally a bit more uniform in texture…

  172. I love this recipe! The directions are easy to follow, and I love the good ingredients that go into this dish. The leftovers were refrigerated and I’m enjoying many more meals.5 stars

  173. This was delicious!! We’ve made it twice now and love being able to adjust ingredients based on what we have!! Can’t wait to make another batch in a week or so to freeze for meals once our little one is born!! 😍5 stars

  174. Can this be frozen after cooking? How will it hold up in the freezer with the sweet potatoes- will they get mushy when reheating? Thank you!

    1. Hi Sami, 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. Enjoy!

  175. This recipe is so good I’ve made it three times already and it’s going in my regular rotation. Comes together so quickly, perfect consistency and flavour, and full of healthy ingredients. Thanks so much!5 stars

  176. Made this last night & was delicious! It was quite ‘wet’ so would probably let stand with the lid off if I make it again. Plenty of leftovers to enjoy too, yum!4 stars

    1. Hi Norene, I’m going to say yes! The method will be similar to this chili recipe: ENJOY!

  177. I have made this recipe repeatedly for over a year at least. It is cheap and quick to make. It freezes well so it’s great for bulk prepping lunches. Looks and smells so good. Its hard to find vegetarian meals that are crave-worthy and filling. It’s also easy to make vegan since the toppings/garnishes are the only ingredients that may include dairy. I highly recommend fresh cilantro and avocado chunks on top, with tortilla chips. I eat it more like a chip dip than with a spoon.5 stars