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!
4.9 from 56 votes
Leave a Review »

Instant Pot Vegetarian Chili

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spices. BEST veggie chili!

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

  1. 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.

  2. 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).

  3. Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
  4. 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!

Course: Main Course
Cuisine: American, Mexican
Keyword: Instant Pot Chili, Instant Pot Vegetarian Chili, Vegetarian Chili

Nutrition Information

Amount per serving (1 (of 6)) — Calories: 301, Fat: 4g, Carbohydrates: 57g, Fiber: 12g, Sugar: 10g, Protein: 12g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!