A Cozy Night In
My Favorite is Instant Pot Veggie Chili and It was one of those chilly, overcast days when all I wanted was to stay indoors and wrap myself in a blanket. The wind outside was fierce, rattling the windows, and I craved something warm and comforting to lift my spirits. As I rummaged through my pantry, I spotted the Instant Pot on the counter. That’s when the idea hit me—why not make a batch of hearty veggie chili? I could already imagine the rich, smoky aromas filling my kitchen.
A Medley of Colors and Flavors
I started gathering my ingredients: sweet potatoes, red bell peppers, onions, beans, and a bunch of spices. As I chopped and diced, the colors of the vegetables brightened up the otherwise gray afternoon. The sweet potatoes, orange and vibrant, promised a touch of natural sweetness, while the quinoa added a nutty texture to the chili. This wasn’t just any meal—it was a bowl full of nutrients, warmth, and bold flavors. I couldn’t wait to see how it would all come together.
The Magic of the Instant Pot
With everything in the pot, I hit the sauté button to bring out the depth of the spices before switching to pressure mode. One of the best things about using an Instant Pot is how it simplifies everything. In less than 10 minutes of pressure cooking, the chili was ready. As I opened the lid, the smell was incredible—the combination of smoky chipotle, cumin, and tender sweet potatoes was just what I needed to combat the cold outside. I could feel the warmth seeping into the air around me.
Comfort in Every Spoonful
I served myself a steaming bowl, topped it with avocado slices, and added a sprinkle of cilantro for freshness. Each spoonful was like a hug from the inside—hearty, flavorful, and comforting. The chili had just the right balance of heat and sweetness, and the texture was perfect with the beans and quinoa. As I curled up on the couch, savoring each bite, I felt a sense of peace and contentment. This Instant Pot Veggie Chili wasn’t just a meal; it was the cozy comfort I needed that night.
Table of Contents
Chef’s Notes-Instant Pot Veggie Chili
- Always sauté the onions, sweet potatoes, and spices before pressure cooking to enhance the flavors. This step helps the spices bloom and creates a rich base for the chili.
- When adding ingredients to the Instant Pot, avoid stirring after adding the tomato sauce. This helps prevent the burn warning that sometimes occurs with tomato-based dishes in the Instant Pot.
- Chipotle chili powder brings smoky heat, but feel free to adjust based on your spice tolerance. For a milder version, reduce the chipotle or omit it entirely.
- After pressure cooking, allow the chili to sit for 10 minutes. This resting time helps the flavors meld together and thickens the chili naturally.
- Encourage readers to personalize the chili with various toppings. From crunchy tortilla chips to creamy avocado or Greek yogurt, toppings add texture and balance to the dish.
Instant Pot Veggie Chili
This Instant Pot Veggie Chili is your ultimate comfort food! Packed with sweet potatoes, quinoa, and a medley of beans, it’s a vibrant, nutritious meal that comes together in minutes. Perfect for chilly days, this dish is both hearty and healthy, making it a family favorite. Get ready to enjoy a bowl of bold flavors and colorful ingredients that will lift your spirits!
4
servings15
minutes35
minutes301
kcal10
minutes1
hourKeep the screen of your device on
Ingredients
- Base Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion finely chopped
2 medium sweet potatoes peeled and cubed into 1/2-inch pieces (about 4 cups)
red bell peppers diced into 3/4-inch pieces
4 cloves garlic minced
- Spices
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 1/4 teaspoons kosher salt
- Liquids
2 1/2 cups low-sodium vegetable broth
1 (8-ounce) can no-salt-added tomato sauce
- Grains and Beans
1/2 cup uncooked quinoa
1 (15-ounce) can low-sodium black beans rinsed and drained
1 (15-ounce) can low-sodium kidney beans (dark or light) rinsed and drained
- Sweetener
1/2 teaspoon granulated sugar
- Optional Toppings
Sliced avocado
Chopped fresh cilantro
Shredded cheese
Crushed tortilla chips
Nonfat plain Greek yogurt or sour cream
Directions
- Heat the olive oil in the Instant Pot on SAUTE mode. Add the chopped onion and cook until it starts to soften, about 3 minutes.
- Open the lid carefully and turn off the Instant Pot. Stir in the rinsed black beans and kidney beans along with the granulated sugar
- Taste and adjust seasoning if needed. Serve hot with your choice of toppings like sliced avocado, chopped cilantro, shredded cheese, crushed tortilla chips, or a dollop of Greek yogurt.
Equipment
- chef’s knife
- cutting board
- instant pot
- measuring cups and spoons
Nutrition Facts
- Calories: 301kcal
- Carbohydrates: 57g
- Protein: 12g
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 900mg
- Fiber: 12g
- Sugar: 10g
- Vitamin A: 200IU
- Vitamin C: 100mg
- Calcium: 10mg
- Iron: 20mg
FAQ-Instant Pot Veggie Chili
Can I freeze this chili?
Yes! This chili freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
What if I don’t have an Instant Pot?
You can make this chili on the stovetop. Simply simmer all the ingredients in a large pot for 25-30 minutes until the sweet potatoes are tender and the quinoa is cooked.
How can I make this chili spicier?
For extra heat, increase the chipotle chili powder or add diced jalapeños. You could also top it with hot sauce or crushed red pepper flakes.
Can I use other types of beans?
Absolutely! Feel free to swap the black beans or kidney beans with pinto beans, white beans, or chickpeas.
How can I thicken the chili if it’s too watery?
If the chili is too thin, let it simmer uncovered for a few minutes after pressure cooking, or mash some of the beans and sweet potatoes with a spoon to thicken it naturally.
