Veggie Bean Chili (Instant Pot)

 

I’m having so much fun learning how to use my new toy! If you haven’t joined the Instant Pot cult yet, I suggest you look into it. 🙂

I’ve been working on converting many of my favorite one-pot recipes to Instant Pot recipes, with the ultimate goal of creating an Instant Pot e-cookbook for y’all. I’ve written most of the recipes up, but now I’m in the long slow process of testing and tweaking them. I’m also in the midst of my own Instant Pot learning curve, so I’m making a lot of mistakes. I’ve perfected about 5 of the 55 recipes listed below, so… I’m thinking, it might be ready by the new year? We’ll see. No promises…

Anyway, I can’t keep all this Instant Pot excitement to myself so I decided to share a freebie with you. Here’s the chili I’ve been making on repeat all week. It’s the bomb.

Instant Pot Veggie Bean Chili

  • Servings: Makes 4 Servings
  • Print

Each Serving Contains:

  • 10 oz Veggies (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 2 oz Condiments

Ingredients

Veggie Serving

  • 1 bell pepper, diced (6 oz)
  • 8 oz corn, fresh or frozen (8 oz)
  • 1 small onion, diced (8 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 jar marinara sauce (12 oz)

Protein Serving

  • 9.5 oz dry beans, pre-soaked 6-8 hrs (I like a mix of black, pinto, & kidney)

Condiments & Spices

  • 5 cloves garlic, minced
  • 3 Tbsp chili powder
  • 1 Tbsp dried oregano
  • 2 tsp cumin powder
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 cups vegetable broth
  • 1 tsp salt

To Complete the Meal

Top each serving with 1 fat.

  • 2 oz avocado (1 fat)
  • 2 oz plant-based cheese* (1 fat)
  • 1 oz plant-based cream cheese*  (1 fat)

If eating grain, serve over 4 oz of cooked grain such as brown rice or quinoa.

Garnish options:

  • Chopped cilantro, red onions, green onions, sliced jalapeños, hot sauce

Directions

  1. Pre-soak your beans for 6-8 hours. Or do it the impatient way
  2. Use the Sauté function to sauté the onions and bell pepper for 2-3 minutes, adding vegetable broth, water, or oil to prevent burning. Add the garlic and all of the spices (except for salt) and cook 1 minute.
  3. Add tomatoes, marinara, broth, and drained beans.
  4. Close the pot lid to sealing. Set to Manual (high) for 18 minutes. When done, carefully use quick release. If the beans aren’t fully cooked, put it back in for a few more minutes.
  5. Stir in salt and corn after cooking.
  6. Divide into 4 equal sized servings, garnish with desired toppings, and enjoy!

Recipe Source: Katie’s Bright Kitchen

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34 Comments

  1. So excited to try this. It looks amazingly! And I can’t wait to get the new ebook with Insta Pot recipes..

     
  2. You just don’t know how excited I am
    About the new book since I have an instant pot!! How about the African Peanut Stew?

     
  3. A-ma-zing! Thank you for sharing!

     
  4. So excited about this! I use my instant pot all the time!

     
  5. A whole book of BLE-friendly Instant Pot recipes? This makes me insanely happy! Thank you, and best wishes on what I know will be a big project and a lot of work.

     
  6. This looks fabulous! Thanks for your hard work and your creative cooking skills! I admire you so much for the way you provide an essential aspect of support for those of us on the BLE journey! Now, two questions: do you have any thoughts on which Instant Pot is the “best”? Second: can I just move next door to you and drop by every day at lunch and dinner time? (I think I got breakfast lol!)

     
    • Haha, come on over Bonnie! 🙂 I have the Lux, 6 Qt. I don’t have any opinions about it, they are all the same to me. I got the one that was on sale at Fred Meyers across the street from my apartment, I didn’t think about it too hard. I was originally going to get the 3 Qt, but they were out, and I like the 6 Qt. It’s big, but perfect for batch cooking for one.

       
  7. I am also an Instant Pot convert, and this recipe is right up my alley – thank you!

     
  8. Elizabeth Diane

    What a great thing for all of us that love your recipes!! Thanks so much❣️

     
  9. So Nice bowl ! Thanks for this recipe. 😉

     
  10. This sounds wonderful and I can’t wait to make it. I’m traveling and will make it just as soon as I get back to my kitchen. I’ll be thrilled to get your ebook…the recipes you’re including sound delicious!
    Thanks Katie ♥️🍽🙌

     
  11. Thanks so much! I just LOVE the idea of a BLE Instant Pot cookbook, and look forward to trying this recipe first. 🙂

     
  12. Janeese Bene

    I am wondering about the plant based cheese and sour cream. I am vegan and looked at all of my vegan cheese yesterday and none look compliant. Can you tell me brands that are compliant? Thanks!

     
    • I use kite hill brand or Trader Joe’s cream cheese. I don’t really like any vegan sour cream so I can’t help you there. There are some mysterious ingredients way down the list but it hasn’t been triggering for me.

       
  13. So excited for your BLE InstantPot cookbook. I have a question for this recipe- regarding the 1/2 jar marinara ingredient (12 oz.)-are you measuring this 12 ounces by weight on the food scale? And what brand marinara sauce do you like to use?

     
  14. This looks yummy! Could you do a crock pot or stovetop split pea recipe? Thanks!!

     
  15. this was great…i love chili and finally made this…i soaked the beans overnight and used 3 kinds like you did..the kidney beans needed a little longer on the time for me, i have the 6qt lux, …we really really enjoyed this….having the leftovers for lunch…not spicy and i used fire roasted diced tomatoes, so we just added hot sauce and jalapeños and it was perfect..thank you so much again..your soups/chili is all i’ve tried so far and really been a hit..

     
  16. This is one of my absolute favorite recipes – and so easy. I froze a batch too so I can always have on hand which is so helpful in keeping your lines bright for those times you are too tired to take the time to cook! Thank you so much for sharing

     
  17. Maureen Corbett

    Hi Katie I just purchased your fabulous-looking e-cookbook for the Instant Pot. I JUST purchased the Ultra model (6 quart) and was wondering what model you got. As a newbie reading the comparisons, it seems like the Ultra lets you customize various things a little more. I look forward also to making soy milk yogurt with it too….and if you have any tips on yogurt with the Instant Pot I would love to hear !
    Thanks, my daughter and I have loved your site and recipes since the beginning!
    Maureen

     
    • Hi Maureen! I honestly don’t know what my model is, it was whatever was on sale at Fred Meyers. 🙂 I have a yogurt maker that I love, and my IP doesn’t have a yogurt setting so I’ll be sticking with that. Good luck in your experiments!

       
  18. Jennifer Gombas

    I have the Duo Mini pot and it doesn’t have a manual feature. How would I adjust the veggie chili recipe accordingly? Thanks for sharing!

     
    • Manual is just high pressure.

       
      • So I press “pressure cook” and then hit -+ button till I get the number 18?
        Thanks for your quick reply😉

         
      • And there’s also a “bean/chili cook function so wouldn’t I choose that and adjust time?

         
    • On the Duo Mini, the button marked “Pressure Cook” is what you use for manual. It just means you aren’t using one of the pre-set programs like Rice or Porridge or Soup. Then you can use the button marked “Pressure Level” to set high or low pressure.

       
      • Thank you! I also just figured out that the 3qt pot is too small for these recipes so I’ll need to return it. 😝

         
  19. Today I have to substitute Trader Joe’s organic veggie chili for your delicious homemade chili. Would you have any idea what servings these would amount to? It’s a 14 1/2 ounce can. Thanks!

     
  20. Rev. Susanne Intriligator

    Love this recipe and the whole book — best purchase ever!
    One question: You list cheese as an optional fat here. But is that BLE compliant? I see cheese listed as a protein in BLE but not listed among the fats. Can you help/explain?
    (I had made this chili a few times in my first month on BLE, and I added the cheese, which seemed like a lot. And I didn’t lose any weight!)

     
    • I don’t eat cheese so I’m not sure, but I’m pretty sure BLE people count it as a fat. I think it’s like nuts in that way. I’d ask a dairy eating BLE person.

       

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