What is the secret ingredient for good chili?

As strange as it might sound, many people like to add unsweetened cocoa powder to chili. It brings complexity and depth of flavor to the dish. It also combines well with other flavors commonly found in chili (like tomatoes and chili powder). Don't worry it won't make your chili taste like chocolate!

What toppings are best for chili?

Adding toppings is a great way to customize this recipe and make it your own! Try adding avocado or guacamole, cotjia cheese, cheddar cheese, cilantro, green onion, red onion, jalapeño slices, sour cream, crushed tortilla chips, and/or crumbled cornbread. To keep this recipe dairy free and vegan, be sure to choose a vegan cheese and yogurt or sour cream, if using.

Healthy is subjective and means something different to everyone, but this chili recipe is packed with good-for-you ingredients, like veggies and beans that contain numerous health benefits. It’s also low in calories and fat, but high in protein and fiber, which makes it perfect for satisfying lunches and dinners.

Instant Pot Chili

Description

Perfectly spiced, thick and hearty Instant Pot Chili is so quick and easy to make! This vegan chili recipe features a blend of colorful vegetables, three types of beans and delicious seasonings, all simmered together to make a hearty and delicious meal. So good that you won’t even miss the meat!

Ingredients

Units Scale

2 tablespoons of olive oil
1 medium onion, chopped
1 medium bell pepper, chopped into small pieces
4 cloves of garlic, pressed (or finely minced)
3 cups of vegetable broth
1 15 ounce can of tomato sauce
1 15 ounce can of diced tomatoes
1 15 ounce can of kidney beans, drained and rinsed
1 15 ounce can of great northern beans, drained and rinsed
1 15 ounce can of black beans, drained and rinsed
1 tablespoon baking cocoa
1/2 teaspoon of black pepper
1/2 teaspoon of chili powder
1/2 teaspoon of oregano
1/8 teaspoon of cayenne pepper
1 cup of frozen corn

Instructions

Turn your pressure cooker to SAUTE and add in the oil. Once hot, add in the onion and saute for 5 minutes. Mix in the bell pepper and garlic and cook for 2 additional minutes.
Add in the remaining ingredients MINUS THE CORN and stir to combine. Seal the pressure cooker and set to cook on manual high for 8 minutes. Once done cooking, immediately release the pressure.
Turn off the instant pot and stir in the corn. Mix to combine and let sit for about 5 minutes to heat up the corn thoroughly. Serve with your favorite toppings and ENJOY!

Notes

Leftovers. Store leftovers in an airtight container in the fridge for up to about 4 to 5 days.
Freezing. Once completely cool, place the chili in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Chili
Method: Instant Pot
Cuisine: American

Keywords: vegan chili, vegetarian chili