Chili is a staple in our household, especially during these cold winters; and with having an Instant Pot, it’s super easy to make from scratch! From prepping to cooking, dinner is ready in 40 minutes!
I have made this chili with pre-soaked beans, and canned beans and the results are similar. If you don’t have an Instant Pot, but craving a good and warming bowl of vegetarian chili, then I got you (see notes below).
Making chili in the Instant Pot is incredibly easy, but there is a key to making it turn out al dente. The vegetables (i.e., onions, celery, and peppers) should be the same size to ensure even cooking. One way to do this is to use a ‘chopper.’ My mom bought me a chopper years ago, and I use it for almost everything (i.e., salsa). It saves time in the kitchen, and you get perfectly chopped vegetables/fruits every time! Win-Win, eh?!
Not only is this chili is simple, but it’s hearty, thick, flavorful, and healthy! Whether you are using the Instant Pot, Slow Cooker, or the stove-top, all you need it 1 pot and those essential chili ingredients! I hope you all love this chili it keeps you warm this winter!
Until next time friends, Namaste! ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂Print