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Vegetarian Chili (Crockpot + IP)

This Vegetarian Chili is a super satisfying meatless main dish. Made in the crock pot or instant pot, it’s a healthy meal that you can easily prep in advance.

Course Main Course
Cuisine Mexican
Keyword vegetarian chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Author Jessy Freimann, The Life Jolie

Ingredients

  • 1 medium onion, diced
  • 2 bell peppers, diced
  • 1 jalapeno, diced (if you don't want it to be spicy, sub small can mild diced green chiles)
  • 3 garlic cloves, minced
  • 1 cup vegetable broth (can sub chicken or beef broth for a more traditional flavor)
  • 1 14 ounce can diced tomatoes
  • 1 14 ounce can black beans, drained
  • 1 14 ounce can pinto beans, drained
  • 1 14 ounce can kidney beans, drained
  • 1 14 ounce can corn, drained
  • 1 8 ounce can tomato sauce
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • The toppings of your choice

Instructions

Crockpot instructions

  1. Mix all ingredients in crockpot until well combined (except for the toppings). At this point it can also be placed into 1-2 plastic zipper bags to freeze.

  2. Cover and cook on low for 6 hours or high for 3 hours.

  3. Serve immediately with the toppings of your choice.

Instant Pot instructions

  1. Mix all ingredients in Instant Pot until well combined (except for the toppings). At this point it can also be placed into 1-2 plastic zipper bags to freeze.

  2. Cover and press the Manual High Pressure. Set the instant pot for 10 minutes and set the steam release to sealing.

  3. Once the time is up, do a quick release and serve immediately with the toppings of your choice.