Instant Pot Spicy Vegetarian Chili in a bowl with spoon

Instant Pot Spicy Vegetarian Chili

A good vegetarian chili is all about building flavor. The addition of butternut squash, cinnamon and sweet corn complement and balance the spicy flavors familiar in most chilis. For total comfort add chili to crispy baked tater tots and top with grated cheddar cheese.

Print Recipe
Diet
vegetarian icon
Servings 4
Calories 270
Prep Time 30 mins
Cook Time 5 mins
Pressure Build & Release 20 mins
Total Time 1 hr

Equipment

3 quart mini Instant Pot

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped
  • 1 tablespoon chili powder
  • 1/2 tablespoon paprika, smoked paprika works well here, too
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon chipotle in adobe sauce, chopped or can substitute 1 ½ teaspoon chipotle pepper
  • 1 ½ cups butternut squash , cubed
  • 14 ounce can diced fire-roasted roma tomatoes
  • 15 ounce can Tri-Bean Blend
  • 1 bay leaf
  • 1/2 cup frozen sweet corn
  • avocado, sliced (optional)

Instructions
 

  • Set Instant Pot to normal sauté and add olive oil. Once hot, add diced onion and chopped red pepper and sauté for several minutes until onion and pepper have softened.
    2 tablespoons olive oil
    1 medium yellow onion
    1 large red bell pepper
  • Add chili powder, paprika, cumin, cinnamon, salt and minced garlic and continue cooking while stirring for 1 minute. Add broth and turn off Instant Pot.
    1 tablespoon chili powder
    1/2 tablespoon paprika
    1 teaspoon ground cumin
    1/2 teaspoon cinnamon
    1 teaspoon kosher salt
    3 cloves garlic
    2 cups vegetable broth
  • Add all other ingredients except the corn. Set Instant Pot to manual HIGH pressure for 5 min. Allow about 20 min for it to build pressure and about 10 min to depressurize before quick releasing.
    1 tablespoon chipotle in adobe sauce
    1 ½ cups butternut squash
    14 ounce can diced fire-roasted roma tomatoes
    15 ounce can Tri-Bean Blend
    1 bay leaf
  • Once open, remove bay leaf and mix in corn. Allow to sit a few min before serving. Add optional avocado slices to individual servings.
    1/2 cup frozen sweet corn
    avocado

Notes

  • For stove top method:  a ceramic dutch oven is ideal. Prep ingredients and follow Instpot  instructions for sauté over medium heat.  Once all ingredients are added, bring to a boil then reduce to simmer for 30 minutes.  Add corn and simmer an additional 5 minutes.  Serve. 
  • For a total comfort meal, serve over oven crispy baked tater tots. 

Nutrition

Serving: 1 g | Calories: 270 kcal | Carbohydrates: 43 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Sodium: 1506 mg | Potassium: 932 mg | Fiber: 11 g | Sugar: 11 g | Vitamin A: 7980 IU | Vitamin C: 80 mg | Calcium: 123 mg | Iron: 4 mg
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