This post was sponsored by BUSH’S® Chili Beans. All opinions are my own. Thank you for supporting the brands that help make Food with Feeling possible!
If you follow the blog, you probably already know how much I love a good pot of vegetarian chili. We already have a Fully Loaded Vegan Chili and a slow cooker vegetarian chili on the site, and it was high time I added an Instant Pot version.
For this recipe I used BUSH’S® Chili Beans, which bring an extra layer of flavor that I adore. These beans are gluten- and dairy-free, vegetarian, and provide 6g of plant-based protein per serving. They make the chili richer and more satisfying, and I plan to keep them stocked for all chili variations going forward.
Grocery shopping has felt a lot easier lately with the Safeway app, which helps me spot weekly deals and suggests discounts based on what I buy regularly—like these BUSH’S beans—which is very handy.
Now, on to the Instant Pot Vegetarian Chili!
One of the things I love most about the Instant Pot is that many recipes come together entirely in the pot. This chili is one of those recipes: minimal prep, everything cooked in one vessel, and a comforting, flavorful result.
Here are the simple ingredients in the vegetarian chili:
- BUSH’S Chili Beans
- Bell pepper, onion, and garlic
- Spices (chili powder, oregano, cayenne, black pepper)
- Diced tomatoes and tomato sauce
- Vegetable broth
- Baking cocoa (it deepens the flavor—trust me)
- Corn (optional, but recommended)
The method is straightforward: use the sauté function to soften the onion and pepper, add garlic, then stir in the remaining ingredients. The mixture cooks at high pressure for 8 minutes, and then you finish with a quick pressure release and stir in the corn. It’s fast and almost entirely hands-off once it’s sealed.
This chili is excellent reheated, making it a great option for meal prep. It freezes well, too—so I recommend saving a few portions for busy days.
Thanks again to BUSH’S Chili Beans for sponsoring this post. If you make this recipe, please snap a photo and tag me on Instagram @foodwithfeeling—I love seeing what you cook from the blog!
Instant Pot Vegetarian Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 4 cloves garlic, pressed or finely minced
- 3 cups vegetable broth
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 16 ounce cans BUSH’S Chili Beans in Mild Chili Sauce, I used pinto beans
- 1 tablespoon baking cocoa
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- 1 cup corn, optional — frozen works well
Instructions
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Turn the Instant Pot to the sauté setting and heat the olive oil. Add the chopped onion and green pepper and cook for about 5 minutes, stirring frequently, until softened.
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Add the garlic and cook for another 2 minutes, stirring and taking care not to burn it.
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Stir in the vegetable broth, tomato sauce, diced tomatoes, BUSH’S Chili Beans (with sauce), baking cocoa, and spices. Do not add the corn yet.
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Secure the lid, seal the pressure valve, and cook on HIGH pressure for 8 minutes.
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When the cook time finishes, perform a quick release. Stir in the corn; if using frozen corn, replace the lid and let the residual heat warm it for a couple minutes.
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Serve with your favorite toppings and enjoy.
Notes
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling when you share your photos.