Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Chili Recipes : Instant Pot Four Bean Chili
Instant Pot Four Bean Chili is a hearty and delicious dinner that you can have ready in a snap. Whether you are cuddling up with a warm bowl of chili or fixing a game day feast, this instant pot chili is perfect.
Course
Main Course
Cuisine
Mexican
Keyword
vegan chili recipes
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
-8 servings
Calories
124
kcal
Author
Alysen Heil
Ingredients
2
T
oil
(I used avocado oil)
1
cup
onion
diced
1
can
cannellini beans
drained and rinsed
1
can
garbanzo beans
drained and rinsed
1
can
kidney beans
drained and rinsed
1
can
pinto beans
drained and rinsed
2
18 oz jars
diced tomatoes
3
cups
vegetable broth
1
T
Worcestershire Sauce
Mine was Gluten free and Vegan
1
T
liquid smoke
1
T
gluten-free soy sauce
2
T
chili powder
1
t
smoked paprika
Instructions
Using your instant pot, turn on the saute feature. Add oil and onions. Saute until soft.
Next add in all ingredients.
Close your IP with your lid on secure. Make sure the vent is slide to the "sealing" side. Select the manual function, high pressure and 12 minutes.
Let pressure release naturally for 5 minutes, then carefully release remaining pressure using the quick release method.
Stir, divide into bowls and top with any special additional toppings you wish!
Notes
Topping ideas: sour cream, cheese, green onions, avocado
Nutrition
Calories:
124
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
873
mg
|
Potassium:
128
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1205
IU
|
Vitamin C:
2
mg
|
Calcium:
62
mg
|
Iron:
2
mg