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.
Servings 6 -8 servings
Calories 124kcal
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: 124kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 873mg | Potassium: 128mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg