Vegan Chili Recipes : Instant Pot Four Bean Chili

brown chili bowl filled with chili and corn tortilla chips on site with some diced green onions on top. Text overlay says vegan chili recipes

Vegan Chili Recipes : Instant Pot Four Bean Chili

Alysen

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.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Mexican

Servings -8 servings

Calories 124 kcal

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

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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: 124kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 873mgPotassium: 128mgFiber: 5gSugar: 3gVitamin A: 1205IUVitamin C: 2mgCalcium: 62mgIron: 2mg

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