Description
A cozy, hearty veggie chili packed with vibrant vegetables and protein-rich beans, easy to make in an Instant Pot.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 diced onion
- 2 minced garlic cloves
- 1 diced bell pepper
- 1 diced carrot
- 1 diced zucchini
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode and add olive oil. Heat for about a minute.
- Add onion and garlic, sauté until fragrant and onion is light golden (3-4 minutes).
- Add bell pepper, carrot, and zucchini; stir and cook for another 5 minutes.
- Stir in black beans, kidney beans, diced tomatoes, and vegetable broth. Season with chili powder, cumin, and salt and pepper to taste. Close the lid, seal the valve, and set to manual high pressure for 15 minutes.
- Once done, naturally release pressure for 10 minutes, then quick release remaining pressure. Open lid, stir thoroughly, and serve!
Notes
Garnish with fresh cilantro, sour cream, or cheese; pair with bread or rice for a fulfilling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg