8 servingsAmericanand Chilis Recipe Book by Kelly Jaggers

Three-Bean Vegetarian Chili

By I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

8 servings

more than 2 hours

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 24 hour

Cook Time: 50 min

Total Time: more than 2 hours

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Vegetarian

Yield: 8 servings

Ingredients

1 cup dried pinto beans
1 cup dried red beans
1 cup dried black beans
2 medium white onions
2 medium red bell peppers
2 stalks celery
1 can diced tomatoes
1 can tomato sauce
1/4 cup chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
3 cups vegetable broth
1 cup Water

This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.

INSTRUCTIONS

Place all ingredients in the Instant Pot®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.