Q1: What is the absolute secret to a deep, rich flavor in a vegetarian chili?

There are two main secrets, both used in this recipe! First, take the time to properly sauté your vegetable base and "bloom" your spices on the "Sauté" function. This builds a deep, aromatic flavor foundation. Second, the addition of chipotle peppers in adobo sauce and a whole, dried chile is a game-changer. They add an incredible, complex smokiness that provides a "meaty" depth of flavor without any meat.

Q2: Do I really not have to soak my beans before I use them in the Instant Pot?

That's right, no soaking required ! This is one of the most magical and time-saving benefits of using an Instant Pot. The high-pressure cooking environment is powerful enough to cook the beans perfectly from dry in under an hour, a process that would take many hours on the stovetop.

Q3: Can I make this chili ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the chili cool completely, store it in the refrigerator, and then gently reheat it on the stovetop or in the microwave.

Q4: Can I freeze this chili?

Yes, this is a fantastic freezer meal! Let the chili cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: What is a Guajillo chile?

Guajillo chiles are one of the most popular and common dried chiles used in Mexican cuisine. They have a beautiful, smooth, deep red skin and a wonderful, mild-to-medium heat level. Their flavor is bright, tangy, and slightly sweet, with notes of green tea and berries, and a lovely, subtle smokiness.

Instant Pot Vegetarian Chili (with Dry Beans!)

The Best Instant Pot Vegetarian Chili (with Dry Beans!)

A hearty and flavorful vegetarian chili made conveniently in a single pot using an Instant Pot. This recipe features a rich, smoky flavor base from sautéed onions, bell peppers, and jalapeño, which are seasoned with chili powder, cumin, and coriander. The chili is pressure-cooked with fire-roasted tomatoes and dried pinto and kidney beans (no pre-soaking required). An optional whole dried guajillo chile can be added for extra depth. The finished chili is perfect for a weeknight meal and can be served with a variety of fresh toppings.

Author: Grace

Ingredients

2 tablespoons avocado oil
1 large white onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, stemmed and diced
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon dried oregano
1 teaspoon sea salt
1 tablespoon tomato paste
3 garlic cloves, grated
1 (14-ounce) can diced fire-roasted tomatoes
½ cup dried pinto beans
½ cup dried kidney beans
1 cup water
1 dried Guajillo chile (optional)
Freshly ground black pepper
Serving options:
Diced avocado
Lime wedges
Sliced radishes
Grated cheddar cheese
Fresh cilantro
Sliced jalapeños

Instructions

Select the ‘Sauté’ function on your Instant Pot. Drizzle the avocado oil into the pot and add the onion, red and green bell peppers, and jalapeño. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
Add the chili powder, cumin, coriander, oregano, salt, and tomato paste. Sauté, stirring, for 2 more minutes until fragrant.
Add the grated garlic, diced tomatoes, dried pinto and kidney beans, water, and the optional dried chile. Stir to combine.
Secure the lid on the Instant Pot, ensuring the steam valve is in the sealing position. Pressure cook on HIGH for 45 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally. This will take 20 to 30 minutes.
When the float valve has dropped, carefully remove the lid. Stir the chili, pressing the cooked guajillo chile (if using) against the side of the pot to release its flavor. Remove and discard the chile.
Season the chili to taste with more salt and pepper, and serve with your desired toppings.

Notes

This is a true one-pot meal, with the initial sauté and the pressure cooking all happening in the Instant Pot.
A key advantage of this recipe is that it uses dried beans without the need for any pre-soaking, which is made possible by the pressure cooker.
Letting the pressure release naturally is an important step that allows the beans to finish cooking and become perfectly tender.
The base recipe is vegan; adding the optional cheddar cheese makes it vegetarian.

Find it online: https://www.eatswithsoul.com/pot-vegetarian-chili/