Instant Pot Vegetarian Chili
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (1)

Instant Pot Vegetarian Chili

NUTRITION · PER SERVING54M COOK
CAL 20%·PRO 49%
CARBS 70G71% OF CAL
13G FIBER0G ADDED0G INTRINSIC49G OTHER9G TOTAL SUGAR
FAT 4G9% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian chili made with multiple varieties of beans, tomatoes, peppers, and warm spices. Hearty, satisfying, and equally welcome at vegan and omnivore tables.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon Avocado oil
  • 1 onion (medium, diced (I used yellow onion))
  • 1 red bell pepper (diced)
  • 4 cloves garlic (pressed or minced)
  • 15 ounces diced tomatoes ((1 can, undrained))
  • 4 ounces green chilies ((1 small can, undrained, I used mild))
  • 15 ounces black beans ((one can, undrained))
  • 15 ounces pintos beans ((one can, undrained))
  • 15 ounces Northern beans ((AKA: white kidneys, one can, undrained))
  • 15 ounces kidney beans ((one can, undrained))
  • 1 Tablespoon chili powder*
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1/4 cup ketchup
  • 2 teaspoons Better than Bullion vegetable base
  • 1/2 Tablespoon 100% pure maple syrup
  • 1 bay leaf
  • salt and pepper (to taste - I did not need any more salt since BTB is very salty on its own)
PREP
12M
SODIUM
856MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.