This Instant Pot Vegetarian Chili Recipe is the perfect dish when you want something warm, comforting and vegan. Enjoy a vegan chili that’s so good that even your non-vegetarian friends won’t even care that it’s a meatless dish .
Why This Is The Best Vegetarian Chili You’ve Ever Had
- Fast. Ready in under an hour with the help of your Instant Pot.
- Easy. A simple pour and cook recipe .
- Vegetarian . Who needs meat for a delicious and filling chili recipe?
- Vegan . An amazing blend of veggies and lentils make it a great option for your next vegan dinner night.
The dish typically consists of a mixture of beans and ground beef and has a place in our hearts as classic American comfort food.
But what about those living a vegetarian lifestyle ? This Instant Pot Vegetarian Chili Recipe gives you all goodness of a classic chili in a deliciously meatless form.
I mean, if they can make a veggie-less chili , why can’t they make a meatless version as well? You most certainly can, and let me tell you, this great recipe for chili is every bit as good as the classic.
From the bite of the black beans and kidney beans to the slight crispness of the corn and the zucchini to the smoky, mild spiciness of the canned chipotle peppers in adobo sauce, you’re sure to enjoy this Vegetarian Chili Recipe every bit as much as any other good chili.
Add on a little fresh cilantro and some of the toppings suggested below, and you’ve got a vegan chili that will become your go-to easy chili recipe.
Not only is this a delicious vegetarian chili , but it’s also a very easy chili recipe, and that’s thanks to it being an Instant Pot recipe .
Believe me, if you haven’t invested in an Instant Pot yet, you really must get yourself one! It takes an otherwise lengthy recipe and cooks it in a fraction of the time while still infusing the ingredients with so much flavor.
What Is Vegetarian Chili Made Of?
This vegan chili’s main ingredients are dried beans such as pinto beans, black beans, corn, zucchini, onion, and fire-roasted chopped tomatoes .
Even though I used pinto beans and black beans in this recipe, you can actually use whatever beans you’d like.
If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cooking time to 20 minutes.
You can also use canned beans , but if you do that, be sure to reduce the cooking time to about 4-5 minutes.
I would not suggest adding lentils to this recipe along with the beans, as they cook a lot faster than the larger beans would. Instead, if you wanted to use lentils, try this lentil and spinach soup , or this red lentils soup .
One thing I noticed is that using black beans in the chili makes it tasty, but it also colors the chili a bit dark and I don’t love that. I have a different recipe for an Instant Pot black bean chili that’s amazing, as well as a black bean soup recipe , and also a black beans and rice recipe that you might like.
How To Make Instant Pot Vegetarian Chili
Follow these steps to make this Instant Pot recipe :
- Defrost the frozen corn.
- Blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt, and oregano until smooth.
- Pour the sauce into the Instant Pot . Add water to the Instant Pot . Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on high pressure. Allow the pot to rest undisturbed and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest. The corn and zucchini will cook in the residual heat.
- Add optional toppings if using.
How To Make This In The Slow Cooker
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Is This AlsoVeganChili?
Yes, this recipe is also a vegan chili recipe . Be cautious of the ingredients in the tortilla shells you use to thicken it, as some brands may use lard in their ingredients.
There are many brands that are vegan friendly.
Are Chili Beans Healthy?
The dried beans in this Instant Pot Vegetarian Chili recipe actually have tons of health benefits. They’re a great source of protein (especially for those living a vegan lifestyle), they’re an excellent source of fiber which is great for GI health and helps lower cholesterol , and they’re high in iron which is essential for healthy red blood cells, hair, skin and nails .
What Should I Serve With It?
Much like any good chili, this Instant Pot Vegetarian Chili Recipe is only made better when you add some toppings in the mix.
There are tons of delicious options out there, more than I could possibly list in one place. But here are just a few scrumptious suggestions:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped fresh cilantro
- Chopped Jalapeños
- Shredded Lettuce
- Shredded cheese such as sharp cheddar cheese
- Chopped Bell Pepper
- Chopped red onions
- Chopped Green Onions
- Salsa or hot sauce
- Crushed Tortilla Chips
- Stir in some steamed quinoa
How Long Can You Keep Vegetarian Chili?
This Instant Pot Vegetarian Chili recipe should keep for up to 5 days in the fridge.
Just make sure to keep it in an airtight container and give it a quick stir before you reheat it as the ingredients can sometimes separate when they’re refrigerated.
Can I Freeze Vegetarian Chili?
Another fantastic thing about this easy Vegan Chili Recipe is that it freezes very well! You may want to add a little water or vegetable broth to freeze it, especially if your chili was thick. I like to use these cubes to freeze my soups.
That makes this a fantastic recipe for meal prep. So go ahead and make some extra to enjoy later.
Just make sure that you portion it out before freezing it, as nobody wants to wait for an entire vat of chili to defrost before getting to enjoy some.
Interested In Vegan Instant Pot Recipes?
- Edamame Salad with Quinoa
- Cowboy Caviar
- Instant Pot Barley and Lentil Pilaf
- Simple Lentil Soup
- Instant Pot Black Beans and Rice
- Baingan Bharta
- Aloo Gobi
Instant Pot Vegetarian Chili
Equipment
- Instant Pot
- VITAMIX BLENDER
Ingredients
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Canned Fire Roasted Tomatoes
- ▢ 1.5 tablespoons Minced Garlic
- ▢ 3 corn tortillas
- ▢ 1 tablespoon Chipotle Chile in Adobo Sauce , chopped
- ▢ 1 tablespoon Mexican Red Chili Powder , (not cayenne)
- ▢ 2 teaspoons Ground Cumin
- ▢ 2 teaspoons Kosher Salt
- ▢ 1 teaspoon Dried Oregano
- ▢ 1 cup Water
- ▢ 1/2 cup dried pinto beans , soaked overnight or for 1 hour in hot water
- ▢ 1/2 cup dried black beans , soaked overnight or for 1 hour in hot water
- ▢ 2 cups Corn , fresh or defrosted frozen corn
- ▢ 2 cups Zucchini , chopped
Instructions
- Set the frozen corn on the counter to defrost.
- In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Pour the sauce into the Instant Pot . Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot . Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
- Add optional toppings if using and serve.
Slow Cooker Instructions
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Optional Garnishes:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped cilantro
- Shredded Lettuce
- Grated sharp cheddar cheese
- Chopped red onions
- Salsa or hot sauce
Tips And Tricks For Vegetarian Chili
- Even though I used [eafl id=“44835” name=“Dried Pinto Beans” text=“pinto beans”] and [eafl id=“44834” name=“Dried Black Beans” text=“black beans”] in this recipe, you can actually use whatever beans you’d like. I love[eafl id=“44833” name=“Red Kidney Beans” text=" red kidney beans"] in this chili.
- If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
- This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
- This recipe freezes very well!
- Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they’re refrigerated.
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Originally Published December 21, 2019
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Vegetarian Chili
Ingredients
- 1 cup Onion chopped
- 1 cup Canned Fire Roasted Tomatoes
- 1.5 tablespoons Minced Garlic
- 3 corn tortillas
- 1 tablespoon Chipotle Chile in Adobo Sauce chopped
- 1 tablespoon Mexican Red Chili Powder (not cayenne)
- 2 teaspoons Ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Dried Oregano
- 1 cup Water
- 1/2 cup dried pinto beans soaked overnight or for 1 hour in hot water
- 1/2 cup dried black beans soaked overnight or for 1 hour in hot water
- 2 cups Corn fresh or defrosted frozen corn
- 2 cups Zucchini chopped
Instructions
- Set the frozen corn on the counter to defrost.
- In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Pour the sauce into the Instant Pot . Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot . Stir in the beans.
- Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
- Add optional toppings if using and serve.
Slow Cooker Instructions
- Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
- Blend. In a blender jar , blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
- Add. Add 2.5 cups of water and beans.
- Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
- Cook. Set slow cooker on low for 12 hours or high for 10 hours.
Optional Garnishes:
- Sour cream
- Avocado slices
- Pickled jalapenos
- Chopped cilantro
- Shredded Lettuce
- Grated sharp cheddar cheese
- Chopped red onions
- Salsa or hot sauce
Tips And Tricks For Vegetarian Chili
- Even though I used [eafl id=“44835” name=“Dried Pinto Beans” text=“pinto beans”] and [eafl id=“44834” name=“Dried Black Beans” text=“black beans”] in this recipe, you can actually use whatever beans you’d like. I love[eafl id=“44833” name=“Red Kidney Beans” text=" red kidney beans"] in this chili.
- If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
- This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
- This recipe freezes very well!
- Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they’re refrigerated.
Instant Pot Vegetarian Chili https://twosleevers.com/instant-pot-vegetarian-chili/
Air Fryer Kofta Kabab is a low-carb kebab dish made with ground beef, kofta kabab spice mix, garlic, parsley, oil, and salt. It’s quick and works well for a weeknight keto/paleo-friendly dinner, since the kababs cook in about 10 minutes. Unlike traditional kofta kebabs that rely on skewers and grilling or deep frying, this version air-fries the kofta (no skewers needed) and uses a stand-mixer method to make the meat sticky so it holds its shape.
Where Do Kebabs Come From?
Every country has its own version of kababs or meatballs. And I think you can never have too much grilled, meaty, spiced goodness, so I’m all for this! More kababs, I say! All the time! Especially if they are Keto Meatballs. I have some amazing Greek Meatballs that are to die for. They make for the perfect easy Keto dinner .
In fact, I do have several kabab recipes myself. Whether it’s the Indian Mint and Chile kebabs, the chicken bratwurst , the African Merguez meatballs , or heck, even the Keto Wontons , I love them all. I’m guilty of calling them all my best meatball recipe .
This Kofta Kabab recipe is based on the kofta kabab spice mix I make. So I can’t really tell you what country these are from–they’re just…delicious kababs. Just eat them.
The good news with these kofta kababs is that they are spiced, but not spicy. This makes them very family-friendly. My son Alex, who was a super picky eater, devours these, as have every kid I’ve ever fed them to.
To make these air fryer kofta kababs, you need to make the kofta kabab spice mix and, using a stand mixer, blend together the meat, spice mix, and parsley. Do not skip this step–you need the meat proteins to bind together and become sticky so that the kofta holds its shape.
WHAT KIND OF MEAT DO YOU USE?
I used 80% ground beef, but you can use any kind of meat you’d like, including ground chicken, ground lamb, or a combination of beef and lamb, which would be fabulous.
If you use lean ground meat such as venison, bison, or turkey, you may need to add a little more oil and/or cook until just done, and be very careful not to overcook.
TO SKEWER OR NOT TO SKEWER THESE AIRFRYER KOFTA KABABS?
Typically, skewers serve two functions. Primarily, the metal inside the kabab helps cook the meat on the inside a little faster. Skewers also help the cook to transport and flip meats and vegetables.
The problem is that they don’t make great metal skewers for the air fryer. If they do, they’re not flat which is the right shape for these kababs. And let’s be honest—I suck at getting ground meat to obediently lie still on a skewer.
But in an air fryer , I wasn’t sure the little bamboo skewers would do any good with respect to either cooking or flipping. So I tried it both ways. No difference in taste—and a lot easier to make without skewers.
Then again, meat eaten off a stick always tastes better, so if you want to use 8-inch bamboo skewers, feel free. But they’re not needed for this kofta kababs air fryer recipe .
WHAT TO EAT WITH THESE KETO MEATBALLS
While these taste so delicious, you may want to make a meal out of only the kababs; offering a side dish is always nice when you’re cooking for the rest of your family. Here are some of my recipes that would complement them to make an easy Keto dinner .
Cauliflower Mac and Cheese
- Cauliflower Mac and Cheese with Bacon and Jalapenos - tastes so good you won’t even miss the carbs.
- Keto Creamed Spinach - a delicious Keto side dish in the air fryer.
How To Make Kofta Kababs
- Add all of the ingredients into the bowl of your stand mixer .
- Using a stand mixer , blend together all ingredients. I also use this method to make my gyro meat . If you have time, let the mixture sit in the fridge for 30 minutes. You can also mix it up and set aside for a day or two until you’re ready to make the kababs
- Although I tried this with and without skewers , it really makes no difference to the final product. Since it’s a lot easier to simply shape the kababs by hand, divide the meat into four and make four long sausage shapes (or Pokémon shape or whatever you want).
- Place the kababs in your air fryer and cook at 370F for 10 minutes.
- Check with a meat thermometer to ensure that the kababs have an internal temperature of 145F.
EQUIPMENT YOU MAY NEED TO MAKE THIS KABAB RECIPE
- Gowise Air Fryer or Breville Smart Oven Air or Philips Avance XL
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Coffee grinder to make the kofta kabab spice mix
- Stand mixer to beat the heck out of the meat to make it sticky
If your air fryer kofta kabab is falling apart, it’s usually because the mixture isn’t binding well. Common causes are using meat that’s too lean (low fat), not mixing long enough to get that sticky kofta texture, adding too many wet mix-ins, or shaping the logs too loosely. For keto air fryer kofta kebabs (no breadcrumbs), mixing is even more important. Work the ground meat until it turns tacky, then rest/chill the mixture 15–30 minutes so it firms up, and shape tight, even kofta logs (or patties) before cooking. Also, avoid flipping too early. Let the first side set so the kofta releases cleanly and holds its shape.
Yes, you can prep air fryer kofta kabab mixture the night before, and it often turns out better. The kofta kebab seasoning blend has time to hydrate, and the meat firms up for easier shaping. Mix until the meat gets sticky (key for no-breadcrumb keto kofta), then cover airtight and refrigerate overnight. When you’re ready, shape the kofta logs or patties cold and air fry as usual. If the mixture looks a little wet the next day, give it a quick re-mix to tighten the bind before cooking.
To keep air fryer kofta kabab juicy, start with a fattier grind (around 80/20 beef or use lamb), and avoid overcooking. Shape evenly so the centers finish at the same time. Mix the meat just until it turns sticky for binding, then chill 15–30 minutes so the kofta holds moisture and shape, and air fry in a single layer so hot air circulates without drying the surface. Pull the kofta as soon as it’s cooked through, then let it rest a few minutes so the juices redistribute. This is the easiest way to get juicy keto air fryer kofta kebabs instead of dry ones.
Air Fryer Kofta Kabab Recipe Low Carb
Equipment
- Coffee Grinder
- KITCHENAID STAND MIXER
- Measuring Cups
- Measuring Spoons
- Gowise Air Fryer
- CUTTING BOARD
- Good set of Kitchen Knives
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ ¼ cup ( 15 g ) Chopped Parsley
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 2 tablespoons ( 2 tablespoons ) kofta kabab spice mix
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Instructions
- Using a stand mixer, blend together all ingredients. If you have time, let the mixture sit in the fridge for 30 minutes. You can also mix it up and set aside for a day or two until you’re ready to make the kababs
- Although I tried this with and without skewers, it really makes no difference to the final product. Since it’s a lot easier to simply shape the kababs by hand, divide the meat into four and make four long sausage shapes (or Pokémon shape or whatever you want).
- Place the kababs in your airfryer and cook at 370F for 10 minutes.
- Check with a meat thermometer to ensure that the kababs have an internal temperature of 145F.
- Sprinkle with additional parsley for garnishing and serve with tzatziki, a cucumber tomato salad, and pita bread.
To make in an oven
- Preheat the oven to 375F as you begin preparations.
- Line a small baking pan with foil and then place a rack inside the pan. Your kababs should be placed on the rack so that the fat drips down.
- You may choose to finish them off with a broil.
- To make on the grill
- Preheat grill to 375F as you begin preparations.
- Mix together ingredients in a stand mixer
- Place meat on skewers
- Grill until kababs reach an internal temperature of 145F
Watch The Video
- I used 85% ground beef but you can use any kind of meat you’d like including ground chicken, ground lamb, or a combination of beef and lamb which would be fabulous.
- If you use lean ground meat such as venison, or bison, or turkey, you may need to add a little more oil and/or cook until just done and be very careful to not overcook.
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
