Made with canned garbanzo and black beans plus pantry-stapes like carrots and celery, this chili pleases veggie and meat lovers alike.
Before I owned a pressure cooker, chili dinners only happened on weekends, chili simply took too long to make from start to finish on a busy night.
Enter my beloved pressure cooker.
Now I’m able to make my favorite recipe for vegetarian chili on even the busiest night. With a quick cook time of only 15 minutes under pressure, this chili makes a great meatless meal—and is so hearty and satisfying even the meat lover’s in your family will love it.
The reason why I love this chili is because it’s so darn simple. Some vegetarian chili recipes contain ingredients that I usually don’t keep in my kitchen. Not this one! It calls for canned garbanzo and black beans (but you can use any beans you like) plus green peppers, onions, carrots, celery, and a cup of frozen corn.
My secret ingredient? A small can of green chilis. I don’t know what it is about this ingredient but it takes this chili from great to AWESOME.
As written, the recipe makes a mild, flavorful chili. My preferred chili powder is Penzey’s “Regular Chili Powder.” It’s such a boring name for such a great chili powder. By the way, if you want a punch of heat, add a little cayenne pepper.
While the chili cooks, I usually make a pan of skillet easy skillet cornbread. And if I’m not in the mood to do that, I grab a bag of tortilla chips, throw them into a bowl and call it a meal.
How to Make the Pressure Cooker Chili with Canned Beans
- Use low or no-sodium canned beans.
- Rinse the beans before using them.
- Use fresh chili powder. If the powder is old, it won’t be as flavorful.
- Saute the vegetables for two minutes. This short cook time gives you a nicely flavored chili.
- Top the chili with shredded cheese, sour cream, jalapenos (fresh or pickled), red onions, scallions, or guacamole. Or a little of each!
- Serve with cornbread or corn chips.
Instant Pot Chili with Canned Beans
This easy-to-make chili uses pantry staples. Canned beans, crushed tomatoes, carrots, celery, peppers, onions, garlic, and spices.
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 medium carrots, peeled and chopped
- 1 medium green bell pepper, cored and finely diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced or put through a garlic press
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can low sodium garbanzo beans, rinsed
- 1 (15 ounce) can no sodium black beans, rinsed
- 1 cup frozen corn or canned, drained and rinsed (Optional)
- 1 (4 ounce) can chopped green chiles, medium heat
- 1 1/2 cups water
- Shredded cheese
- Sour cream
- Jalapeños (fresh or pickled)
- Red onions
Sauté the Vegetables: Turn the pressure cooker to the sauté setting. Heat the oil until it shimmers. (Some pressure cooker models will say “hot”). Add the onions, carrots, green peppers, celery, and garlic. Cook, stirring frequently, for two minutes.
Add Remaining Ingredients: Add the chili powder, cumin, and salt. Stir to combine. Add the tomatoes, beans, corn, green chilis, and water. Stir.
Pressure Cook for 15 Minutes: Secure the lid. Set the cook time for 15 minutes on high pressure. (This recipe takes about ten minutes to reach pressure.)
Release Pressure: After the cooking time completes, allow for a five-minute natural release. After five minutes, turn the valve and do a quick pressure release. Stir the chili. Taste. Adjust salt and spices as needed. If the chili is thin, turn on the saute setting to high and allow the chili to boil for about five minutes to thicken. Stir occasionally.
Serve: Serve with various toppings and cornbread or chips. Store leftover chili in the refrigerator for up to four days.