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.
Julie Ann Westover says
Literally the best chili I ever had!!!❤️
So glad you enjoyed it!
Sharon H says
You forgot to mention the corn in the recipe at all! One cup frozen is mentioned in the intro and never listed in the ingredients or directions. Did you add it at the beginning of pressure or after release?
Sorry about that! It’s been updated now. The corn is added at the beginning of cooking.
Sharon H says
Thanks Elizabeth! That’s what I did and I have to say it was OUTSTANDING. My family of meat eaters devoured it!
Yay! Glad you enjoyed it. Sorry for the confusion at first!
I made this last night without the green chili. I didn’t have any on hand. I added red pepper flakes to my bowl for the heat. I have tried many vegetarian chili and they were good but I enjoyed this recipe so much better. Thank you so much for sharing. I will be making this again and again
Yay! I’m so glad you enjoyed it!
Mine was a LOT more watery than the chili in your picture!
The thickness can vary depending on the tomatoes. If it comes out too thin, switch on the sauté setting, after releasing the pressure and removing the lid. Allow the chili to boil for five minutes. It should thicken right up.
My chili also came out very watery so I opened a can of kidney beans and mushed them all down and added that to thicken it up. I then added a bit more salt/chili powder/ 1/8 tsp of cardamom and it turned out great.
This was so good! I was skeptical about the carrots and celery (why?) but IT IS SO GOOD. We served it with rice. Thanks for sharing it!!!
My husband wanted chili, do to recent health issues the conventional kind was out of the question. I made your chili last night and it was delicious! Thank you for sharing this recipe!
Christopher Low says
We’ve made this a bunch of times…lots of flavor and super easy. Love it!