This recipe is perfect for when you need to get a meal on the table quickly. Our Instant Pot Chili is here! Made with simple, wholesome, and flavorful ingredients.
The smoked spices blend beautifully when combined with sweet potatoes, kidney beans, and black beans. This dish is hearty, warming, and comforting. We’ll show you exactly how to do it!
Origins of Chili
While many believe that chili originated in Mexico, this is not the case! Who would have thought?
Chilies, a key ingredient in chili, first originated from Central or South America. The chilies were grown in Mexico, where they became a key ingredient in Mexican food. We understand the confusion.
Instant Pot Chili
This Instant Pot Chili is adapted from the 1-Pot Red Lentil Chilli, a fan favorite. The newer version of this chili has the same delicious seasonings, but it does not include the red lentils, as they tend to get overcooked when cooked in the Instant Pot. Making it in the Instant Pot saves you 15 minutes. We’d call that a win.
For convenience, this version uses canned beans. We suggest that you cook dried beans in advance and freeze them in portions of 1 1/2 cups to replace a can.
Try our recipes for kidney beans and black beans to get perfectly tender beans.
In the Instant Pot, sauté the onions, peppers, and garlic to make this a one-pot recipe. Add the sweet potato to add fiber and sweetness. The classic chili spice mix (chili, cumin, and smoked paprika), tomato paste, black and kidney beans, diced tomatoes, and tomato paste.
We added just enough water or vegetable broth to keep it from burning, but not too much. Coconut sugar or maple syrup can be used to balance out the heat. This recipe is very flexible and can be customized!
Ingredients
- Use 1/2 cup avocado or coconut oil instead of 1/4 cup water.
- One medium yellow or white onion diced (2 cups or 120g)
- Four cloves of garlic, minced (each clove yields 2 Tbsp. or 12 g).
- One serrano or jalapeno pepper with seeds, diced (remove the seeds or leave out the pepper if you want less heat).
- One large red pepper, diced. (1.5 cups or 163 g).
- Add more salt or pepper to taste if chili powder contains salt.
- One medium sweet potato, cubed and peeled (or substitute another bell pepper, vegetable, or choice, such as zucchini, for 2 1/2 cups)
- 3 Tbsp chili powder blend (NOT chili flakes or cayenne pepper // reduce for less heat)
- Ground cumin, 2 Tbsp
- 1 Tbsp smoked paprika
- Two 15-ounce cans of diced plain or fire-roasted tomatoes
- 2 Tbsp tomato paste
- Two 15-ounce cans of kidney beans (mostly drained).
- Can of black beans (15 oz.) (mostly drained).
- Use 1 1/2 to 2 cups vegetable stock or water
- Use 1 Tbsp Coconut Sugar to balance flavors (or maple syrup).
FOR SERVING optional
- DIY Chili “Cheese” Fritos or Tortilla Chips
- Rice or Quinoa
- Freshly chopped cilantro
- Avocado
- Plain yogurt or dairy-free sour cream
- Hot Sauce
Instructions
- On your Instant Pot*, turn on the saute feature (normal by default — no high or low). Add water, red bell pepper, onion, garlic, and jalapeno once the Instant Pot is hot. Stir in a generous pinch of salt and pepper. Stirring frequently, sauté for 3-4 minutes or until the onion is transparent and fragrant. As needed, add a bit more water to avoid sticking. * Refer to the notes for instructions.
- Press “Cancel” to turn off the saute feature. Stir in the sweet potato dice, chili powder, cumin, and smoked paprika.
- Add the diced tomatoes (with tomato paste), kidney beans (slightly drained), black beans, vegetable broth (or filtered water), coconut sugar, and a healthy pinch each of black pepper and sea salt.
- Seal the Instant Pot by turning on the lid. Pressure cook for 20 minutes on HIGH. After the timer has gone off, you can either let the steam escape naturally or press the quick-release button if you are in a rush. NOTE: To keep the chili thick, you can get a burn warning if we add less liquid. If this happens, it is not likely, but you can wait 1-2 minutes and see if it fixes itself. If you don’t have enough time to finish the pressure cooking, note the remaining time. Press cancel, release the pressure quickly, add another 1/2 cup of broth or water, and continue pressure cooking for the remainder. Repeat as needed.
- Open the lid carefully and stir. Add more salt, chili powder, cumin, smoked sweet paprika, smoked paprika, smoked paprika, or coconut sugar as desired to adjust the seasoning. Stir well and taste to adjust seasonings.
- If the chili is too thin to be thickened, use the saute feature and cook it with the lid removed, stirring every few minutes.
- Serve with Chili “Cheese frritos, or add fresh jalapeno and cilantro. You can also garnish the dish with avocado, red onion, cilantro, and cultured vegan sour cream. Dairy-free sour cream and yogurt are also delicious.
- Keep leftovers in your refrigerator for up to 4 to 5 days or in the frozen food compartment for up to one month. Reheat in the microwave or on the stovetop.
