Three Bean Vegetarian Chili
When you fill a chili with three different types of beans and load it up with vegetables, you don't really miss the meat. Promise. This three bean vegetarian chili comes together very quickly in a pressure cooker, but you could simmer it on the stovetop instead if you prefer.Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
Featured Recipe Techniques
More about the skills used in this recipe.
Converting Recipes to the Pressure Cooker
Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique
General Tips for Pressure Cooking
It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique
Pressure Cooking Charts
Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique
Three Bean Vegetarian Chili
- Prep Time: 10 m
- Cook Time: 25 m
- Pressure Release: 20 m
- Total Time: 35 m
- Servings: 6
- 1 cup black beans
- 1 cup Great Northern beans
- 1 cup red kidney beans
- 2 tablespoons olive oil
- 2 yellow onions chopped
- 2 ribs celery chopped
- 2 large carrots sliced ¼-inch thick
- 3 large cloves garlic minced
- 2 red bell peppers chopped
- 1 green bell peppers chopped
- 1 Jalapeño pepper minced
- 1 teaspoon dried ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon salt
- 2 tablespoons tomato paste
- 1 28 ounce can tomatoes
- 1 quart vegetable stock
- 1 cup corn kernels fresh, or frozen and thawed
- 1 cup peas fresh, or frozen and thawed
- ¼ cup fresh cilantro or parsley
- sour cream optional
- Cheddar cheese grated (optional)
- Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the onion, celery, carrot, and garlic to the pressure cooker and cook together over medium heat until tender. Add the peppers and spices and continue to cook for a few minutes. Return the beans to the pressure cooker and add the tomato paste, tomatoes and vegetable stock. Lock the lid in place.
- Pressure cook on HIGH for 15 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid. Stir in the corn and peas. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and Cheddar cheese.
Comments (3)Post a Reply
I added cooked turkey and added marmite as well as tomato paste for umami. The beans were black beans I cooked in the instant pot earlier, maybe they were a little over cooked but still crazy good. Spices were bang on and I plan on making this again!
Should beans used be dry or canned?
This recipe calls for dried beans. If you wanted to use canned, you could skip 1 and add canned beans at the end with the corn, stirring them in to heat them through.