Instant Pot Protein-Packed Vegetarian Chili

Hearty and Flavorful: Instant Pot Protein-Packed Vegetarian Chili

If you’re on the hunt for a delicious, protein-packed meal that’s both hearty and healthy, look no further than this Instant Pot Protein-Packed Vegetarian Chili recipe! Packed with wholesome ingredients and bursting with flavor, this chili is perfect for satisfying your comfort food cravings while still providing a nutritious boost. Plus, it’s quick and easy to make, thanks to the convenience of the Instant Pot. Whether you’re a vegetarian looking for a satisfying meal option or simply craving a comforting bowl of chili, this recipe is sure to hit the spot.

Ingredients

Meat Substitute

  • 1 lb Ground beef substitute, vegetarian

Produce

  • 1 (15 ounce) can Chili beans
  • 2 cloves Garlic, minced
  • 1/2 cup Green bell pepper, diced
  • 1 cup Onion, diced
  • 1/2 cup Red bell pepper, diced
  • 1 (14.5 ounce) can Diced tomatoes

Baking & Spices

  • 2 tbsp Chili powder

Oils & Vinegars

  • 2 tsp Olive oil

Instructions

Step 1: Sauté the Vegetables

  1. Set your Instant Pot to the “Sauté” function and add the olive oil.
  2. Once the oil is hot, add the minced garlic, diced onion, diced green bell pepper, and diced red bell pepper to the pot.
  3. Sauté the vegetables for 3-4 minutes, or until they begin to soften.

Step 2: Add the Meat Substitute

  1. Add the vegetarian ground beef substitute to the Instant Pot, breaking it up with a spoon as it cooks.
  2. Cook the meat substitute until it is browned and cooked through, stirring occasionally.

Step 3: Season the Chili

  1. Sprinkle the chili powder over the cooked vegetables and meat substitute, stirring to combine.
  2. Add the canned chili beans (including the liquid) and diced tomatoes to the pot, stirring to combine all the ingredients.

Step 4: Pressure Cook

  1. Secure the lid on the Instant Pot and set the valve to the sealing position.
  2. Cook the chili on high pressure for 10 minutes.
  3. Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully quick-release any remaining pressure.

Step 5: Serve and Enjoy

  1. Carefully remove the lid from the Instant Pot and give the chili a good stir.
  2. Serve the chili hot, garnished with your favorite toppings such as shredded cheese, diced avocado, or chopped cilantro.

Cook Notes and Variations

  • Spice Level: Adjust the amount of chili powder to suit your taste preferences. For a milder chili, reduce the amount of chili powder, or add a splash of hot sauce for extra heat.
  • Vegetables: Feel free to customize the vegetables in this chili to your liking. You can add additional veggies such as corn, zucchini, or mushrooms for extra flavor and nutrition.
  • Beans: If you prefer a thicker chili, you can mash some of the chili beans before adding them to the pot, or add a can of drained and rinsed black beans for additional texture.

Keto and Low-Carb Versions

Keto Version

  • Replace the chili beans with low-carb alternatives such as black soybeans or kidney beans.
  • Omit the diced tomatoes or use fresh tomatoes in moderation to reduce the carb content of the chili.
  • Serve the chili over cauliflower rice or with a side of keto-friendly vegetables for a complete meal.

Low-Carb Version

  • Substitute the chili beans with additional vegetables such as diced bell peppers, celery, or mushrooms.
  • Use a lower-carb meat substitute such as textured vegetable protein (TVP) or tofu instead of vegetarian ground beef.

Frequently Asked Questions (FAQs)

Q: Can I make this chili ahead of time? A: Yes, this chili can be made ahead of time and stored in the refrigerator for up to 3-4 days. Simply reheat it on the stove or in the microwave before serving.

Q: Can I freeze leftovers? A: Absolutely! This chili freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Q: Can I use different types of beans? A: Yes, feel free to use your favorite beans in this chili. Black beans, kidney beans, or pinto beans would all work well as substitutes for chili beans.

Q: Can I make this chili in a slow cooker instead of an Instant Pot? A: Yes, you can adapt this recipe for a slow cooker by following the same instructions and cooking the chili on low for 6-8 hours or on high for 3-4 hours.

In conclusion, this Instant Pot Protein-Packed Vegetarian Chili is a delicious and nutritious meal option that’s perfect for any occasion. Whether you’re following a vegetarian diet, looking for a quick and easy weeknight dinner, or simply craving a comforting bowl of chili, this recipe has you covered. With its simple ingredients, easy preparation, and customizable flavors, it’s sure to become a staple in your meal rotation. So fire up your Instant Pot and give this recipe a try today—you won’t be disappointed!