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
- Set your Instant Pot to the “Sauté” function and add the olive oil.
- Once the oil is hot, add the minced garlic, diced onion, diced green bell pepper, and diced red bell pepper to the pot.
- Sauté the vegetables for 3-4 minutes, or until they begin to soften.
Step 2: Add the Meat Substitute
- Add the vegetarian ground beef substitute to the Instant Pot, breaking it up with a spoon as it cooks.
- Cook the meat substitute until it is browned and cooked through, stirring occasionally.
Step 3: Season the Chili
- Sprinkle the chili powder over the cooked vegetables and meat substitute, stirring to combine.
- Add the canned chili beans (including the liquid) and diced tomatoes to the pot, stirring to combine all the ingredients.
Step 4: Pressure Cook
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Cook the chili on high pressure for 10 minutes.
- 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
- Carefully remove the lid from the Instant Pot and give the chili a good stir.
- 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!