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Instant Pot Black Bean Chili Recipe

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Instant Pot Sweet Potato Black Bean Chili Easy Vegetarian Chili! Recipe in 2021 Vegetarian
Instant Pot Sweet Potato Black Bean Chili Easy Vegetarian Chili! Recipe in 2021 Vegetarian from www.pinterest.com

Are you looking for a delicious and nutritious chili recipe? Well, you've found it! This Instant Pot black bean chili recipe is a simple and flavorful meal that will satisfy your stomach and your taste buds. It's also a great way to get a healthy dose of protein and fiber without spending a lot of time in the kitchen. This chili is packed with protein, fiber, and a delicious mix of flavors that will make you come back for more.

Prep Time

This Instant Pot black bean chili recipe requires minimal prep time. All you have to do is chop and dice some vegetables, measure out the ingredients, and you're ready to get cooking. In total, this recipe takes about 15 minutes to prepare.

Cook Time

Once the prep is done, the Instant Pot does the rest of the work for you. The cook time for this chili is only 30 minutes. That's right, this delicious and healthy chili can be ready in under an hour.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, diced
  • 1 jalapeno, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15.5 oz) black beans, drained and rinsed
  • 1/4 cup vegetable broth

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting. When the oil is hot, add the diced onion, garlic, bell peppers, and jalapeno and cook for 3-4 minutes, stirring occasionally.

2. Add the chili powder, cumin, paprika, oregano, salt, and pepper to the pot and stir to combine. Cook for 1 minute.

3. Add the diced tomatoes, black beans, and vegetable broth to the pot. Stir to combine.

4. Secure the lid on the Instant Pot and set the pressure valve to sealing. Select the manual setting and set the timer to 30 minutes. When the timer is done, allow the pressure to release naturally for 10 minutes, then do a quick release.

5. Open the lid and give the chili a stir. If desired, add additional salt and pepper to taste.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons

Notes

This chili can be served with a dollop of sour cream and some freshly chopped cilantro. You can also top it with cheese, diced avocado, or diced jalapeno for an extra kick.

Nutrition: Per Serving

Calories: 153, Fat: 3.5g, Carbohydrates: 24.3g, Protein: 7.3g

Recipe Tips

  • For a spicier chili, add more jalapeno or a pinch of cayenne pepper.
  • If you don't have an Instant Pot, you can make this recipe in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • This chili tastes even better the next day, so feel free to make a double batch and enjoy the leftovers.
  • This chili can be frozen in single-serve containers for up to 3 months.

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