
By minimalistbaker.com
Easy Instant Pot Chili (Vegan, Oil-Free)
Instructions
Prep:15minCook:25min
Instant Pot chili that’s fast, easy to make, and versatile. Hearty, warming, incredibly comforting, and savory-sweet thanks to sweet potatoes and kidney and black beans.
Updated at: Fri, 28 Mar 2025 04:53:14 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
24
High
Nutrition per serving
Calories306.2 kcal (15%)
Total Fat6.7 g (10%)
Carbs57.4 g (22%)
Sugars13.5 g (15%)
Protein13.2 g (26%)
Sodium1377.4 mg (69%)
Fiber14.8 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

¼ cupwater
plus more as needed, or sub half this amount in avocado or coconut oil

120gwhite onion
medium, or yellow, diced

4cloves garlic
minced, 4 cloves yield ~2 tbsp or 12 g

1jalapeño pepper
small, or serrano, diced with seeds, remove seeds or omit pepper for less heat

164gred bell pepper
large, diced

¼ tspsea salt
omit or reduce salt if your chili powder already contains it

¼ tspblack pepper
plus more to taste

1sweet potato
medium, peeled and cubed, or sub another bell pepper or vegetable of choice, such as zucchini

3 Tbspchili powder blend
not chili flakes or cayenne pepper reduce for less heat

2 Tbspground cumin

1 Tbspsmoked paprika

2 x 15 ouncecans diced fire-roasted tomatoes
or plain

2 Tbsptomato paste

2 x 15 ouncecans kidney beans
mostly drained

1 x 15 ouncecan black beans
mostly drained

1 ½ cupsvegetable broth
or water

1 Tbspcoconut sugar
or maple syrup // helps balance flavors

chili cheese fritos
diy, or tortilla chips

rice
or quinoa

cilantro
fresh chopped

avocado

dairy-free sour cream
or plain yogurt

hot sauce
Instructions
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