If you’re looking for an easy, comforting and delicious vegetarian chili recipe, this is it!
My family loves chili! We make a gazillion versions of it , and use it in another gazillion ways- this one’s straight out of our weeknight chili collection. With a 5-minute prep, which includes opening 4 cans, putting this chili together is a breeze! Possibilities are endless with this dish. You can swap the beans with your favorite kind, add your favorite toppings- sour cream, cheese, jalapeños, spring onions, avocados and enjoy it as-is, or, use it as a topping for some amazing Chili Nachos, or, mix it with rice, wrap it in a tortilla and you have a Bean & Chili Burrito. During football season, you will always find a version of this on my table, every Sunday!
It also makes for a great potluck dish. I make it in my Instant Pot, cover it and take the whole pot along- set it to SAUTE to warm it up and serve it right out of the pot- cannot get easier than that.
Stove-Top Instructions:This Chili can be made on the stove-top as well. Take a deep sauce pan or a stock-pot. Turn the flame to medium-high. Sauté onions and peppers for a minute. Add all ingredients, reduce the flame to medium and simmer for 15-20 minutes, covered.
Using dried- uncooked beans: Rinse and soak your preferred brand of dried beans (1 cup). I like to soak them overnight. Throw away the water in which they were soaked and rinse well. Follow the recipe and press BEAN mode for 20-22 minutes for Black Beans, 25 mins for Kidney/Pinto beans, NPR (natural pressure release).
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Black Bean Chili in Instant PotPrint Recipe
- 2 15-16 oz can of black beans, rinsed and drained
- 1 14 oz can of diced tomatoes, or crushed
- 1 4 oz can of fire-roasted diced green chillies
- 1 pack of Taco Seasoning Mix (or less for mild) (see notes for substitute)
- 1/2 cup frozen corn
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 2 teaspoon unsweetened cocoa powder (optional, but highly recommended)
- 1 tablespoon olive oil
- 3/4-1 cup water(for thicker chili for Nachos, reduce water to 1/2 cup)
Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Close lid, vent set to SEALING. Cook on MANUAL (High) for 8 minutes, NPR or QR after 10 minutes. If you're short on time, you can dump all ingredients in and set the timer.
Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.
I use Trader Joe's Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tbsp chili powder, 1 tsp paprika, 1/2 tsp salt, 1 tsp cumin, 1 tsp coriander powder, 1.5 tbsp red wine vinegar, 1 tsp brown sugar.