If you’re looking for an easy, comforting and delicious vegetarian chili recipe, you’re going to love this Weeknight Black Bean Chili in Instant Pot! Super healthy and creamy black beans are simmered in vegetable broth with sweet diced tomatoes, and fire roasted green chilies. I season this chili with taco seasoning and a couple of teaspoons of unsweetened cocoa powder. Surprised? The bitterness and smokiness of the cocoa powder actually balances the acidity of tomatoes in this chili really well. I add a dash of fresh lime juice, sprinkle some cheese on top and dive right in!
Easiest Chili Recipe Everr!
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!
Great for Potlucks & Picnics
Black Bean Chili also makes for a great potluck and picnic dish. It’s vegetarian, gluten-free, so you don’t have to worry about dietary restrictions. If you skip the cheese, you can make it vegan too.
For potlucks, I make this chili in my Instant Pot, cover it and take the whole pot along. I turn on the SAUTE mode to warm it up and serve it right out of the pot, it cannot get easier than that. I take all the toppings and put them along side the pot, this way people can customize their bowl the way they like it.
When I’m taking it for a picnic, I make this chili slightly thicker, more like a dip consistency. I pour it in an aluminum casserole dish, top it with dices onions and Mild Pickled Jalapeño. I top that with good layer of shredded Mexican blend cheese and serve it as a dip with Tortilla chips. It’s a big hit every single time.
Stove-Top Instructions for Black Bean Chili:
This Chili can be made on the stove-top as well. Take a deep sauce pan or a stock-pot. Turn ON the flame at medium-high. Add olive oil, onions, green pepper and sauté for 1 minute. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Let the chili start bubbling. At that point, cover the pan with a lid, reduce the flame to medium and simmer for 15-20 minutes.
Remove the lid, check for seasoning. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.
Using Dried/Uncooked Beans:
Rinse your preferred brand of dried beans, about 1 cup and soak them in 3 cups of water . 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 and 25 mins for Kidney/Pinto beans. Wait for the pressure to release naturally (NPR).
More Chili Recipes from my Kitchen:
If you like this recipe, please share it with your family & friends, and don’t forget to Subscribe to Spice Cravings to get all latest recipes and tips! Your support keeps this blog going!
PIN IT TO PINTEREST
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 Mild Diced Green Chiles
- 1 pack of Taco Seasoning (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.