Almost-Instant Vegetarian Chili
This vegetarian chili is a super simple, one-pot meal that can be pulled together in minutes.
35 min
About 35 minutes to prep and cook
342 cal
342 calories per serving
Serves 8
Serves about 8 people
Overview
This vegetarian chili is a super simple, one-pot meal that can be pulled together in minutes — especially with frozen veggies and low-sodium canned beans. Pop all the ingredients in a multicooker and dinner is ready in no time.
Ingredients
2 (15-ounce) cans low-sodium kidney beans
2 (15-ounce) cans low-sodium pinto beans
2 (15-ounce) cans low-sodium black beans
1 (14-ounce) can fire-roasted tomatoes
1 (4-ounce) can diced green chilies
2 cups frozen chopped bell peppers
1 cup frozen corn
1 cup fresh or frozen chopped onion
1 ½ to 2 Tbsp. chili powder (to taste)
2 tsp. ground cumin
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. dried oregano
Calories: (342); Fat: (2g); Carbohydrates: (74g); Sodium: (917mg); Sugar: (9g); Fiber: (22g); Cholesterol: (0mg); Protein: (20g)
Directions
Step One
In the multicooker pot, stir together kidney, pinto and black beans, fire-roasted tomatoes, green chilies, bell peppers, corn, onion, chili powder (to taste), cumin, kosher salt, garlic powder and oregano. (If you like thick chili, drain the beans before adding.)
Step Two
Seal the multicooker and set to cook on the “beans/chili” or “soup” setting for 30 minutes.
Step Three
When the cooking stops, carefully turn the vent to release the pressure and wait 1 minute.
Step Four
Stir the chili, season to taste and serve with your favorite toppings.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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