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Vegetarian Chili Pressure Cooker Recipe

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30 Minute Pressure Cooker Chili Recipe
30 Minute Pressure Cooker Chili Recipe from growingupgabel.com

Description

This delicious, hearty vegetarian chili recipe is perfect for a cozy night in. It's made in the pressure cooker, so it only takes a few minutes to prepare. The best part is that it's packed with flavor and nutrition, yet still light on calories. This quick and easy meal is great for busy weeknights, and is sure to become a family favorite.

This vegetarian chili is made with black beans, kidney beans, and corn. It has a mix of spices, including chili powder, cumin, and paprika, for a smoky flavor. The addition of diced tomatoes and tomato paste give it a slightly acidic flavor, while the bell peppers and onions add a nice sweetness. Finally, the addition of garlic, oregano, and cilantro give it a distinct flavor. All of these ingredients work together to create a flavorful, yet light, vegetarian chili that's sure to please.

Ingredients

To make this vegetarian chili in the pressure cooker, you'll need the following ingredients:

  • 1 tablespoon of olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 bell peppers, chopped
  • 1 can (15 ounces) of black beans, drained and rinsed
  • 1 can (15 ounces) of kidney beans, drained and rinsed
  • 1 can (15 ounces) of diced tomatoes
  • 1 can (6 ounces) of tomato paste
  • 1 cup of corn kernels
  • 2 tablespoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • 1/4 teaspoon of cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup of fresh cilantro, chopped
  • 1/4 cup of sour cream, for serving (optional)

Instructions

To make this vegetarian chili in the pressure cooker, follow these simple steps:

  1. Heat the oil in the pressure cooker over medium-high heat. Add the onion, garlic, and bell peppers, and cook for 5 minutes, stirring occasionally.
  2. Add the black beans, kidney beans, diced tomatoes, tomato paste, corn, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Stir to combine.
  3. Lock the lid on the pressure cooker and set the pressure to high. Cook for 10 minutes, then carefully release the pressure and remove the lid.
  4. Stir in the cilantro and season with salt and pepper, to taste. Serve with a dollop of sour cream, if desired.

Equipment

For this recipe, you'll need a 6-quart or larger pressure cooker. A stovetop pressure cooker is recommended, but an electric pressure cooker will work as well.

Notes

This vegetarian chili can be easily customized to suit your tastes. For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. For a milder chili, reduce the amount of chili powder or omit the cayenne pepper. You can also add other vegetables, such as zucchini or mushrooms, if desired.

This chili can be served over cooked rice, quinoa, or another grain. It can also be topped with shredded cheese, diced avocado, or a dollop of Greek yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

This vegetarian chili is a great source of protein, fiber, and vitamins. It is also low in fat and calories, making it a healthy and filling meal. One serving of this chili (1 cup) contains approximately:

  • Calories: 225
  • Protein: 12 grams
  • Fat: 4 grams
  • Carbohydrates: 38 grams
  • Fiber: 10 grams
  • Vitamin A: 8%
  • Vitamin C: 24%
  • Calcium: 6%
  • Iron: 15%

This vegetarian chili is a great option for a light yet flavorful meal. It is packed with vitamins and fiber, making it a nutritious and satisfying choice. Plus, it's quick and easy to make in the pressure cooker, so it's perfect for busy weeknights. Give this vegetarian chili a try and you'll be sure to love it!


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