Three-Bean Vegetarian Chili
This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.
Servings Prep Time
8servings 24hours
Cook Time
50minutes
Servings Prep Time
8servings 24hours
Cook Time
50minutes
Ingredients
  • 1cup dried pinto beanssoaked overnight in water to cover and drained
  • 1cup dried red beanssoaked overnight in water to cover and drained
  • 1cup dried black beanssoaked overnight in water to cover and drained
  • 2 medium white onionspeeled and chopped
  • 2 medium red bell peppersseeded and chopped
  • 2 stalks celerychopped
  • 1 can diced tomatoes28 ounces
  • 1 can tomato sauce15 ounces
  • 1/4cup chili powder
  • 2tbsp smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 3cups vegetable broth
  • 1cup Water
Instructions
  1. Place all ingredients in the Instant Pot®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
  2. When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.
Recipe Notes

PER SERVING
CALORIES: 323
FAT: 2g
PROTEIN: 18g
SODIUM: 712mgFIBER: 17g
CARBOHYDRATES: 60g
SUGAR: 9g