Vegetarian Chili
By :McCormick®
instant pot chili recipe, instant pot recipe, instant pot mccormick vegetarian chili, vegetarian recipes
instant pot chili recipe, instant pot recipe, instant pot mccormick vegetarian chili, vegetarian recipes
Votes: 11
Rating: 4.73
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 1 tbsp oil
  • 1 medium red bell pepper seeded and chopped
  • 1 medium yellow onion chopped
  • 1 large sweet potato cut into 1/2 inch chunks (about 2 cups)
  • 1 cup Water
  • 1 can black beans drained and rinsed, 15 1/2 ounces
  • 1 can diced tomatoes undrained, 14 1/2 ounces
  • 1 cup frozen whole kernel corn
  • 1 package McCormick® Original Chili Seasoning Mix
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 1 tbsp oil
  • 1 medium red bell pepper seeded and chopped
  • 1 medium yellow onion chopped
  • 1 large sweet potato cut into 1/2 inch chunks (about 2 cups)
  • 1 cup Water
  • 1 can black beans drained and rinsed, 15 1/2 ounces
  • 1 can diced tomatoes undrained, 14 1/2 ounces
  • 1 cup frozen whole kernel corn
  • 1 package McCormick® Original Chili Seasoning Mix
instant pot chili recipe, instant pot recipe, instant pot mccormick vegetarian chili, vegetarian recipes
Votes: 11
Rating: 4.73
Rate this recipe!
Print Recipe
Instructions
  1. Heat oil in Instant Pot on SAUTÉ function. Place pepper and onion in pot. Cook and stir 3 minutes. Add sweet potatoes; cook and stir 2 minutes. Add water. Stir in beans, tomatoes, corn and Seasoning Mix. Close lid. Set Valve to Seal.
  2. Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
14 replies
  1. Woshirta
    Woshirta says:

    Amazing! My first ever Instant Pot meal. I couldn’t use the spice packet recommended (not kosher). So I used 2 tbl. Chili powder, 1 tbl. Curry powder and 1/2 tbl. Of cinnamon. Turned out great! Just enough heat without being too spicey.

  2. alikat_
    alikat_ says:

    surprisingly good for how simple it is. I used canned chopped tomatoes with chiles for added spice. It was a bit soupy so I had to add some flour. Served with shredded cheese and next time I’ll definitely make some rice or corn bread.

  3. Jackiwjones
    Jackiwjones says:

    It was so easy to make and the result was very yummy. I was surprised when I opened the top; the potatoes were soft and everything was flavorful. We forgot the beans, but that was okay for us.

  4. Imaamy
    Imaamy says:

    This is really good and easy to prep. I added half a red jalapeno finely diced and its spicy. I QR too early and it still came out tasty.

  5. Mmiller10
    Mmiller10 says:

    I didn’t use the chili mix, i used chili powder, salt, pepper, franks hot sauce and a little cumin. I also added shredded chicken to mine. Very good, super easy and fast!

  6. Afeuerstein
    Afeuerstein says:

    This is 1 of the best recipes I’ve made so far in the Instant pot! It came out a little watery, but I used a soup ladle to scoop out the chili and leaving most of the watery residue in the instant pot. This came out very flavorful, definitely use the Mccormick Chili mix. I topped with shredded cheddar cheese and a dollop of sour cream. So yummy!! Will be making this again for sure!

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