Instant Pot Vegetarian Chili Recipe with Dry Beans

This vegetarian chili recipe uses dry beans, can be made in either the Instant Pot or a slow cooker, and is a snap to make. It’s sure to go in your file of favorite family dinner recipes!
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For years, I searched for the best vegetarian chili recipe that uses dry beans. While there were plenty of vegetarian and vegan chili recipes out there, most of them used canned beans. While I don’t mind canned beans when in a hurry, I far prefer the texture and flavor of dry beans. Plus, they’re cheap!

I also wanted a recipe that was filled with a rich flavor, and that could also be made in the slow cooker. It irks me like crazy when slow cookers only take 2 hours to cook. To me, the whole point of a slow cooker is that you can set it and forget it all day long while it simmers. Using dry beans makes this possible, unlike canned beans that would turn to mush. I love being able to set everything up in the morning in one pot when using the slow cooker method, or having a meal ready to eat in an hour (with only 10 minutes of prep time) when using the Instant Pot.

What I came up with after lots of fiddling is a flavorful and smoky vegetarian chili that can be made in either the Instant Pot or a slow cooker. It’s hearty and satisfying, uses dry beans, and is even vegan (just leave off some of the toppings). It’s simple, and goes perfectly with cornbread or baked potatoes. We love it and hope you do, too!

vegetarian chlii recipe with dry beans, instant pot or slow cooker


Instant Pot Vegetarian Chili Recipe with Dry Beans


Instant Pot Vegetarian Chili Recipe with Dry Beans

A hearty and smoky vegetarian or vegan chili that can be made entirely in the Instant Pot.
4 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course, Soup
Servings 6


  • Instant Pot


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 stems celery, diced
  • 2.5 cups dry beans (I usually do 1.5 cups navy beans, 1/2 black beans, & 1/2 cup pinto beans)
  • 4 cups water or broth
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika (I prefer smoked)
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1.5 tsp salt
  • 1/2 chipotle chili in adobo sauce, minced
  • Optional: 1 tsp cocoa powder, frozen corn (I like fire roasted), 1 tsp masa harina
  • Toppings: grated cheddar cheese, sour cream, avocado, cilantro, tortilla chips


  • Turn your Instant Pot to the Saute setting. Add oil and onions. Cook 2-3 minutes, until translucent.
  • Add carrots, celery, beans, liquid, spices, chipotle chili, and cocoa powder (if using). Turn Instant Pot to manual setting and set to 55 minutes. Be sure the top knob is sealed.
  • When the chili is done cooking, do a quick release (or wait for the slow release if you prefer a softer chili).
  • If using, stir in half a 10oz bag of frozen corn and masa harina. Let warm for several minutes.
  • Add extra salt if needed. Serve with any toppings you like.


Cocoa Powder: I go back and forth on using this. It adds depth, but also a hint of sweetness that I don't always want. Feel free to go with your mood.
Masa harina: This corn flour can be used to thicken your chili or to add a bit of a corn flavor.
Slow cooker adaptations: Saute onion in a pan on the stove before adding to the slow cooker with other ingredients. Cook on high for 4-5 hours or low for 8 hours, and add an extra cup of water.
Keyword vegetarian chili






vegetarian chlii recipe with dry beans, instant pot or slow cooker



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