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This post about our favorite Instant Pot vegetarian chili recipe with dry beans contains affiliate links, but all opinions are 100% my own. That means I earn a small commission if you purchase through my link, but doesn’t change your price.
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!
