Vegetarian Vegan Chili, Low-Salt, Instant Pot or Crockpot Recipe
This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!).
Ingredients
- 1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!)
- 1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!)
- 16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite)
- 1 (12 ounce) package frozen corn
- 1 sweet potato, peeled and diced
- 1 (8 ounce) package sliced mushrooms, rinsed and diced
- 1 red pepper, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup water
- 1/4 cup green onion (and or or chives, optional garnish)
- 1/2 cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish)
- 1/2 cup sour cream (optional mixin or garnish)
- 1 avocado, diced (optional garnish)
- 1/4 cup salsa (optional garnish)
Instructions
- Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
- Garnish with optional items. I personally use green onions, chives, and a little more salsa.
Add Your Own Notes
Nutrition
Serving: 278gCalories: 204.7kcalCarbohydrates: 30.8gProtein: 8gFat: 7.6gSaturated Fat: 2.4gCholesterol: 7.5mgSodium: 579mgFiber: 8.8gSugar: 4.7g
Tried this recipe?Let us know how it was!