Pressure Cooker Vegetarian Chili

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
 Pressure Cooker Vegetarian Chili
 Pressure Cooker Vegetarian Chili


  • 1 (28 ounce) can diced tomatoes
  • 2 cups walnuts
  • 1 cup diced onion
  • 1 cup red lentils
  • 1 cup red bulgur
  • 3 chipotle peppers, chopped
  • 2 poblano peppers, chopped
  • 3 tablespoons minced garlic
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon salt
  • 4½ cups water
  • 2 cups butternut squash puree
  • 1 (15 ounce) can black beans, rinsed and drained


For best results, we recommend using:


  1. Stir tomatoes, walnuts, onion, lentils, bulgur, chipotle peppers, poblano peppers, garlic, chili powder, cumin, and salt together in the steel pot of your pressure cooker; add water and stir.
  2. Seal pressure cooker lid, turn steam vent handle to Sealing, and select Soup/Stew. Cook on High Pressure for 30 minutes. Turn steam vent to Venting to Quick Release pressure completely before removing lid.
  3. Stir butternut squash puree and black beans into chili; simmer on Keep Warm until heated through. For a thinner consistency, add ¼ cup to 1 cup water.
Mealthy tip:

Favorite accompaniments include cornbread, avocado, lime wedges, cilantro, tortilla chips, cheese, and sour cream. Reheat tomorrow for lunch and your co-workers will be jealous!

For more pressure cooker vegetarian chili recipes, you might enjoy:

Pressure Cooker Three Bean Vegan Chili

Presure Cooker Spicy Black Bean Chili

Pressure Cooker Sweet Potato and Lentil Chili


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I've made this vegetarian chili a handful of times and it doesn't disappoint! The butternut squash adds to the incredible consistency and texture of this dish. It's so hearty and delicious. I also LOVE the walnuts! I wasn't sure how I would like the added crunch, but after cooking they softened some and it was perfect. This is the best vegetarian chili I've ever had!

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Greg Jones says:

This vegetarian chili was very meaty, if that makes sense. The texture resembled traditional chili and it had great flavor. I topped it with a little sour cream, it was perfect!

Image of Garcia B

Garcia B says:

This chili is 10x better than it looks. At first I was thinking the walnuts wouldn’t be good, but it adds such a great texture to this dish. I used my favorite vegan sour cream for topping, I will def make this again.

Image of Erin Hudson

Erin Hudson says:

This chili definitely had some body to it for it to be vegan. Only thing that I changed was I used kidney beans instead of black beans.