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

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  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

Reviews

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!

Image of Greg Jones

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.