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

Appliances

For best results, we recommend using:

Directions

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

Nutrition Facts

Per Serving: 215 calories; 12g fat; 23.1g carbohydrates; 8g protein; 0mg cholesterol; 381mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 215 Calories from Fat 109
% Daily Value*
Total Fat 12g 19%
Saturated Fat 1g 6%
Trans Fat 0.0g
Polyunsaturated Fat 8.5g
Monounsaturated Fat 1.8g
Cholesterol 0mg 0%
Sodium 381mg 16%
Total Carbohydrate 23.1g 8%
Dietary Fiber 8g 32%
Sugars 4.0g
Protein 8g
Vitamin A 89% Vitamin C 66%
Calcium 6% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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.