Easy Instant Pot Chili Vegan Oil Free

Smoky spices marry perfectly with kidney and black beans and sweet potatoes. It’s hearty, warming, and incredibly comforting. Let us show you how it’s done!

Origins of Chili

While many think chili was created in Mexico, apparently that’s not where it originated! Who knew? However, one ingredient central to chili — chilies — first originated in Central or South America. They were then grown in Mexico and became an important ingredient in Mexican cuisine. So we get the confusion! The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. You can take a deeper dive into the history of chili here.

Instant Pot Chili

Our Instant Pot chili is adapted from our fan-favorite 1-Pot Red Lentil Chili. This newer version has similar delicious seasonings but skips the red lentils because they can get a tad overcooked in the Instant Pot. Plus, making it in the Instant Pot saves 15 minutes, so we’d say that’s a win! This fast and easy version is made with canned beans for ease. If you want to use dried beans, we’d suggest cooking them in advance and freezing in 1 ½ cup portions to use in place of a can of beans (leftover glass jars are perfect for this). Check out our recipes for Instant Pot black beans and kidney beans for perfectly tender beans (no soaking required)! To make the chili, sauté onions, garlic, and peppers in the Instant Pot to keep this a 1-pot recipe. Next, add the sweet potato for fiber and natural sweetness then the classic chili spices (chili powder, cumin, and smoked paprika), diced tomatoes, tomato paste, and black and kidney beans. Then we added just enough vegetable broth (or water) to prevent a burn message without making it too thin. And coconut sugar or maple syrup to balance the heat. The recipe is quite forgiving and customizable! We hope you LOVE this chili! It’s:HeartyComfortingSmokySpicySavory-sweet& Delicious! It’s the perfect entrée for sweater weather, meal prep, and beyond! For an extra satisfying meal, garnish with chili cheese fritos, fresh jalapeño, cilantro, avocado, and dairy-free sour cream or yogurt. Cornbread on the side is never a bad idea.