Instant Pot Refried Bean Vegan Chili Recipe

Instant Pot Refried Bean Vegan Chili

Refried beans – which add extra creaminess – are a great addition to this hearty, plant-based chili. Serve with your favorite corn chips for a tasty crunch.

Serves: 6Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz.) vegetarian refried beans
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 3 tablespoons chili powder
  • 1⁄2 tablespoon cumin
  • 1 teaspoon salt
  • 2 cups water
  • 2 cans (14 oz.) diced tomatoes
  • 1⁄4 cup green onions, sliced
  • Corn chips, for serving

Directions

  • In Instant Pot on sauté function, add avocado oil. Once warmed, sauté onion, bell peppers and garlic until slightly softened.
  • Add refried beans, black beans, kidney beans, pinto beans, chili powder, cumin, salt and water; stir. Top with tomatoes, do not stir.
  • Cover with lid. Cook on high pressure 10 minutes. Allow to release naturally 10 minutes, then quick release remaining pressure.
  • Serve with green onions and corn chips.
  • Refrigerate leftovers.

Serves: 6

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz.) vegetarian refried beans
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) kidney beans, rinsed and drained
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 3 tablespoons chili powder
  • 1⁄2 tablespoon cumin
  • 1 teaspoon salt
  • 2 cups water
  • 2 cans (14 oz.) diced tomatoes
  • 1⁄4 cup green onions, sliced
  • Corn chips, for serving

Directions

  • In Instant Pot on sauté function, add avocado oil. Once warmed, sauté onion, bell peppers and garlic until slightly softened.
  • Add refried beans, black beans, kidney beans, pinto beans, chili powder, cumin, salt and water; stir. Top with tomatoes, do not stir.
  • Cover with lid. Cook on high pressure 10 minutes. Allow to release naturally 10 minutes, then quick release remaining pressure.
  • Serve with green onions and corn chips.
  • Refrigerate leftovers.