Low Sodium Vegan Instant Pot Chili

Total time1 hr

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup vegetable broth
1 tbsp tomato paste
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tbsp fresh lime juice

For serving

fresh cilantro, chopped (optional)
sliced avocado (optional)
lime wedges (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir and cook until fragrant, about 1 minute, watching closely so the spices don't scorch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!