Go Back
Instant Pot Vegetarian Weight Watchers Chili Recipe

Instant Pot Vegetarian Weight Watchers Chili

A hearty Instant Pot chili packed with beans, vegetables, tomatoes, corn, and smoky spices. It is a satisfying meatless dinner that thickens beautifully as it rests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 optional jalapeño, seeded and minced
Seasonings
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Canned Ingredients and Liquid
  • 28 ounces crushed or diced tomatoes, preferably no-salt-added
  • 15 ounces tomato sauce
  • 15 ounces black beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 15 ounces chickpeas or pinto beans, drained and rinsed
  • 1 cup low-sodium vegetable broth
  • 1 cup frozen corn

Method
 

Step-by-Step
  1. Set the Instant Pot to Sauté. Add the olive oil, onion, red bell pepper, green bell pepper, carrot, and optional jalapeño. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, chili powder, cumin, paprika, oregano, kosher salt, and black pepper. Stir for about 30 seconds, just until the spices and garlic smell fragrant.
  3. Press Cancel. Add the vegetable broth and beans, followed by the zucchini, corn, tomato sauce, and crushed or diced tomatoes. Stir lightly and scrape the bottom thoroughly so no sautéed bits remain stuck.
  4. Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 to 10 minutes, depending on how tender you prefer the vegetables.
  5. Allow the pressure to release naturally for 10 to 15 minutes, then carefully vent any remaining pressure. Open the lid away from your face.
  6. Stir the chili and adjust the seasoning. Let it stand for 5 to 10 minutes before serving so the beans, vegetables, and tomato base can thicken together.

Notes

For a lower-Points bowl, serve without cheese or sour cream and check the current WW plan for exact Points based on brands and portions. For thicker chili, choose crushed tomatoes, leave the lid off, and use Keep Warm for 10 minutes after cooking. You can also mash a small portion of the beans before serving.