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Vegetarian chili


  • 2 tablespoons (30 milliliters) olive oil, divided
  • 2 cups (470 milliliters) button mushrooms
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 medium carrot, chopped
  • 1 large yellow onion, chopped
  • 5 garlic cloves, diced
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • ½ tablespoon (7.5 milliliters) paprika
  • 1 tablespoon (15 milliliters) ground cumin
  • 2 tablespoons (30 milliliters) chili powder
  • 1 teaspoon (5 milliliters) onion powder
  • 1 x 400 milliliter can chickpeas
  • 1 x 400 milliliter can black beans
  • 1 cup (240 milliliters) green lentils
  • 57 grams unsweetened chocolate, roughly chopped
  • 1 x 400 milliliter can tomato sauce
  • 1 x 400 milliliter can diced tomatoes
  • 150 milliliters tomato paste
  • 3 cups (710 millilters) vegetable broth

To serve:

  • 1 avocado, peeled, pitted, and coarsely chopped
  • 1/2 cup (120 milliliters) sliced green onions
  • 1 jalapeno pepper, sliced
  • Grated cheddar cheese


Set multi-cooker to Sauté. Once hot, add one tablespoon (15 milliliters) olive oil. Add mushrooms to multi-cooker and sauté until browned. Add red, orange, and green bell peppers, carrot, onion, and garlic and sauté until soft. Add salt, pepper, paprika, cumin, chili powder, and onion powder and stir.

Add chick peas, black beans, lentils, chocolate, tomato sauce, diced tomatoes, tomato paste, and vegetable broth and stir.

Close and lock lid. Close vent. Select Pressure Cook on high for 15 minutes. Quick release the pressure by opening valve, making sure to vent steam away from you.

Transfer to serving bowls. Garnish with avocado, green onions, jalapeno peppers, cheddar cheese, and sour cream.

Follow Vanessa Gianfrancesco:

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