Veggie Chili with Marinara Sauce Recipe

Veggie Chili with Marinara Sauce

Veggie Chili with Marinara Sauce

Who doesn’t love a good, hearty vegetarian chili? This recipe uses an electric pressure cooker (I use an Instant Pot®), and really any vegetable works in it.

I usually raid my fridge veggie drawer to add whatever’s on hand. Making it in the pressure cooker means I can get this on our dinner table in under 60 minutes.

Top with sour cream and shredded cheddar for a delicious dinner that even picky kids will enjoy.


  • 1 tablespoon olive oil (or desired oil spray)
  • 1–2 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • 6 stalks of celery, chopped
  • 1 cup baby Bella mushrooms, chopped
  • Two 1-pound jars of marinara sauce (I use Newman’s Own®)
  • Two 15.5-ounce cans of small white beans (I use Goya®)
  • Two 15-ounce cans of low-sodium black beans
  • 1 mild chili spice packet (I use Mrs. Dash® Chili Seasoning Mix)
  • 2 cups vegetable stock or water
  • One 15-ounce can of corn
  • 1 medium zucchini


Hit the “sauté” button on your electric pressure cooker. Add the olive oil to the cooker.

As the cooker is heating up, add the garlic cloves and the onions and keep stirring. After two minutes, add the celery and mushrooms. Keep stirring.

Turn off the cooker, then add the rest of the ingredients and mix well.

Turn on “manual pressure” for 14 minutes. Let the cooker naturally release for 5–10 minutes (don’t touch it). Quickly release the steam valve and serve with any optional toppings you desire.


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