- 2 teaspoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red pepper, diced
- 3 medium tomatoes, diced
- 1 cup corn kernels, fresh or frozen
- 3 cans beans, drained and rinsed (I like to use black, kidney and pinto)
- 2–3 cups vegetable broth, depending on how thick you prefer. I usually use 2 1/2 cups
- 2 1/2 teaspoons chili powder
- 2 1/2 teaspoons cumin
- 1 1/2 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon coconut sugar
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 1 (6 oz) can tomato paste
- Press the ‘sauté’ button on your instant pot. Add the olive oil and the onion. Cook for 1 minutes and then add the garlic. Cook for another 30 seconds and add the tomatoes, red pepper, zucchini, squash and corn.
- Cook vegetables until slightly softened, 2-3 minutes. Add the beans, broth and all the spices. Stir until combined and add the tomato paste right on top of everything. You don’t need to stir it in. If you do, there is a chance it will be too thick and burn.
- Turn the sauté mode off. Securely fasten the lid on the instant pot and set the pressure valve to closed. Press the ‘pressure cook’ button and set it for 8 minutes.
- Once it’s finished cooking, carefully turn the pressure valve to open and wait for all the steam to be released. Open your instant pot and give the chili a good stir before serving. Add your favorite toppings and enjoy!
Chili can be stored in an airtight container in the refrigerator for up to 4 days.