Instant Pot Vegetarian Jalapeno Chili - Dump and Go Dinner
Jazz up your vegetarian chili options with the irresistible combination of jalapeño and cream cheese in our Instant Pot Jalapeño Chili recipe. Topped with shredded pepper jack and crumbled corn chips this easy dinner is a must try!
Ingredients
- 1 ¼ cups dice Onion
- ⅔ cups seed and dice Jalapeño
- 3 teaspoons mince Garlic, Cloves
- 3 ½ cups drain and rinse Great Northern Beans, Canned
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- ⅛ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Oregano, Dried
- 2 cups Vegetable Broth/Stock
- 10 ounces Diced Tomatoes with Green Chiles
- 14 ounces Whole Kernel Corn, Canned
- 8 ounces Cream Cheese
- ¼ cups Pepper Jack Cheese, Shredded
- ½ cups crush Corn Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide onion, jalapeno, garlic, beans, chili powder, cumin, salt, black pepper, oregano, broth, diced tomatoes and corn among indicated number of round freezer containers. Label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine onions, jalapeno, garlic, beans, chili powder, cumin, salt, black pepper, oregano, broth, diced tomatoes and corn in the inner pot.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Set on warm and stir in cream cheese and cook for 3 minutes.
- Serve topped with cheese and chips.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 590
- Total Fat
- 26g
- Saturated Fat
- 13g
- Trans Fat
- 1g
- Cholesterol
- 64mg
- Sodium
- 2043mg
- Total Carbohydrates
- 69g
- Fiber
- 15g
- Sugar
- 15g
- Protein
- 24g
- WW Freestyle
- 12
8 Comments
Join the discussionSo I’m a bit confused by this recipe. A) Neither the ingredient list nor the instructions reference chickpeas, so why is this called chickpea chili?? B) This recipe calls for 135oz of great northern canned beans… which is almost 8.5lbs of beans. Surely this is a typo???
Can you clarify either of these points?
Laura, thanks for bringing this to our attention. We had this all wrong! We’ve taken chickpea out of the title and fixed the canned beans amount.
I wish they’d answered you! I have the same question!
The next line after title still says chickpeas.
The irresistible flavor of jalapeño poppers will warm you up in this adaptation of classic chicken chili prepared with chickpeas
Good catch!
The recipe has been updated appropriately 🙂 thanks!
Could this recipe be doubled and fit in a 6 quart Instant Pot?
It would be a tight fight and may be too much for a 6 quart IP. If you give it a try, please let us know! If you go to try and it’s too much -you can always freeze the other half of it for later 😉