Mexican Chili

Mexican Chili

I hate Winters, especially Northern American Continent Winter. Well, not really. But this year has been crazy. We have had almost 3 snow days, and trust me, that is a something we don’t see in our part of the world that often. Its the first time I have seen snowfall in my life. So all this snow and cold business has me craving for something hot and something spicy.

Mexican cuisine is one of my favorites when I make it at home. I don’t eat Mexican at restaurants except for tacos. We live in a city which has some of the best Taco places. Since I was craving something Mexican on a cold, snow day, I decided to try my hands at Vegetarian Mexican Chili in my Instant Pot.

Yes, Instant Pot has become my new best friend.

What foods do you make on cold wintry days for your family?

If you like soup, I have an easy recipe for roasted tomato and bell pepper soup in the archives.





  • 1 cup of soaked beans ( mixture of black beans, pinto beans and red kidney beans)
  • 1 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, chopped
  • 1/2 frozen butternut squash, chopped
  • 1/2 cup corn
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 1- 1.5 cups vegetable broth or water
  • 1 tsp oil
  • 1/2 tbsp paprika
  • 1/2 tsp cumin powder
  • 1 tsp dried parsley flakes
  • 1 bay leaf
  • salt, as per taste
  • pinch of sugar

For garnish:

  • Tortilla chips or strips
  • Shredded Mexican cheese
  • Chopped or sliced avocado
  • Jalapenos
  • Sour cream


  • Turn on the Saute Mode on the Instant Pot. Once it starts getting hot, put in the oil, bay leaf and onions. After the onions start getting translucent, add in the garlic paste and mix. Let it saute for 2 minutes.
  • After that, add in the bell peppers, celery, corn sweet potatoes and butternut squash and mix.
  • Let the vegetables cook for 1-2 minutes and then add in the tomato paste and all the dry spices.
  • Now add in the soaked beans and broth and mix everything well.
  • Turn off the Saute mode on Instant Pot. Now close the lead of the Pot with the sealing and turn on Manual Mode or Pressure Cook for 12 minutes.
  • After 12 minutes, let it release pressure naturally(NPR) for 15 minutes. Open the lid of the Pot and mix well.
  • Remove the bay leaf before serving.
  • Serve the Mexican chili hot in a bowl topped with your favorite garnishes,


Serve hot & enjoy !!



  • If you do not have an Instant Pot, don’t worry. The chili can be prepared in a pressure cooker as well with 2 whistles. It can also be made in a normal pot or pan, pre-cook the beans slightly, or slow-cook the chili in the pan for about an hour or so.
  • You can also add any vegetables that you can get your hands on, like zucchini, or any other types of squash.



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