How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot?

You need 21 ingredients. The key ingredients include: 1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!), 1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!), 16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite), 1 (12 ounce) package frozen corn, and more.

Is Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot suitable as soups & stews?

Yes, Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Cr

Name: Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!); 1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!); 16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite); 1 (12 ounce) package frozen corn; 1 sweet potato, peeled and diced; 1 (8 ounce) package sliced mushrooms, rinsed and diced; 1 red pepper, diced; 1 tablespoon chili powder; 1 1/2 teaspoons cumin; 1 1/2 teaspoons paprika; 1 teaspoon oregano; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1 cup water; 1/4 cup green onion (and or or chives, optional garnish); 1/2 cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish); 1/2 cup sour cream (optional mixin or garnish); 1 avocado, diced (optional garnish); 1/4 cup salsa (optional garnish)

Warm up with this hearty Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot recipe. Made with pinquito beans, black beans, salsa and corn. Easy s…

This Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot relies on simple, everyday ingredients such as red pepper, diced, chili powder, cumin and paprika. It comes together quickly and makes 4 servings, at about 250 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Vegetarian Vegan Chili, Low-Salt, Instant Pot Or Crockpot

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions