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Vegan Chili (6 SP per Cup)

Prep Time 30 mins
Cook Time 20 mins
Servings 9 people


  • Instant Pot Pressure Cooker


  • Olive Oil Spray
  • 2 cloves Garlic
  • 1 cup Yellow Onion
  • 1 cup Zucchini
  • 1 cup Celery
  • 2 cans Cannellini Beans
  • 2 cans Black Beans
  • 1 can Red Kidney Beans
  • 1 cup Yellow Pepper
  • 2 cups Veggie Broth or water
  • 1 packet Mild Chili Spice
  • 1 can Corn


  • Get out your Instant Pot and make sure your sealing ring is firmly in the lid and your pot is ready.
    Hit the Saute’ button and then spray olive oil in your pot.
  • As Instant Pot is heating up, add the garlic cube and the onions to the oil and keep stirring.
  • After two minutes, add the celery and mushrooms.
  • Keep stirring.
  • After 5 more minutes (your house should be smelling amazing now), turn off your Instant Pot.
  • Then add the rest of your ingredients.
  • Turn on manual pressure for 14 minutes.
  • Let your Instant Pot do a a natural release for 5-10 minutes (as don’t touch it).
  • Then quickly release your steam valve and serve.


The only real points in this is the marinara sauce. I used Paul Newman's Marinara and it's 3 SP per 1/2 cup. If you use Whole Foods 365 Everyday Value Organic, then it would be zero points.