Instant Pot or Dutch Oven Chili

 Instant Pot or Dutch Oven Chili

I came up with this recipe for chili that can be Vegan, Vegetarian or even Regular Unrestricted food preference.  The taste and texture is wonderful and the cooking method can be anything available to you… The Vegan or Vegetarian version can even be served cold like a ‘gazpacho'.  If you follow an unrestricted food program ~ add  cooked chicken, shellfish or meat!


1 1/2 – 2 tbsp.          vegetable oil

3 tbsp.                      tomato paste

28 oz can                 diced tomatoes

8 oz                          vegetable or chicken broth

16 oz                        garbanzos beans

13 3/4 oz                  artichoke bottoms

2 1/4 cups                cremini mushrooms (regular white type)

1 1/4 cups                diced carrots

1 1/4 cup                 diced celery

1 medium                diced sweet onion

3/4 tsp                     dried oregano

3/4 tsp                     cumin

3/4 tsp                    garlic powder


1 cup                      grated cheese (vegetarian)

1 cup                      sour cream (vegetarian)

1                            avocado, sliced

2 cups                   cooked, shellfish or meat (for regular Food program, unrestricted diet)


  1. In a large skillet or Instant Pot heat oil and saute' the carrots, onion and celery over MEDIUM heat for 5 minutes or until onion is slightly translucent.
  2. Add remaining ingredients and stir.  If using an Instant Pot change the setting from saute' to manual HIGH pressure 4 minutes,  close the lid and steam release valve.  Use the quick release method to release once cooking is complete.
  3. For Slow Cooker: after saute' of the vegetables add all ingredients to the Slow cooker and select the LOW setting and select 1-2 hours to heat and warm the chili.
  4. If using a stovetop skillet, Dutch oven, heavy saucepan on the grill,  or a cast iron dutch oven over a campfire: complete the cooking after saute' by simmering the chili with the remaining ingredients.  Allow the flavors blend over medium heat for 30 minutes.  
  5. For a gazpacho type cold soup: no need to heat… enjoy the chili at room temperature or cool the pot of chili in the refrigerator for an hour and then serve.

NOTE:  The base of this recipe is Vegan.  For Vegetarians: add the sour cream and cheese.  For Unrestricted food programs: add 2 cups of cooked chicken or cooked shellfish or cooked meat. 

Something for everyone!  Tastes great with a side of cornbread.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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