Ninja Foodi Chili is the best way to make deliciously cozy chili that tastes like it has been made in the slow cooker or on the stove all day! Simple to throw together and loaded with veggies, this healthy pressure cooker chili will be your new go-to chili recipe for game day or for a quick weeknight meal. From fridge to table in only 45 minutes!
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Did you just get a Ninja Foodi or ready for some new recipes to try in your multi cooker? Ninja Foodi chili is just about the easiest and tastiest recipe you can make.
This recipe is a healthy chili recipe that is full of veggies! It's filling and full of fiber from the beans and vegetables. You can add in some ground meat if you are looking for an added protein boost.
Whether it's a chilly fall or winter day or you are hosting a game day celebration, Ninja Foodi Chili is an easy way to make a crowd-pleasing classic! Serve with cornbread and you are set!
What Makes This Recipe Work
- Versatile: although this recipe is vegetarian, you can add in ground turkey, beef or chicken or swap in your favorite veggies.
- Loaded with veggies so you can make it with no beans if you are looking for a Whole30 or keto version.
- Can be made in the Ninja Foodi, Instant Pot, or whatever pressure cooker model you have.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Fresh or jarred salsa: use mild or medium depending on desired level of spice.
- Vegetable broth: can also use chicken stock if desired.
- Fajita seasoning: taco seasoning or chili seasoning work well also.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
You could throw all of your ingredients in the pot and call it a day! But - I'm a huge fan of developing the onion and garlic flavors before I start my pressure cooker.
Here is how I created a chili starter that created amazing flavor for my spicy vegetarian chili:
Drizzle extra virgin olive oil into your Ninja Foodi pot and turn it onto the sauté setting. Sauté the onions for two minutes and then add the garlic for 1 minute.
Add in ½ of the spices for 30 seconds and then the tomato paste and stir for 30 seconds. Add in 1 cup of vegetable broth and scrape up the bits before canceling sauté setting.
This extra step is completely worth it as it really helps to soften the onions and open up those delicious southwestern flavors.
Once you have the starter done, throw everything else in the pot and pressure cook on manual pressure for 12 minutes.
Expert Tips
- Toppings like avocado, tortilla chips, sour cream or Greek yogurt or shredded cheese make this meal filling and delicious.
- Top cooked macaroni with Ninja Foodi chili to make an easy chili mac recipe.
- Make it spicy by using medium or hot salsa. You could also add in jalapeños or cayenne.
- To thicken: If the chili seems too thin add in some cornstarch, flour or arrowroot to thicken it prior to eating. It will thicken as it cools and I've found it to be a great consistency on days 2 and 3.
- Make ahead: This recipe is excellent to make ahead for an entire week of meals! In fact, I find this chili recipe actually tastes better on the second and third days!
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freezer: Ninja Foodi chili can be made ahead and frozen in freezer safe containers for up to 3 months.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
FAQs
Make chili starter: Heat oil over medium heat in a cast iron pot or large soup pot. Add onions and cook for 2 minutes. Toss in garlic and cook for one minute.
Add in ½ packet of the fajita seasoning and tomato paste and stir constantly for 30 seconds. Pour in ½ of the liquid to scrape up any bits.
Add remaining ingredients, reduce heat to simmer and allow to cook for 30 minutes.
Follow stovetop instructions through making chili starter. Add remaining ingredients to your slow cooker and slow cook on low 6-8 hours or high 2-3 hours.
The short answer is yes, you can make this recipe with frozen ground beef. The Kitchn has a great resource about how to cook frozen meat in the pressure cooker that will help if you want to add in some frozen ground beef.
Related Recipes
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Ninja Foodi Chili
Ingredients
- 2 cups salsa
- 1 cup edamame
- 2 medium carrots chopped
- 1 medium orange bell pepper chopped
- 1 small onion chopped
- 4 cloves garlic grated
- 1 can diced tomatoes 15 oz.
- 1 can cannellini beans rinsed
- 1 can kidney beans rinsed
- 1 can black beans rinsed
- 1 tablespoon tomato paste
- 2-3 cups vegetable broth
- 1 tablespoon Extra virgin olive oil
- 1 packet fajita seasoning
Instructions
- Add olive oil to pressure cooker pot and turn to saute mode. Cook onions for 2 minutes and add garlic. Cook for 1 minute.
- Add ½ of the spice packet along with the tomato paste and mix for 30 seconds. Add one cup of vegetable broth and scrape the bits off the bottom of the pan. Cancel saute mode.
- Add remainder of ingredients into pot an stir. Turn valve to sealing and set to manual mode for 12 minutes. Allow a natural release of 10 minutes. Serve hot and enjoy!
Notes
- To thicken: If the chili seems too thin add in some cornstarch, flour or arrowroot to thicken it prior to eating. It will thicken as it cools and I've found it to be a great consistency on days 2 and 3.
- Make ahead: This recipe is excellent to make ahead for an entire week of meals! In fact, I find this chili recipe actually tastes better on the second and third days!
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freezer: Ninja Foodi chili can be made ahead and frozen in freezer safe containers for up to 3 months.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
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