You know those chilly fall nights when you want something hearty, spicy, and soul-warming—but maybe not meat-heavy? Enter: Cauliflower Chili 🌶️🥦. It’s got all the bold, smoky flavor of your favorite chili, but with a veggie twist that’s both filling and totally satisfying. No one will miss the meat here—promise.
Why This Recipe Works
This recipe hits all the right notes: smoky chipotle heat, tender cauliflower that soaks up all the flavor, creamy beans, and a tangy tomato base that ties it all together. Roasted poblano peppers add that subtle depth of flavor that makes you think you’ve been simmering this for hours (spoiler alert: your Instant Pot did all the work).
It’s the kind of meal that feels indulgent but is secretly loaded with veggies, fiber, and plant-based goodness. Plus, it makes the best leftovers — and we all know chili tastes even better the next day!
Try some of our other amazing chili recipes like Instant Pot Turkey Chili, or if you’re craving something heartier, check out our Instant Pot Beef and Bean Chili!
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What is My Take on Cauliflower Chili?
Let’s just say I’m officially declaring cauliflower the unsung hero of the chili world. It holds up beautifully in the Instant Pot, absorbs every bit of spice, and gives the dish that “meaty” texture we all crave. Between the mix of beans, roasted poblanos, and smoky chipotle, this is comfort food reinvented — veggie style.
Make it a Meal
Top your steaming bowl of Cauliflower Chili with all the good stuff: a dollop of sour cream, shredded cheddar, sliced avocado, and a sprinkle of green onions. Want to go all out? Serve it with a side of cornbread or tortilla chips for dunking.
Easy Side Dishes
Pair it with:
- Instant Pot Fryer Cornbread — because chili + cornbread = perfection.
- Instant Pot Mexican Rice — to soak up all that saucy goodness.
- Avocado slices or guacamole – creamy contrast to the spicy chili.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Place oil in Instant pot and turn on the sauté function.
Step2: Add onions, garlic, and cauliflower in the Instant pot. Cook until onions are soft, for about 4-6 minutes.
Step3: Add the remaining ingredients to the Instant pot.
Step4: Switch the Instant pot to pressure cook on normal (high) for 20 minutes.
Step5: Let the pressure be released naturally for 5 minutes, then release the remaining pressure using the quick release.
Step6: Serve with sliced avocado, grated cheddar cheese, sour cream and chopped green onions (optional but recommended).
Expert Tips
- Roast your poblanos — It’s worth the extra few minutes! Roasting brings out a smoky sweetness that really elevates the chili.
- Adjust the spice level — Use less chipotle for a milder chili or add an extra pepper if you like it hot.
- Make it thicker — Mash a few beans after cooking or simmer a few extra minutes with the lid off.
- Meal prep magic — This chili freezes beautifully for up to 3 months!
Common Questions
Absolutely! Just sauté your veggies in a large pot, add the rest of the ingredients, and simmer on medium-low for about 30–40 minutes until everything is tender and flavorful.
Sure thing! Ground turkey, chicken, or even chorizo would work well. Just brown it first before adding the veggies.
It’s got a gentle kick from the chipotle and chili powder, but it’s easy to adjust to your liking.
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. To freeze, let it cool completely before transferring to freezer-safe bags or containers—then just thaw and reheat when that chili craving hits.
Looking for more cozy Instant Pot recipes? Check out my favorites ike Vietnamese pho, ramen or even shrimp scampi right in the Instant Pot with very little effort. You'll also learn how to make the most amazing (and easy) Instant Pot rice dishes like this Mexican rice, Instant Pot desserts like blueberry cobbler, and even Instant Pot bread like this cornbread!— because comfort food season never really ends around here. ❤️
Did you make this Cauliflower Chili? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Cauliflower Chili
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 2 garlic cloves minced
- 3 cups chopped cauliflower florets ½” cut
- 4 poblano peppers roasted and chopped
- 1 can of diced Tomatoes
- 1 can tomato sauce
- 1 can pinto bean drained and rinsed
- 1 can dark red kidney. drained and rinsed
- 1 cup of vegetable broth
- 1 chipotle pepper or ½ to 1 teaspoon of Chipotle powder
- 1 tablespoon sugar
- 1 teaspoon smoked paprika
- 1-2 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons of salt
- 1 teaspoon pepper
- Sour cream garnish
- Cheddar cheese garnish
- Green onions garnish
- Avocado garnish
Instructions
- Place oil in Instant pot and turn on the sauté function.
- Add onions, garlic, and cauliflower in the Instapot. Cook until onions are soft, for about 4-6 minutes.
- Add the remaining ingredients to the Instant pot.
- Switch the Instant pot to pressure cook on normal (high) for 20 minutes.
- Let the pressure be released naturally for 5 minutes, then release the remaining pressure using the quick release.
- Serve with sliced avocado, grated cheddar cheese, sour cream and chopped green onions (optional but recommended).
Nutrition
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