Instant Pot Vegan White Bean Quinoa Chili
User Reviews
4.8
Instant Pot Vegan White Bean Quinoa Chili
Description
Instant Pot Vegan White Bean Quinoa Chili begins by sautéing onions, garlic, and jalapeño peppers in olive oil to soften and combine flavors. Cumin, oregano, cloves, kosher salt, and black pepper are stirred in to season the base. Half the vegetable broth is used to deglaze the pan, lifting browned bits for depth. The remaining broth is added along with drained and rinsed cannellini beans, quinoa, canned corn, and green chiles before sealing the pot.
The chili cooks under high pressure for 6 minutes followed by a 15-minute natural pressure release, allowing the quinoa to fluff and spices to meld. Stirring in coconut milk at the end yields optional creaminess without overwhelming the chili's texture and flavor. Lime juice brightens the finished dish, which can be garnished with diced avocado, fresh cilantro, tortilla chips, or vegan sour cream offering textural contrasts and freshness.
This chili provides plant-based protein from beans and quinoa with warmth from spices and is practical for a wholesome vegan meal, prepared quickly thanks to the Instant Pot's efficiency. The gentle pressure cooking enhances flavors while keeping ingredients tender but intact.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, large, yellow
- 6 cloves garlic minced
- 2 jalapeno pepper diced (use serrano peppers for a spicier version
- 2 1/2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon cloves ground
- 2 teaspoons kosher salt
- black pepper freshly cracked, to taste
- 4 cups vegetable broth low-sodium; ~950mL
- 1 cup quinoa uncooked; ~180g
- 2 cannellini beans drained and rinsed; 15-ounce can (~850g
- 1 corn organic; 15-ounce can (~425g
- 1 green chiles 4-ounce can (~115g
- 1 cup coconut milk lite or reduced-fat; optional for creaminess; ~260 mL
- 1 tablespoon lime juice fresh
- cilantro diced avocado, tortilla chips, vegan sour cream, fresh; for garnish
Instructions
- Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
- Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
- Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
- Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
- Pour in the coconut milk (optional) and the reserved 1/2 teaspoon salt, and stir until the chili is creamy and heated through.
- Stir in the lime juice and taste for seasonings, adding more salt or lime juice as needed. Garnish as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 978mg | 41% |
| Potassium | 994mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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