Instant Pot Vegetarian Chili

Name: Instant Pot Vegetarian Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion; 2 medium sweet potatoes; 2 medium red bell peppers; 4 cloves garlic; 1 tablespoon chili powder; 1 teaspoon chipotle chili powder; 1 teaspoon ground cumin; 1 ¼ teaspoons kosher salt; 2 ½ cups low-sodium vegetable broth; 1 (8-ounce) can low-sodium or no-salt-added tomato sauce; ½ cup uncooked quinoa; 1 (15-ounce) can low-sodium black beans, rinsed and drained; 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained; ½ teaspoon granulated sugar; Sliced avocado; chopped fresh cilantro; shredded cheese; crushed tortilla chips; Nonfat plain Greek yogurt or sour cream

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 servings
Calories
301 kcal
Course
Main Course
Cuisine
American, Mexican

Instant Pot Vegetarian Chili

Iris Warren

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Instant Pot Vegetarian Chili with quinoa, sweet potatoes and black beans. Quick, easy, healthy, and filling with the perfect blend of spices. Award-winning!

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
1 medium yellow onion 1/4-inch diced
2 medium sweet potatoes peeled and 1/2-inch diced (about 4 generous cups)
2 medium red bell peppers 3/4-inch diced
4 cloves garlic minced
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 ¼ teaspoons kosher salt
2 ½ cups low-sodium vegetable broth
1 (8-ounce) can low-sodium or no-salt-added tomato sauce
½ cup uncooked quinoa
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
½ teaspoon granulated sugar

For serving:

Sliced avocado
chopped fresh cilantro
shredded cheese
crushed tortilla chips
Nonfat plain Greek yogurt or sour cream

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Instructions

To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!