Instant Pot Vegetarian Chili with Quinoa
User Reviews
4.9
165 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4
-
Calories
237 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Vegetarian Chili with Quinoa
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This Instant Pot Vegetarian Chili is an easy comforting weeknight dinner for those cold rainy or snowy days. Made with black beans, quinoa and veggies, it is healthy with lots of protein and fiber. The best part is the dump-and-go recipe that can be made in minutes in the pressure cooker!
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Ingredients
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 1/2 Jalapeño finely diced
- 3 cloves garlic minced
- 1/3 cup quinoa washed
- 1 can fire-roasted diced tomatoes 14.5oz
- 1 can black beans rinsed and drained, about 1.25 cups
- 1 cup corn frozen
- 3/4 tablespoon chili powder
- 1/2 tablespoon paprika
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon salt adjust to taste
- 2 cup vegetable broth
Optional Toppings
- cilantro leaves chopped, to garnish
- cheddar cheese shredded (skip for vegan or use vegan cheese)
- Jalapeño sliced
- Lemon wedges
- avocado sliced or cut into small pieces
- red onion diced
- sour cream (skip for vegan or use vegan greek yogurt)
- tortilla chips (skip for gluten-free)
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Instructions
- Add all the ingredients to your instant pot in the order listed.
- Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
- When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
- Serve with any of the optional toppings you like!
Equipments used:
Notes
- Storing: This Quinoa Chili will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.
- Slow Cooker: Cook on low setting for 6 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
- Stovetop Method:
- For stovetop add, a tablespoon of oil (I prefer avocado or olive oil). If you are on an no-oil diet, then you can sauté in water.
- Heat the oil in a large saucepan over medium-high heat. Add the onions, bell peppers, jalapeños and cook until tender for about 5 minutes. Stir in the garlic, chili powder, paprika, cumin, and salt and cook for a minute.
- Add the diced tomato and cook, stirring constantly, for a minute.
- Add the quinoa, beans, vegetable broth, and stir to combine.
- Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
46g
(15%)
Protein
11g
(22%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1241mg
(52%)
Potassium
581mg
(17%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1808IU
(36%)
Vitamin C
40mg
(44%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1241mg | 52% |
| Potassium | 581mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1808IU | 36% |
| Vitamin C | 40mg | 44% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
165 reviews
Excellent
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