Instant Pot Vegetarian Chili with Quinoa
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Vegetarian Chili with Quinoa
Description
Instant Pot Vegetarian Chili with Quinoa features a mixture of diced onion, bell pepper, jalapeño, garlic, quinoa, black beans, and corn simmered with fire-roasted diced tomatoes and seasoned with chili powder, paprika, cumin, and salt. Cooking under high pressure in the Instant Pot softens the vegetables and blends the spices thoroughly, creating a rich and hearty chili base with layers of subtle heat. The quinoa adds a slightly nutty texture and protein without overwhelming the dish.
The chili can be garnished with fresh cilantro, shredded cheddar, sliced jalapeños, avocado, and sour cream according to preference. These toppings add freshness, creaminess, and additional layers, allowing the dish to adapt to different tastes and dietary preferences.
The recipe includes tips for storing leftovers for up to four days refrigerated or freezing in portions. It can also be prepared using a slow cooker or stovetop method, with guidance on sautéing vegetables first and simmering for a longer period to achieve a thicker consistency. This flexibility makes the chili accessible with or without an Instant Pot, fitting a variety of kitchen setups and timing needs.
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 diced tomatoes 14.5oz, fire-roasted
- 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 cumin powder aka Jeera powder
- 1 teaspoon salt adjust to taste
- 2 cup vegetable broth
Optional Toppings
- cilantro chopped, to garnish, leaves
- 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)
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!
Notes
- Store leftover chili in airtight containers for up to 4 days in the fridge or freeze in small portions for future meals.
- Use slow cooker on low for 6 hours or high for 3 hours as alternative cooking methods.
- For stovetop cooking, sauté onions, peppers, and jalapeños in oil or water before adding spices and other ingredients, then simmer for 45-50 minutes or longer for thicker chili.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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