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Instant Pot Vegetarian Chili with Quinoa

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 237 kcal
Course: Main Course , Soup
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Add all the ingredients to your instant pot in the order listed.
  2. Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure. 
  3. When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves. 
  4. Serve with any of the optional toppings you like!

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

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

% 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.