Instant Pot Vegetarian Quinoa Chili
User Reviews
4.6
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
12 servings
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Calories
155 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Vegetarian Quinoa Chili
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This Instant Pot Vegetarian Quinoa Chili is a comfort food classic with a healthy plant-based twist! Recipe yields 12 cups of chili.
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Ingredients
- 4 cups vegetable broth
- 2 cups canned crushed tomatoes
- 2 cups onion diced
- 2-4 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 cup corn (frozen or canned)
- 15 oz can spicy chili beans in sauce
- 1 cup canned black beans (drained and rinsed)
- 3 TBSP chili powder
- 2 TBSP cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika plus extra to taste
- salt and pepper to taste (I used 1/2 tsp)
- ½ cup dry quinoa
- ½ cup dried red lentils
TASTY TOPPING IDEAS:
- chopped red onion
- fresh pico de gallo or salsa
- Sliced avocado
- fresh cilantro
- chopped green onion
- jalapeños or bell peppers
- Sour Cream or Greek yogurt skip if vegan
- shredded cheddar cheese skip if vegan
- corn chips
Instructions
INSTANT POT INSTRUCTIONS
- First chop your veggies and measure out the ingredients.
- Add veggie broth and crushed tomatoes followed by lentils, quinoa, chili beans (pinto beans in chili sauce), black beans, onion, garlic, peppers, corn, and dried spices. Keep the ingredients layered and don't stir for best results.
- Set Instant Pot (I use a 6 QT) HIGH pressure for 5 minutes and allow to come to pressure.
- Quick release (aka manually release) the pressure and wait for the pin to drop and the pot to depressurize before opening.
- Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch.
- Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers too. Chili is magic like that and great for meal prep for the week! You can even freeze some for later.
SLOW COOKER INSTRUCTIONS
- To use a slow cooker, you'll want to decrease the broth in this recipe from 4 cups to 2 cups. AKA just use 2 cups of broth here and you're good to go! Add all ingredients to your slow cooker (minus your toppings) and walk away. It’s that easy! This recipe takes about 5-6 hours on high. You’ll basically want to let this one simmer away until the lentils, quinoa, and veggies are super tender.
- The chili will thicken as it cools. For extra flavor you can even sauté the aromatic veggies before adding it to the slow cooker, but it’s not at all essential. As I mentioned above, adjust the thickness to your liking with extra crushed tomato or broth and season to taste based on any changes/additions. Pile on the toppings and get ready to faceplant into this ultra-comforting bowl-o-veggies!
Notes
- * This recipe works best with red lentils as they cook fastest and require less liquid than brown/green. If cooking in the pressure cooker - use red.
- To ensure all the goodness in this pot has enough liquid to cook, I've adjusted the broth to 1 quart (4 cups) at the suggestion of a few kind readers! The chili will thicken more as it cools.
- Love beans? For an extra chunky chili, additional black beans or pinto beans can be added after the chili is done cooking! (Just not in the beginning because the pot is sensitive to being too full) Simply add in your favorites and then sprinkle in a bit more of the spices, to taste, to even things out. Easy peasy!
- Nutrition Facts below estimated before toppings using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
1g
(2%)
Sodium
715mg
(30%)
Potassium
595mg
(17%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1285IU
(26%)
Vitamin C
28.5mg
(32%)
Calcium
63mg
(6%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Sodium | 715mg | 30% |
| Potassium | 595mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 63mg | 6% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
111 reviews
Excellent
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