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Instant Pot Vegetarian Quinoa Chili
4.6 from 111 votes

Instant Pot Vegetarian Quinoa Chili

This Instant Pot Vegetarian Quinoa Chili combines quinoa, red lentils, two types of beans, and a medley of peppers in a savory tomato and vegetable broth base. The use of spices like chili powder, cumin, oregano, and smoked paprika adds depth and a mild smoky warmth. The beans and lentils provide a hearty, thick texture that holds well both fresh and as leftovers. This chili benefits from toppings like diced onion, avocado, or cheddar cheese to customize each serving and makes for a practical meal prep option that can be frozen or reheated easily.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 155 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 cups vegetable broth
  • 2 cups crushed tomatoes canned
  • 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 chili beans spicy; in sauce; canned
  • 1 cup black beans drained and rinsed, canned
  • 3 TBSP chili powder
  • 2 TBSP cumin
  • 1 tsp oregano dried
  • ½ tsp smoked paprika plus extra to taste
  • salt I used 1/2 tsp, to taste
  • black pepper I used 1/2 tsp, to taste
  • ½ cup quinoa dry
  • ½ cup red lentils dried
TASTY TOPPING IDEAS:
  • onion red, chopped
  • Pico de Gallo fresh or salsa
  • avocado sliced
  • cilantro fresh
  • green onion chopped
  • jalapeño or bell peppers
  • sour cream skip if vegan, or Greek yogurt
  • cheddar cheese skip if vegan, shredded
  • corn chips

Instructions

INSTANT POT INSTRUCTIONS
    Cup of Yum
  1. First chop your veggies and measure out the ingredients.
  2. 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.
  3. Set Instant Pot (I use a 6 QT) HIGH pressure for 5 minutes and allow to come to pressure.
  4. Quick release (aka manually release) the pressure and wait for the pin to drop and the pot to depressurize before opening.
  5. Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch. 
  6. 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
  1. 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.
  2. 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

  • Use red lentils for quicker cooking and reduced liquid needs compared to brown or green lentils.
  • Layer ingredients in the Instant Pot without stirring to maintain texture before cooking.
  • Adjust seasoning after cooking to suit your preferred flavor intensity.
  • For a chunkier chili, add extra cooked beans after cooking and adjust spices as needed.
  • This chili freezes well and works great for meal prep.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 155

% 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.