Instant Pot Vegetarian Chili with Quinoa

On the off chance that a solitary formula idea could be reached out to a whole nutritional category, bean stew would have my top vote. With the entirety of its heavenly potential and formula varieties, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot stew formula), it’s a supper I never become worn out on making or eating.

Bean stew can take care of a group in the event that you need it to and tastes awesome extra in the event that you don’t.

It’s likewise superbly ready to fill in as a vehicle for a) your every day serving of veg and b) TOPPINGS.

Instant Pot Vegetarian Chili

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Recipe by wellplated Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Total timeminutes

This Instant Pot Vegetarian Chili is SO quick and easy to make and full of vegetables, beans, and quinoa! Healthy. Gluten free. Vegan. Ready in 30 mins! Less than 300 calories per serving.

Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion — 1/4-inch diced

  • 2 medium sweet potatoes — peeled and 1/-inch diced (about 4 generous cups)

  • 2 medium red bell peppers — 3/4-inch diced

  • 4 cloves garlic — minced

  • 1 tablespoon chili powder

  • 1 teaspoon chipotle chili powder

  • 1 teaspoon ground cumin

  • 1 1/4 teaspoons kosher salt

  • 2 1/2 cups low-sodium vegetable broth

  • 1 (8-ounce) can low-sodium or no-salt-added tomato sauce

  • 1/2 cup uncooked quinoa

  • 1 (15-ounce) can low-sodium black beans, rinsed and drained

  • 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained

  • 1/2 teaspoon granulated sugar

  • FOR SERVING:
  • Sliced avocado

  •  Chopped fresh cilantro

  • Shredded cheese

  • Crushed tortilla chips

  •  Nonfat plain Greek yogurt or sour cream

Directions

  • To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
  • Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
  • Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
  • Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Notes

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