How To Make Vegetarian Instant Pot Chili
Full of veggies and spices, this instant pot chili is made with vegetable broth, quinoa, and tomato sauce for a vegetarian rendition of the classic dish.
Ingredients
- 2 green bell peppers, diced
- ½ yellow onion, diced
- ½ jalapeno, minced and seeded
- 4 cloves garlic, minced or pressed
- 1 tbsp chili powder
- ½ tbsp smoked paprika
- 1 tsp ground cumin
- 2 tsp salt
- 2½ cups vegetable broth
- 8 oz tomato sauce, (1 can)
- ½ cup quinoa
- 15 oz black beans , (1 can), drained and rinsed
- 15 oz kidney beans, (1 can), drained and rinsed
- 15 oz corn, (1 can), drained and rinsed
Optional Toppings:
- avocado
- cilantro
- green onions
- lime juice
- vegan sour cream
- cheese
- tortilla chips
Instructions
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Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
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Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
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Cook using the manual button. Make sure it's set to high pressure and set the timer on the Instant Pot to 8 minutes.
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The Instant Pot will beep when it's finished.
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Flip the valve to "venting" for a quick release.
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Turn Instant Pot off and stir in beans and corn.
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Let stand, uncovered for 5 to 10 minutes to let the mixture slightly thicken.
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Taste and re-season if necessary.
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Top with desired toppings and serve.
Nutrition
- Calcium: 54mg
- Calories: 254kcal
- Carbohydrates: 49g
- Fat: 2g
- Fiber: 12g
- Iron: 4mg
- Potassium: 777mg
- Protein: 14g
- Saturated Fat: 1g
- Sodium: 1045mg
- Sugar: 6g
- Vitamin A: 1059IU
- Vitamin C: 32mg
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