Instant Pot Vegetarian Chili
Hearty Instant Pot Vegetarian Chili with beans, veggies, quinoa, and smoky flavours. Full of fiber, protein, vegan friendly, and ready in just over 30 minutes.
Servings: 6 servings
Calories: 296kcal
Ingredients
- 1 onion finely chopped
- 3 garlic cloves minced
- 2 bell peppers (1 colored + 1 green) finely chopped
- 3 cups any veggies (I used okra and beet leaves) chopped
- 1/4 cup quinoa uncooked
- 14 oz can black beans low sodium
- 14 oz can white beans low sodium
- 14 oz can red kidney beans low sodium
- 1 jalapeno seeded or leave seeds for heat
- 1 chipotle pepper in adobo minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- Ground black pepper to taste
- 1 cup low sodium veggie broth or water
- 14 oz can tomato sauce low sodium
- 14 oz can fire roasted diced tomatoes
- 6 oz can tomato paste
- Avocado, red onion, yogurt, cheese, cilantro and tortilla chips for serving
Instructions
- In 6 or 8 quart Instant Pot, add all ingredients in the following order: onion, garlic, bell peppers, veggies, quinoa, all beans, jalapeno, chipotle pepper, chili powder, cumin, salt, pepper, broth, tomato sauce, diced tomatoes and tomato paste. No need to stir, just flatten top with a spoon.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
- After stew is ready, wait for 5-10 minutes to avoid splatters and then turn valve to Venting position.
- When pressure pin is down, open the lid and stir.
- Serve hot with your favorite toppings.
Notes
- Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting lid for up to 5 days.
- Freeze: Chili freezes well and will keep for up to 3 months in an airtight container. Allow room for expansion when freezing.
- Reheat: Thaw in the fridge overnight or on the counter throughout the day. Reheat on the stovetop by simmering on low amount you need.
- Making chili with dried beans: Use 2 cups of mixed dried beans with 4 cups stock total, cook chili for 40 minutes.
- 3 cups of any veggies: Good veggies are cauliflower, kale, potatoes, sweet potatoes, zucchini, eggplant and bell pepper. Green pepper adds nice flavor.
Nutrition
Serving: 2cups | Calories: 296kcal | Carbohydrates: 47g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 502mg | Fiber: 15g | Sugar: 7g