Cooked - Instant Pot Vegetarian Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Vegetarian Chili

8.0

2 green bell peppers (diced)

½ yellow onion (diced)

½ jalapeno (minced, seeded for less spice)

4 cloves garlic (minced or pressed)

1 tablespoon chili powder

½ tablespoon smoked paprika

1 teaspoon ground cumin

2 teaspoons salt

2 ½ cups vegetable broth

1 (8 oz) can tomato sauce

½ cup quinoa

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can kidney beans (drained and rinsed)

1 (15 oz) can corn (drained and rinsed)

Avocado, cilantro, green onions, lime juice, vegan sour cream, cheese, tortilla chips (optional for serving)

Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.
The Instant Pot will beep when it's finished.
Flip the valve to 'venting' for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary and serve!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 9 weeks ago

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