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Add quinoa and corn to your meatless chili. Beans and corn are added after pressure cooking, so this fits Mini pot. (See notes for the modifications I made.)

Servings: 8 people

Servings: 8 people
Ingredients
  • 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
Steps
  1. Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
  2. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  3. Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
  4. The Instant Pot will beep when it's finished.
  5. Flip the valve to "venting" for a quick release.
  6. Turn Instant Pot off and stir in beans and corn.
  7. Let stand, uncovered for 5 to 10 minutes to let the mixture slightly thicken.
  8. Taste and re-season if necessary and serve!
Notes
  • Made some modifications: red bell peppers, no jalapeño, ½tsp chili powder, 1 tsp salt, 2 cups veg broth, +2 c diced mushrooms, low sodium broth/beans, sautéed veggies before adding other ingredients. Very good.
 

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