Instant Pot Vegan White Bean Quinoa Chili

rainbowplantlife.com

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1 tablespoon olive oil

1 large yellow onion, diced

6 cloves garlic, minced

2 jalapeño peppers, diced (use serrano peppers for a spicier version)

2 ½ teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon ground cloves

2 teaspoons kosher salt

Freshly cracked black pepper to taste

4 cups (~950mL) low-sodium vegetable broth

1 cup (~180g) uncooked quinoa

2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed

1 (15-ounce) can of organic corn (~425g)

1 (4-ounce) can of green chiles (~115g)

1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess)

1 tablespoon fresh lime juice

Garnishes: fresh cilantro, diced avocado, tortilla chips, vegan sour cream

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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