Instant Pot Vegan Chili
Ingredients
The chili
-
1
tablespoon
olive oil
-
½
medium
yellow onion
-
2
teaspoons
kosher salt
-
5
cloves
garlic
-
1
tablespoon
ground cumin
-
1
tablespoon
ground coriander
-
1
teaspoon
ground paprika
-
2
cans (15-ounce)
diced fire roasted tomatoes
-
2
tablespoons
chopped pickled jalapeños
-
1
tablespoon
jalapeño pickling juice (optional)
-
3
cups
water
-
1
can (15-ounce)
kidney beans
-
1
can (15-ounce)
black beans
-
½
cup
quinoa
Garnishes
-
1
corn tortilla
cut into strips and fried
-
½
avocado
sliced
-
½
cup
shredded cheese
-
1
radish
thinly sliced
-
1
serving
sour cream
-
1
green onion
trimmed and thinly sliced
Instructions
- 1. Set the Instant Pot to 'sauté' and add olive oil.
- 2. Add diced onion and salt, cooking until softened.
- 3. Stir in minced garlic, cumin, coriander, and paprika, cooking for another minute.
- 4. Add fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans, and quinoa. Mix well.
- 5. Close the lid and set to 'pressure cook' for 10 minutes.
- 6. Release the pressure and serve with desired garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
544
Total fat
5.4g
Total carbohydrates
101.6g
Total protein
34.3g
Sodium
81mg
Cholesterol
0mg
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