Instant Pot Vegetarian Chili
Ingredients
The chili base
-
1
tablespoon
olive oil
-
1
medium
yellow onion, diced
-
2
medium
sweet potatoes, diced
-
2
medium
red bell peppers, diced
-
4
cloves
garlic, minced
-
1
tablespoon
chili powder
-
1
teaspoon
chipotle chili powder
-
1
teaspoon
ground cumin
-
1 ¼
teaspoons
kosher salt
-
2 ½
cups
low-sodium vegetable broth
-
1
8-ounce can
low-sodium or no-salt-added tomato sauce
-
½
cup
uncooked quinoa
-
1
15-ounce can
low-sodium black beans, rinsed and drained
-
1
15-ounce can
low-sodium kidney beans, rinsed and drained
-
½
teaspoon
granulated sugar
Toppings
-
as desired
sliced avocado
-
as desired
chopped fresh cilantro
-
as desired
shredded cheese
-
as desired
crushed tortilla chips
-
as desired
nonfat plain Greek yogurt or sour cream
Instructions
- Sauté the onion in the Instant Pot until soft, then add the sweet potatoes, bell pepper, garlic, and spices, cooking until fragrant.
- Add half of the vegetable broth and stir to deglaze the pot, then add the remaining broth and quinoa.
- Pour the tomato sauce on top without stirring, cover, and seal the Instant Pot.
- Cook on manual (HIGH) pressure for 8 minutes, then immediately release the pressure and open the pot.
- Stir in the black beans, kidney beans, and sugar, then let it thicken for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
301
Total fat
4g
Total carbohydrates
57g
Total protein
12g
Sodium
20mg
Cholesterol
0mg
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