Quinoa Red Bean Chili
Ingredients
-
1
tablespoon
oil
-
½
cup
diced onion
-
1
medium
green bell pepper, cored, seeded and diced
-
2
cloves
garlic, finely minced
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
1
teaspoon
salt
-
¼
teaspoon
cinnamon
-
1
pinch
cayenne pepper
-
1
cup
quinoa, rinsed and drained
-
3
cans
red kidney beans, rinsed and drained (15-ounces each)
-
3 to 4
cups
chicken or vegetable broth
-
3
cans
tomato sauce (8-ounces each)
-
1 ½
cups
frozen corn kernels
Instructions
- For the Instant Pot: Heat oil using the sauté function and add onion, bell pepper, and garlic. Cook until onion is translucent.
- Add chili powder, cumin, oregano, salt, cinnamon, and cayenne pepper. Cook until fragrant.
- Stir in quinoa, beans, broth, and tomato sauce. Secure the lid and set to high pressure for 5 minutes.
- After cooking, let pressure release naturally for 10 minutes, then quick release remaining pressure. Stir in corn.
- Season to taste and serve with desired toppings.
- For the slow cooker: Sauté onion, bell pepper, and garlic in oil and then add to slow cooker.
- Add quinoa, beans, broth, and tomato sauce. Stir and cook on low for 7-8 hours or on high for 3-4 hours.
- Stir in corn before serving and season to taste.
Nutrition Facts (estimated)
Servings
8
Calories
310
Total fat
4g
Total carbohydrates
54g
Total protein
16g
Sodium
844mg
Cholesterol
0mg
You might also like