Vegan Instant Pot Quinoa Chili
A delicious plant-based chili that incorporates seasonal ingredients to provide a hearty one-pot meal!
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Servings: 6 people
Calories: 172kcal
Equipment
- Instant Pot
Ingredients
- 1 tbspn avocado oil
- 1 med onion
- 1 cup chopped zucchini
- 2 cup chopped broccoli
- 1 cup chopped celery
- 4-6 cloves garlic, finely minced
- ½ cup uncooked quinoa, rinsed
- 1 can S&W chili beans
- ½ tspn ground cumin
- ¼ tspn ground black pepper
- 2 tspn onion powder
- 2 tspn paprika
- salt to taste
- red chili pepper flakes optional to add spice
- 32 oz low-sodium vegetable stock
Instructions
- Set IP to Saute mode.
- Heat avocado oil.
- Add chopped garlic, vegetables, quinoa, chili beans and spices.
- Saute for about 5 minutes, stirring occasionally.
- Add vegetable stock and stir well.
- Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
- When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Notes
1. Optional toppings: avocado, tortilla chips, cilantro, diced onions, green onions, vegan cheese (or regular Mexican blend shredded cheese if not vegan).
2. You can substitute black or pinto beans instead of the S&W chili beans. Simply add about 1-2 tbsp taco seasoning.
2. You can substitute black or pinto beans instead of the S&W chili beans. Simply add about 1-2 tbsp taco seasoning.
Nutrition Facts
Vegan Instant Pot Quinoa Chili
Amount Per Serving (2 cups)
Calories 172
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Sodium 858mg37%
Potassium 516mg15%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 5g6%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.