Instant Pot Vegan Quinoa Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan quinoa chili made with kidney beans, black beans, fire-roasted tomatoes, and quinoa. Quick to prepare in an Instant Pot or regular pot, with toppings like avocado and cheese on the side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/2 medium yellow onion
- 2 teaspoons kosher salt
- 5 garlic cloves, peeled and minced
- 1 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground paprika
- 2 (15-ounce) cans diced fire roasted tomatoes
- 2 tablespoons chopped pickled jalapeños
- 1 tablespoon jalapeño pickling juice (optional)
- 3 cups water
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup quinoa
- 1 corn tortilla, cut into strips, and fried (or alternatively, you can just top it with chips)
- 1/2 avocado, sliced, as garnish
- 1/2 cup shredded cheese, as garnish
- 1 radish, thinly sliced
- Sour crea Sour cream, as garnish
- 1 green onion, trimmed and thinly sliced
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1244mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 897mg
- Calcium
- 261mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.