Well Plated · by Erin Clarke★ 4.9 (304)
Instant Pot Vegetarian Chili
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 38%
CARBS 59G55% OF CAL
16G FIBER10G SUGAR33G OTHER
FAT 15G30% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Instant Pot vegetarian chili loaded with quinoa, sweet potatoes, and black beans in a well-spiced tomato broth. Hearty and filling with award-winning flavor.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion (1/4-inch diced)
- 2 medium sweet potatoes (peeled and 1/2-inch diced (about 4 generous cups))
- 2 medium red bell peppers (3/4-inch diced)
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups low-sodium vegetable broth
- 1 (8-ounce) can low-sodium or no-salt-added tomato sauce
- 1/2 cup uncooked quinoa
- 1 (15-ounce) can low-sodium black beans, rinsed and drained
- 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
- 1/2 teaspoon granulated sugar
- Sliced avocado
- Chopped fresh cilantro
- Shredded cheese
- Crushed tortilla chips
- Nonfat plain Greek yogurt or sour cream
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 38%
CARBS 59G55% OF CAL
16G FIBER10G SUGAR33G OTHER
FAT 15G30% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 792mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1137mg
- Calcium
- 262mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 792MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.