Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (10)
Instant Pot Vegetarian Chili
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 24%
CARBS 45G74% OF CAL
10G FIBER0G ADDED0G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 3G13% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili loaded with black beans, lentils, quinoa, and vegetables simmered in warm chili and cumin spices. Made easily in a pressure cooker.
mainamericansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium onion (chopped)
- 1 bell pepper (chopped)
- 15 ounces can crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces can black beans (rinsed and drained)
- 1 cup dry green or brown lentils (picked over, rinsed and drained)
- 3/4 cup quinoa (uncooked, rinsed and drained)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cups low sodium vegetable broth
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 24%
CARBS 45G74% OF CAL
10G FIBER0G ADDED0G INTRINSIC26G OTHER9G TOTAL SUGAR
FAT 3G13% OF CAL
0G SAT3G 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
- 7m
- Sodium
- 609mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 725mg
- Calcium
- 95mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.