Instant Pot Vegetarian Chili with Quinoa
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Piping Pot Curry · by Meeta Arora★ 4.9 (56)

Instant Pot Vegetarian Chili with Quinoa

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 23%
CARBS 52G67% OF CAL
13G FIBER9G SUGAR29G OTHER
FAT 8G24% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian chili made with black beans, quinoa, and vegetables, spiced with chili powder and cumin. Rich, filling, and ready in minutes in the pressure cooker.

mainamericanbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup Yellow onion (diced)
  • 1 cup Green Bell Pepper (diced)
  • 1/2 Jalapeno (finely diced)
  • 3 cloves Garlic (minced)
  • 1/3 cup Quinoa (washed )
  • 1 can Fire-roasted diced Tomatoes (14.5oz)
  • 1 can Black beans (rinsed and drained, about 1 1/4 cups)
  • 1 cup Corn (frozen)
  • 3/4 tablespoon Chili powder
  • 1/2 tablespoon Paprika
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Salt (adjust to taste)
  • 2 cup Vegetable Broth
  • Cilantro leaves (chopped, to garnish)
  • Cheddar Cheese (shredded (skip for vegan or use vegan cheese))
  • Jalapeno (sliced )
  • Lemon wedges
  • Avocado (sliced or cut into small pieces)
  • Red onion (diced)
  • Sour cream ((skip for vegan or use vegan greek yogurt))
  • Tortilla chips ((skip for gluten-free))
PREP
5M
SODIUM
1289MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.