Instant Pot Vegetarian Quinoa Chili
View original ↗
Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.5 (37)

Instant Pot Vegetarian Quinoa Chili

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 18%
CARBS 36G63% OF CAL
8G FIBER6G SUGAR22G OTHER
FAT 7G28% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian chili made with quinoa, lentils, beans, and vegetables in a spiced tomato broth. Plant-based and protein-rich, it yields a big batch perfect for meal prep.

mainamericansoupbeansgluten freevegetarian
View the full recipe on Peas and Crayons →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 4 cups vegetable broth
  • 2 cups canned crushed tomatoes
  • 2 cups onion (diced)
  • 2-4 cloves garlic (minced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 cup corn ((frozen or canned))
  • 15 oz can spicy chili beans in sauce
  • 1 cup canned black beans ((drained and rinsed))
  • 3 TBSP chili powder
  • 2 TBSP cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika (plus extra to taste)
  • salt and pepper to taste ((I used 1/2 tsp))
  • 1/2 cup dry quinoa
  • 1/2 cup dried red lentils
  • chopped red onion
  • fresh pico de gallo or salsa
  • sliced avocado
  • fresh cilantro
  • chopped green onion
  • jalapeños or bell peppers
  • sour cream or greek yogurt (skip if vegan)
  • shredded cheddar cheese (skip if vegan)
  • corn chips
PREP
15M
SODIUM
691MG
ESTIMATE
COMPLETE

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