Running on Real Food · by Deryn Macey★ 3.7 (3)
Vegan Instant Pot Quinoa Chili
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 23%
CARBS 43G73% OF CAL
10G FIBER22G OTHER11G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, spicy Instant Pot chili made with quinoa, kidney beans, and chipotle peppers. A hearty vegan main dish that comes together quickly with minimal prep.
mainamericansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 white or yellow onion (diced (approx. 2 cups))
- 2 bell peppers (diced (I used one yellow and one red, approx. 2 cups))
- 3 cloves garlic (minced)
- 1 jalapeno (seeds removed, diced)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tbsp chili powder
- 2 tbsp tomato paste
- 1 chipotle pepper in adobo sauce (finely chopped)
- 1 x 28 oz can diced tomatoes (fire-roasted if you can find them)
- 1 x 14 oz can kidney beans (1.5 cups, drained and rinsed)
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 23%
CARBS 43G73% OF CAL
10G FIBER22G OTHER11G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G 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
- 5m
- Cook
- 15m
- Sodium
- 916mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 168mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 916MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.