A delicious plant-based chili that incorporates seasonal ingredients to provide a hearty one-pot meal! —WarriorInTheKitchen
uncooked quinoa, rinsed
can S&W chili beans
ground black pepper
salt to taste
red chili pepper flakes optional to taste
low-sodium vegetable stock
In This Recipe
Set IP to Saute mode.
Heat avocado oil.
Add chopped garlic, vegetables, quinoa, chili beans and spices.
Saute for about 5 minutes, stirring occasionally.
Add vegetable stock and stir well.
Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position
When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Note: 1. Optional toppings: avocado, tortilla chips, cilantro, diced onions, green onions, vegan cheese (or regular Mexican blend shredded cheese if not vegan).2. You can substitute black or pinto beans instead of the S&W chili beans. Simply add about 1-2 tbsp taco seasoning.