One-Pot Wonders

Vegan Instant Pot Quinoa Chili

February  9, 2021
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Photo by WarriorInTheKitchen
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6
Author Notes

A delicious plant-based chili that incorporates seasonal ingredients to provide a hearty one-pot meal! —WarriorInTheKitchen

What You'll Need
  • 1 tablespoon avocado oil
  • 1 onion
  • 1 cup chopped zucchini
  • 2 cups chopped broccoli
  • 1 cup chopped celery
  • 4-6 garlic cloves
  • 1/2 cup uncooked quinoa, rinsed
  • 1 can S&W chili beans
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • salt to taste
  • red chili pepper flakes optional to taste
  • 32 ounces low-sodium vegetable stock
  1. Set IP to Saute mode.
  2. Heat avocado oil.
  3. Add chopped garlic, vegetables, quinoa, chili beans and spices.
  4. Saute for about 5 minutes, stirring occasionally.
  5. Add vegetable stock and stir well.
  6. Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position
  7. When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
  8. 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.

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