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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
A delicious plant-based chili that incorporates seasonal ingredients to provide a hearty one-pot meal! —WarriorInTheKitchen
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Ingredients
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1 tablespoon
avocado oil
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1
onion
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1 cup
chopped zucchini
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2 cups
chopped broccoli
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1 cup
chopped celery
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4-6
garlic cloves
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1/2 cup
uncooked quinoa, rinsed
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1
can S&W chili beans
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1/2 teaspoon
ground cumin
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1/4 teaspoon
ground black pepper
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2 teaspoons
onion powder
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2 teaspoons
paprika
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salt to taste
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red chili pepper flakes optional to taste
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32 ounces
low-sodium vegetable stock
Directions
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Set IP to Saute mode.
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Heat avocado oil.
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Add chopped garlic, vegetables, quinoa, chili beans and spices.
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Saute for about 5 minutes, stirring occasionally.
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Add vegetable stock and stir well.
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Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position
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When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
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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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