The moment the Instant Pot arrived at my doorstep, I knew we were going to be good friends. And nothing proved that more to me than this very first recipe I made in it!
This veggie chili came together in less than 15 minutes making not only the perfect dinner, but the best leftovers! I’ve literally been eating it every day for one meal or another since I made it.
This chili is hearty, loaded with nutrition and so incredibly comforting. It’s loaded with fiber & plant-based protein and when topped with avocado (heart-healthy fat) and served with corn chips (whole grains) gives you a complete meal!
I also recommend throwing a little hot sauce on there (if spicy is your thing!) since this chili is not super spicy. But it’s 100% delicious even without it.
I got this Instant Pot which I found to be the perfect size. I made this chili on Sunday and have had at least one serving every day and still have another 3 to go!
The combination of the beans, peppers, quinoa and sweet potatoes is so hearty that even the biggest meat lovers in your family will like this dish (this is coming from a girl with a total meat-loving husband!)
The Super Bowl is just around the corner and this will be the perfect dish to whip up and bring over. You can tell everyone you slaved over it for hours (it can be our little secret that it only took 15 minutes start to finish 😉 )Print
this easy veggie chili comes together in just minutes thanks to the instant pot but packs flavor like it’s been marinating all day!
- 1.5 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3–4 cloves garlic, peeled & minced
- 1.5 tablespoons chili powder
- 1 teaspoon paprika
- 1 medium green bell pepper, seeded & diced
- 1 medium red bell pepper, seeded & diced
- 2 medium sweet potatoes, peeled & cubed ((3 small sweet potatoes would also work))
- 1 cup tomato sauce (I used canned)
- 2 2/3 cups low-sodium vegetable broth
- 2/3 cup uncooked quinoa
- 1 15 oz. can low-sodium black beans, drained & rinsed
- 1 15 oz. can low-sodium kidney beans, drained & rinsed
- Optional toppings: mexican-blend cheese, plain greek or skyr yogurt, chipotle hot sauce, salsa, avocado & freshly chopped cilantro
- Set your Instant Pot to “sauté” and allow it to preheat.
- Remove the top and add the olive oil being cautious in case of splatter. Keep the top off and allow the oil to heat for about 30 seconds, then add the onions (again, be careful of any splatter). Still with the top off, allow the onions to sauté until fragrant and soft (about 3-4 minutes).
- Add the garlic, chili powder, paprika, peppers, sweet potatoes and salt & pepper to taste, stirring well with the onions. Let sit for about 3 minutes then add the tomato sauce, broth, quinoa and stir again to combine everything.
- Place and seal the lid on the Instant Pot and press “cancel,” ensure the steam release handle is in the “sealing” position, then press “pressure cook” making sure it’s on “high pressure.” Set the timer for 10 minutes.
- When the timer goes off, carefully move the steam release handle to “venting” being careful not to put your hand directly over it as it releases hot steam.
- When the float valve drops down, turn the Instant Pot off and carefully open ensuring not to burn yourself on any steam released (DO NOT touch the inside pot as it will be very hot).
- Add the drained, rinsed beans to the pot and stir to combine, test a few of the sweet potatoes to ensure they’re fork tender (if they’re not, repeat the high pressure cooking process for another minute or two). Once sweet potatoes are satisfactorily cooked, re-cover and seal the Instant Pot lid, leaving it off, for about 15 minutes to allow sweet potatoes to continue to cook slightly and chili to thicken.
- Serve with toppings of choice.
Store in an airtight container in the fridge up to 5 days. Freeze individual portions in a freezer safe bag for up to 3 months.
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