Description
Warm, hearty, and full of flavor, this Instant Pot Vegetarian Quinoa & Black Bean Chili is a delicious meal ready in just minutes.
Ingredients
Scale
- 1 cup quinoa
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup bell peppers (mixed colors), chopped
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tbsp chili powder
Instructions
- 1. Sauté the Veggies: Turn on your Instant Pot to sauté mode. Add a drizzle of olive oil and cook the chopped onion and bell peppers until soft, about five minutes. Add minced garlic in the last minute.
- 2. Mix in Spices: Sprinkle in cumin and chili powder. Stir for one minute to release flavors.
- 3. Add Main Ingredients: Pour in the rinsed quinoa, drained black beans, diced tomatoes (with juice), and vegetable broth. Stir well to combine.
- 4. Pressure Cook: Seal the lid of the Instant Pot and set it to high pressure for eight minutes.
- 5. Release Pressure: After cooking, allow natural pressure release for five minutes before switching to quick release.
- 6. Serve with Style: Ladle into bowls and garnish with fresh cilantro or avocado slices if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Rinse quinoa before cooking to remove bitterness. For added sweetness, consider including corn or swapping black beans for kidney beans. Top with avocado or fresh herbs for an elevated experience.