- Prepare time: 15 mins
- Pressure Cook Time: 15 mins
- Ready in: 45 mins
- Pressure: High
- Release Type: Quick
Ingredient:
- 4 cups vegetable broth
- 2 cups canned crushed tomatoes
- 2 cups onion, diced
- 2-4 cloves garlic, minced
- 1 tsp healthy oil of choice (I used olive)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup corn (frozen or canned)
- 1 can spicy chili beans in sauce (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika, plus extra to taste
- salt and pepper to taste (I used 1/2 tsp)
- 1/2 cup quinoa
- 1/2 cup dried red lentils
Tasty Toppings Ideas:
- chopped red onion
- fresh pico de gallo or salsa
- sliced avocado
- fresh cilantro
- chopped green onion
- jalapeños or bell peppers
- sour cream or greek yogurt (skip if vegan)
- shredded cheddar cheese (skip if vegan)
- corn chips
* This recipe works best with red lentils as they cook fastest and require less liquid than brown/green.
Directions:
- First, chop your veggies and measure out the ingredients.
- Add veggie broth and crushed tomatoes followed by lentils, quinoa, chili beans (pinto beans in chili sauce), black beans, onion, garlic, peppers, corn, dried spices and mix it all up.
- Set Instant Pot (I use a 6 QT) HIGH pressure for 5 minutes and allow to come to pressure.
- Quick release (aka manual release) the pressure and wait for the pin to drop and the pot to depressurize before opening.
- Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch.
- Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers too. Chili is magic like that and great for meal prep for the week! You can even freeze some for later.
Notes
To ensure all the goodness in this pot has enough liquid to cook, I’ve adjusted the broth to 1 quart (4 cups) at the suggestion of a few kind readers! The chili will thicken more as it cools.
Love beans? For an extra chunky chili, additional black beans or pinto beans can be added after the chili is done cooking! (Just not in the beginning b/c the pot is sensitive to being too full) Simply add in your favorites and then sprinkle in a bit more of the spices, to taste, to even things out. Easy peasy!
Source: Instant Pot Vegetarian Quinoa Chili