INSTANT POT VEGAN CHILI

Instant Pot Vegan Quinoa Chili is super hearty and delicious. Instructions for a regular pot on the stove also included. Kidney beans, black beans, fire roasted tomatoes make this a delicious and quick weeknight chili

INGREDIENTS

VEGAN QUINOA CHILI

• 1 tablespoon olive oil

• 1/2 medium yellow onion

• 2 teaspoons kosher salt

• 5 garlic cloves, peeled and minced

• 1 tablespoons ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon ground paprika

• 2 (15-ounce) cans diced fire roasted tomatoes

• 2 tablespoons chopped pickled jalapeños

• 1 tablespoon jalapeño pickling juice (optional)

• 3 cups water

• 1 (15-ounce) can kidney beans, drained and rinsed

• 1 (15-ounce) can black beans, drained and rinsed

• 1/2 cup quinoa

GARNISH:

• 1 corn tortilla, cut into strips, and fried (or alternatively, you can just top it with chips)

• 1/2 avocado, sliced, as garnish

• 1/2 cup shredded cheese, as garnish

• 1 radish, thinly sliced

• Sour crea Sour cream, as garnish

• 1 green onion, trimmed and thinly sliced

INSTRUCTIONS TO MAKE THE CHILI IN THE INSTANT POT:

• To your Instant Pot, add the oil. Then turn the Instant Pot to “sauté” function (medium heat, if yours has the option). When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 3 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so.

• Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Place the lid on the Instant Pot and set to “pressure cook” and set the timer to 10 minutes.

TO MAKE THE CHILI IN A REGULAR POT:

• To a medium pot, set over medium heat, add the oil. When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 5 to 7 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so.

• Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Bring to a gentle simmer and then immediately bring the heat down to low. Allow to simmer and cook for about 30 minutes, until the beans have softened and all of the flavors are married together. Give the chili a taste and adjust the salt according to taste.

TO SERVE:

• Ladle the chili into bowls. Garnish with whatever you like. I added everything I had in my kitchen: fried tortilla strips, avocado, handful of cheese, sliced radish, dollop of sour cream and sliced green onions.

• This freezes and reheats really well. Just be sure to make sure the chili is at room temperature and place in a freezer-safe container. To reheat, I would add it to the microwave or thaw it in the fridge and then reheat on the stove.

EQUIPMENT 1 Instant Pot

NUTRITION Serving: 6g | Calories: 544kcal (27%) | Carbohydrates: 101.6g (34%) | Protein: 34.3g(69%) | Fat: 5.4g (8%) | Saturated Fat: 0.8g (5%) | Sodium: 81mg (4%) | Potassium: 2155mg (62%) | Sugar: 5g (6%) | Iron: 0.2mg (1%)