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Home » Recipe Course » Soups

Instant Pot Vegetarian Chili with Quinoa

Published January 26, 2021 Updated October 1, 2021 By Meeta Arora 22 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Vegetarian chili with quinoa soup
Vegetarian chili with quinoa soup

This Instant Pot Vegetarian Chili is an easy comforting weeknight dinner for those cold rainy or snowy days. Made with black beans, quinoa and veggies, it is healthy with lots of protein and fiber. The best part is the dump-and-go recipe that can be made in minutes in the pressure cooker!

vegetarian quinoa chili topped with cheese, jalapeños and lime

A one-pot healthy Vegetarian Chili

What's not to love about this Vegetarian Chili -

  • easy one-pot recipe
  • dump-and-go with no need to sauté any ingredients
  • has healthy whole some ingredients
  • rich in protein and fiber
  • vegetarian and gluten-free. Skip a few toppings to make it vegan.
  • can feed the whole family!

I am totally in love with this easy recipe. It is hearty and filling on its own, and also very nutritious. This makes is a wonderful dinner for those busy weeknights!

My whole family enjoyed this chili. Even the toddler loved it topped with yogurt (adjust the spice down for kids).

How to make Vegetarian Quinoa Chili?

Ingredients

This Vegetarian Chili has fresh ingredients such as onions, bell peppers, jalapeños and garlic. And pantry staple ingredients such as fire-roasted diced tomatoes, black beans, quinoa and spices.

Onions: I typically prefer to use yellow onions for cooking.

Garlic: I used fresh garlic and minced it.

Bell Peppers: I used red bell pepper, but any color peppers work.

Tomatoes: I used fire roasted diced tomatoes from a can. Any diced tomatoes work. Choose no added salt tomatoes or adjust salt in the recipe.

Ingredients such as quinoa, onions, peppers, tomatoes, black beans and corn in small bowls

Quinoa: For this vegetarian chili, add quinoa to make it filling and thick.

Beans: I used black beans. You can use a blend of black beans and kidney beans too. You can also use white beans or pinto beans if you prefer. If you want to cook black beans at home, here is my easy instant pot black beans recipe. You can skip the seasonings and just cook the black beans in water to add to this recipe.

Spices: I used a mixture of chili powder, ground cumin, paprika and salt. You can also add oregano, which adds a wonderful flavor. Adjust or skip paprika to taste.

Broth: To make this a vegetarian chili, I used vegetable broth for the liquid. I like to use Better than Bouillon to make broth. If you aren’t concerned with it being strictly vegetarian or vegan, chicken broth will work also.

Toppings - avocado, cheese, cilantro leaves, sour cream, jalapeños, lime wedges and tortilla chips. If you are vegan, skip cheese and sour cream or use vegan options.

Instant Pot Method

Now comes the best part. The dump-and-go method to make this vegan chili.

No need to cook or saute the ingredients. Just add all the ingredients in the pot in the order listed.

making vegetarian chili in the instant pot - Step by step recipe

Then pressure cook for 6 minutes. Allow a natural pressure release.

Vegetarian Chili with corn, black beans, quinoa and bell peppers in the pressure cooker

Look at that amazing hearty chili!

Black bean and quinoa chili made in the instant pot

Who’s ready for a big bowl of this easy and insanely delicious vegetarian chili?

My favorite part of chili is the toppings. Add as many as you like. For me, a sprinkle of lime juice is a must!

a bowl of vegan chili with quinoa and black beans topped with cheese, jalapeños and lime

Enjoy this vegan chili with a green salad or slaw on the side. Dip in some crusty bread and enjoy the chili.

Slow Cooker Method

Place everything into slow cooker, cover, and cook on LOW for 6 hours or HIGH for 3 hours. Stir it and serve!

Stovetop Method

  • For stovetop add, a tablespoon of oil (I prefer avocado or olive oil). If you are on an no-oil diet, then you can sauté in water.
  • Heat the oil in a large saucepan over medium-high heat. Add the onions, bell peppers, jalapeños and cook until tender for about 5 minutes. Stir in the garlic, chili powder, paprika, cumin, and salt and cook for a minute.
  • Add the diced tomato and cook, stirring constantly, for a minute.
  • Add the quinoa, beans, vegetable broth, and stir to combine.
  • Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.
a bowl of vegan quinoa chili with quinoa and black beans topped with cheese, jalapeños and lime

Common Questions

How to store this vegetarian chili?

This Quinoa Chili will last for about 4 days in the refrigerator. Allow it to cool and store in airtight containers.

Can this vegetarian chili be freezed?

You can freeze chili in small portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to reheat chili?

When ready to eat, reheat in the microwave or on the stove. If the chili is too thick, add some water or broth to get the desired consistency.

Enjoy this easy vegetarian quinoa chili.

Here are more instant pot vegetarian recipes you might enjoy -

  • Butternut Squash Curry with Spinach
  • Mushroom Wild Rice Soup
  • Vegetable Lo Mein
  • Fajita Pasta
  • Quinoa Khichdi
Tried this recipe?Give a rating by clicking the ★ below
vegetarian quinoa chili topped with cheese, jalapeños and lime

Instant Pot Vegetarian Chili with Quinoa

Meeta Arora
This Instant Pot Vegetarian Chili is an easy comforting weeknight dinner for those cold rainy or snowy days. Made with black beans, quinoa and veggies, it is healthy with lots of protein and fiber. The best part is the dump-and-go recipe that can be made in minutes in the pressure cooker!
4.89 from 36 votes
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Servings: 4
Calories: 237
Course: Main Course, Soup
Cuisine: American
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
 
 

  • 1 cup Yellow onion diced
  • 1 cup Green Bell Pepper diced
  • ½ Jalapeno finely diced
  • 3 cloves Garlic minced
  • ⅓ cup Quinoa washed
  • 1 can Fire-roasted diced Tomatoes 14.5oz
  • 1 can Black beans rinsed and drained, about 1.25 cups
  • 1 cup Corn frozen
  • ¾ tablespoon Chili powder
  • ½ tablespoon Paprika
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Salt adjust to taste
  • 2 cup Vegetable Broth

Optional Toppings

  • Cilantro leaves chopped, to garnish
  • Cheddar Cheese shredded (skip for vegan or use vegan cheese)
  • Jalapeno sliced
  • Lime wedges
  • Avocado sliced or cut into small pieces
  • Red onion diced
  • Sour cream (skip for vegan or use vegan greek yogurt)
  • Tortilla chips (skip for gluten-free)

Instructions
 

  • Add all the ingredients to your instant pot in the order listed.
  • Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure. 
  • When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves. 
  • Serve with any of the optional toppings you like!

Video

Notes

Storing: This Quinoa Chili will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.
Slow Cooker: Cook on low setting for 6 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
Stovetop Method: 
  • For stovetop add, a tablespoon of oil (I prefer avocado or olive oil). If you are on an no-oil diet, then you can sauté in water.
  • Heat the oil in a large saucepan over medium-high heat. Add the onions, bell peppers, jalapeños and cook until tender for about 5 minutes. Stir in the garlic, chili powder, paprika, cumin, and salt and cook for a minute.
  • Add the diced tomato and cook, stirring constantly, for a minute.
  • Add the quinoa, beans, vegetable broth, and stir to combine.
  • Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 237kcalCarbohydrates: 46gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 1241mgPotassium: 581mgFiber: 10gSugar: 8gVitamin A: 1808IUVitamin C: 40mgCalcium: 85mgIron: 4mg
Keyword instant pot vegetarian chili, quinoa chili, vegan black bean chili
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Reshu says

    March 17, 2022 at 4:58 pm

    Thank you for the recipe. Do you add water for making broth to Better Than Bouillon before adding to instant pot?

    Reply
    • Meeta Arora says

      March 17, 2022 at 6:04 pm

      Hi Reshu - Yes, mix better than bouillon with hot water to make broth as suggested on the container. Then use in the recipe. Hope you enjoy the chili!

      Reply
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Meeta Arora of Piping Pot Curry

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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