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!
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!
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.