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vegetarian quinoa chili

Vegetarian Bean Quinoa Chili - Instant Pot, Stove Top

Jyoti Behrani
This is hands down the best Vegetarian Bean Quinoa Chili we have ever devoured. Hearty, healthy and easy to make this Vegetarian Chili is full of flavors, bet you will not miss the meat!!
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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 - 8
Calories 128 kcal

Equipment

Ingredients
 
 

  • 1 15 oz can, dark kidney beans, drained and rinsed
  • 1 15 oz can, cannelini beans, drained and rinsed
  • 1 15 oz can, diced tomatoes
  • 1 15 oz can, tomato sauce
  • ½ cup quinoa, rinsed
  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 medium green bell pepper, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 2 cups vegetable broth
  • 2 tablespoon oil
  • salt to taste
  • pepper to taste

Dry Spices:

  • 2 tablespoon dark chili powder
  • 2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

For garnish:

  • Handful of fresh cilantro
  • 1 ripe avocado, chopped
  • 1 lemon, cut into wedges

Instructions
 

Instant Pot Vegetarian Bean Quinoa Chili:

  • Turn on Instant Pot to saute mode (high).
  • When it displays "HOT", add oil, onion, garlic, celery, carrots, bell pepper, jalapeno and saute for 1-2 minutes.
  • Add quinoa, dry spices - chili powder, cumin powder, garlic powder, dried oregano and mix well. Roast the quinoa and spices for 1-2 minutes.
  • Add  beans, diced tomatoes, tomato sauce, broth. Mix well. Turn off Instant Pot. Close the IP lid, vent sealed.
  • Turn on Manual/Pressure cook mode (high), "5" minutes.
  • Let pressure release naturally, around 15-20 minutes. Open the IP lid.
  • Adjust the seasonings - salt & pepper.
  • Garnish with fresh cilantro, some avocado and some freshly squeezed lemon juice. Enjoy!!

Stovetop Vegetarian Bean Quinoa Chili:

  • For stove top cooking, follow the same steps as discussed in the recipe. Instead of pressure cooking, bring the mixture to a boil, reduce the heat to medium-low and let it simmer for around 15-20 minutes. Rest of the steps remain the same as Instant Pot. 

Notes

  1. Different types of beans such as kidney beans - light & dark, black beans, and pinto beans can be used or even a combination of beans works just as well.
  2. Veggies can be added as per choice. Such as red or green bell peppers, corn, pumpkin, and sweet potatoes.
  3. Adjust the spiciness as per taste.
  4. Chili thickens over time. After cooking, give it a standing time of around 15-20 mins for the flavors to blend well.
  5. Add topping of your choice, avocado, fresh cilantro, and lemon juice. 
  6. Please refer to the post for the following
    • Tips for Best Vegetarian Quinoa Chili
    • Toppings Suggestions
    • Sides that go well with chili
    • FAQ's

Nutrition

Nutrition Facts
Vegetarian Bean Quinoa Chili - Instant Pot, Stove Top
Amount per Serving
Calories
128
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
30
mg
1
%
Potassium
 
277
mg
8
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
3573
IU
71
%
Vitamin C
 
22
mg
27
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

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

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