Vegan Instant Pot Quinoa Chili Recipe By Tasty Food

VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY

Vegan Instant Pot Quinoa Chili Recipe by Tasty image

Here's what you need: avocado oil, medium onion, zucchini, broccoli, celery, garlic, quinoa, chili beans, ground cumin, ground black pepper, onion powder, paprika, salt, red chili flake, low sodium vegetable broth

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon avocado oil
1 medium onion
1 cup zucchini, chopped
2 cups broccoli, chopped
1 cup celery, chopped
4 cloves garlic, finely minced
½ cup quinoa, rinsed, uncooked
1 can chili beans
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 teaspoons onion powder
2 teaspoons paprika
salt, to taste
red chili flake, optional
32 oz low sodium vegetable broth

Steps:

Set IP to Saute mode.
Heat avocado oil.
Add chopped garlic, vegetables, quinoa, chili beans and spices.
Saute for about 5 minutes, stirring occasionally.
Add vegetable stock and stir well.
Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.

Nutrition Facts : Calories 689 calories, Carbohydrate 65 grams, Fat 43 grams, Fiber 7 grams, Protein 7 grams, Sugar 18 grams

QUINOA VEGETARIAN CHILI

Quinoa Vegetarian Chili image

Found on Homemakers, this is an easy, and smaller portioned vegetarian quinoa chili. Qunioa has more protein than any other grain, as well as more nutrients! Make sure to rinse your quinoa well, as this will remove any residual bitter-tasting natural saponins coating.

Provided by Katzen

Categories < 60 Mins

Time 50m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
2 yellow onions, diced
2 stalks celery, sliced
2 carrots, diced
1 red bell pepper, seeded and diced (or a mixture of red, yellow & green peppers)
4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 (28 ounce) can diced tomatoes, with juice
2 cups vegetable stock
2 tablespoons white vinegar
1 teaspoon sugar (optional)
sea salt, to taste
fresh ground pepper, to taste
1 cup quinoa, rinsed well
1 (14 ounce) can pinto beans, rinsed & drained (or whatever type you have on hand)
1 cup corn

Steps:

In a large, deep saucepan, heat oil over medium heat;.
Add onion, celery, carrots, pepper & garlic. Cook, stirring until vegetables are softened, about 7 minutes;.
Add chili powder and cumin and stir for 1 minute;.
Add tomatoes with juices and stock. Bring to a boil and add sugar and vinegar; season with salt and pepper;.
Add quinoa, beans and corn. Cook, stirring until mixture returns to a boil;.
Reduce heat to low;.
Cover and simmer until quinoa is tender - about 25 minutes.
Note: when re-heating, you may wish to add extra stock or water.

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