Smoky Vegetarian Chili
This instant pot veggie chili truly hits the spot. It’s packed with nutrient-dense foods such as quinoa, beans and bell peppers and packs just the right amount of heat. I especially enjoy this dish on a foggy, drizzly day. Highly recommending this one. Hope you enjoy it as much as I do!
Note: This is vegan if you omit the cheese!!
The best vegetarian chili I’ve ever had:
Smokey Vegetarian Chili
Cook time: approx. 30 minutes
2 Bell peppers, diced
1 Jalapeño, diced
4 Cloves garlic, minced
1 tsp chipotle chili powder
1 tsp cumin
1 tsp smoked paprika (regular is fine too)
2 1/2 cups vegetable broth
1 8oz. can tomato sauce
1/2 cup quinoa
1 15oz. can black beans (drained and rinsed)
1 15oz. can kidney beans (drained and rinsed)
1/2 cup frozen corn
1 -2 chopped chipotle peppers canned in adobo
Optional: shredded cheese, avocado, cilantro for garnish, 1-2 splashes of Tapatío hot sauce if you like a little extra heat
Dice bell peppers, jalapeño, and chipotle pepper. Mince garlic.
Add peppers, jalapeño, garlic, spices, tomato sauce, broth and quinoa into instant pot.
Place the cover on the instant pot, lock the lid and seal the steam release.
Using the manual setting, set timer for 8 minutes.
When timer goes off, release steam.
After steam is fully released, stir in the corn, then the beans. Let stand for about 5 minutes.
Taste, and add additional seasoning if desired.
Serve with desired toppings or no toppings at all. It’s delicious either way.