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This instant pot vegan quinoa chili will be sure to satisfy your palate, warm your tummy and give you the energy you need to make it through cold days. Our New World Chili blend knows the secret to a good quality chili is in the spices and we are sure to simplify your need for warming spices with this one blend.
Meals
IrieVeda
8
10 minutes
30 minutes
Make meal time a breeze with this instant pot hearty vegan chili that is packed with flavor and protein.
This recipe is allergen friendly, gluten friendly, fodmap friendly, and vegan.
2 tablespoons oil
1 medium onion, diced (Optional)
3 small carrots, diced
2-3 celery stalks, diced
2 tablespoons IrieVeda New World Chili
1 can(14 oz) diced tomatoes
1 cup uncooked quinoa, rinsed and drained
1 can(14 oz) red kidney beans, rinsed and drained
1 cup sweetcorn, drained
1 can(6 oz) tomato paste
2 cups vegetable stock
Salt to taste
1 cup baby spinach or swiss chard (chopped)
Ancho Chili Powder (Optional)
Handful of chopped cilantro (Optional)
2 avocados cubed (Optional)
Set Instant Pot to saute, heat the oil.
Sauté onions until soft (approx. 3 minutes) add carrots and celery. Continue to Sauté for 2 minutes.
Add New World Chili Powder and combine. Stir in diced tomotoes, Quinoa, black beans, kidney beans, sweet corn, tomato paste and vegetable stock. Stir to combine all ingredients.
Add salt to taste.
Cover the Instant Pot and make sure the steam vent is set to seal. Choose the pressure cook setting (high pressure) and set the timer for 15 minutes or select the programmed Chili setting.
When the time is up, do a quick release.
Once pressure released, open instant pot and stir in baby spinach.
Serve with avocado, cilantro and a dash of ancho chili powder.
