Veggie chili
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Nutrition balance score
Great
Glycemic Index
41
Low
Nutrition per serving
Calories1731.4 kcal (87%)
Total Fat48.2 g (69%)
Carbs262.1 g (101%)
Sugars45.5 g (51%)
Protein74.4 g (149%)
Sodium10726.2 mg (536%)
Fiber61.4 g (219%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2green bell peppers
diced
0.5yellow onion
diced
0.5jalapeno
minced, seeded for less spice, although level varies from pepper to pepper
4cloves garlic
minced or pressed
1 tablespoonchili powder
½ tablespoonsmoked paprika
1 teaspoonground cumin
2 teaspoonssalt
2 ½ cupsvegetable broth
1 x 8 ozcan tomato sauce
½ cupquinoa
1 x 15 ozcan black beans
drained and rinsed
1 x 15 ozcan kidney beans
drained and rinsed
1 x 15 ozcan corn
drained and rinsed
avocado
cilantro
green onions
lime juice
vegan sour cream
cheese
tortilla chips
optional for serving
Instructions
Step 1
Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing). Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.* Start Timer The Instant Pot will beep when it's finished. Flip the valve to "venting" for a quick release. Turn Instant Pot off and stir in beans and corn. Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken. Taste and re-season if necessary and serve!
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