This Instant Pot Vegetarian Quinoa Chili is a comfort food classic with a healthy plant-based twist! To make things uber-easy I’ve even included slow cooker instructions too. Game on!
Lately I’ve been trading my nightly Netflix sesh in favor of curling up with a book and it’s a freaking nightmare.
Hear me out.
When zoning out to my my new favorite show of the week, I am SUPER capable of turing it off at a somewhat reasonable hour and passing out. It doesn’t keep me up at night whatsoever and I’m pretty sure it helps me clear my mind of the day and PTFO.
When I grab a book, I’m basically screwed.
I am 110% incapable about putting down a good book.
There is literally no resisting it. Each page turn becomes more essential than the last and there’s NEVER a good part to pause for another day. Never ever. I’d just as soon watch the sun rise, book in hand, than attempt to put that bad boy down.
In the event that I do manage to plop the book down (or finish reading early) I’m left with another problem: my mind won’t shut off. I’ll find myself contemplating the next curveball to thrown into the plot or obsessing over how the book ended and just how terrible this book hangover is going to be until I can find a replacement book.
When a particularly epic book hangover hits, there’s no comfort to be had until I find a worthy replacement. A replacement I, in turn, read as fast as humanly possible only to leave myself feeling empty and tragic and desperate for another rush… thus restarting the vicious cycle.
Thankfully I can find comfort in a nice piping hot bowl of chili. I’m not too proud to eat my feelings and this heathy chili is JUST what the book doctor ordered.
That was weird.
I promise I’m not usually this weird!
That might be a lie.
OH LOOK! CHILI!
Instant Pot Vegetarian Quinoa Chili
Each tasty bowl is plant-based + gluten-free and can easily be made dairy-free + vegan since you choose the toppings!
Instant Pot Vegetarian Quinoa Chili
Yield 10 servings
This Instant Pot Vegetarian Quinoa Chili is a comfort food classic with a healthy plant-based twist!
- 2 cups onion, diced
- 2-4 cloves garlic, minced
- 1 tsp healthy oil of choice (I used olive)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup corn (frozen or canned)
- 1 can spicy chili beans with sauce (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 2.5 TBSP chili powder
- 1.5 TBSP cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika, plus extra to taste
- salt and pepper to taste
- 1 cup quinoa (red, white, or a mix of both)
- 1/2 cup dried lentils (red or white)
- 2 cups veggie broth
- 2 cups crushed tomatoes
- diced jalapenos or cayenne pepper for a kick
- additional veggie broth or tomato sauce to adjust chili thickness
- all the toppings your heart desires!
TASTY TOPPING IDEAS:
- chopped red onion
- fresh pico de gallo or salsa
- sliced avocado
- fresh cilantro
- chopped green onion
- jalapeños or bell peppers
- sour cream or greek yogurt (skip if vegan)
- shredded cheddar cheese (skip if vegan)
- corn chips
- First chop your veggies and measure out the ingredients.
- Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.
- Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
- Add lentils, quinoa, veggie broth, chili beans, black beans, dried spices and mix.
- Set to high pressure for 15 minutes and allow to come to pressure.
- Allow a natural pressure release; though quick release can be used if preferred!
- Lastly, stir in your crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.
- I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker.
- If you want to dive in sooner, feel free to opt for a quick release. Manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are very forgiving!
- Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers too. Chili is magic like that and great for meal prep for the week! You can even freeze some for later.
My IP took about 15 minutes to come to pressure. Depending on the size of your IP and any substitutions made, it could take a bit less or a little longer.
See post below slow cooker instructions, if needed. XO
No Pressure Cooker? No Problem!
This delicious chili can absolutely be made stove-top or in your handy dandy slow cooker. Simply print the above recipe and use these handy dandy instructions below.
SLOW COOKER INSTRUCTIONS
Add all ingredients to your slow cooker (minus your toppings) and walk away. It’s that easy! This recipe takes about 5-6 hours on high. You’ll basically want to let this one simmer away until the lentils, quinoa, and veggies are super tender. The chili will thicken as it cools. For extra flavor you can even sauté the aromatic veggies before adding it to the slow cooker, but it’s not at all essential. As I mentioned above, adjust the thickness to your liking with extra crushed tomato or broth and season to taste based on any changes. Pile on the toppings and get ready to faceplant into this ultra-comforting bowl-o-veggies!
Need stove-top instructions as well? CLICK HERE
No matter which method you choose, I can’t wait for you to try this Instant Pot Vegetarian Quinoa Chili!
Though let’s be honest here…
Chili does NOT look this pretty when you dive in spoon first, amirite?
It’s a hot mess of veggies, quinoa, beans, and cheesy goodness and I’d be kidding myself if I didn’t admit I love the look of it!
So pile on the toppings, grab a spoon, and swirl that chili into the beautiful mess it was meant to be. I’m certain it tastes better this way too.
helloooooo chili season!
- 7 Delicious things to do with Leftover Chili
- Quick and Easy Homemade Cornbread
- Fluffy Bakery-Style Cornbread Muffins
- Vegan Lentil Chili
- Easy Cheesy Chili Stuffed Spaghetti Squash
Need a paleo or whole30 compliant chili? Try my Smoky Chipotle Turkey and Sweet Potato Chili