Instant Pot Protein Packed Vegetarian Chili Recipes

INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI

Instant Pot® Protein-Packed Vegetarian Chili image

This faux chili made in an Instant Pot® might even fool the most discerning of palates!

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 cloves garlic, minced
1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons chili powder

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g

PROTEIN-PACKED CHILI RECIPE BY TASTY

Protein-Packed Chili Recipe by Tasty image

Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado

Provided by Merle O'Neal

Categories Lunch

Yield 8 servings

Number Of Ingredients 23

Ingredients

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped, seeded
1 teaspoon salt, to taste
¼ teaspoon pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa, rinsed
1 cup red kidney bean, drained
1 cup pinto bean, drained
1 cup black beans, drained
1 cup corn, fresh or frozen
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish

Steps:

In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
Allow to cool 2 minutes. Serve topped with avocado and cilantro.
Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams

INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI

Instant Pot® Protein-Packed Vegetarian Chili image

This faux chili made in an Instant Pot® might even fool the most discerning of palates!

Provided by thedailygourmet

Categories Vegetarian Chili

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 cloves garlic, minced
1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons chili powder

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g

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