Vegan Instant Pot Quinoa Chili Recipe By Tasty
VEGAN INSTANT POT QUINOA CHILI RECIPE BY TASTY
Here's what you need: avocado oil, medium onion, zucchini, broccoli, celery, garlic, quinoa, chili beans, ground cumin, ground black pepper, onion powder, paprika, salt, red chili flake, low sodium vegetable broth
Provided by Gita Kshatriya
Yield 6 servings
Number Of Ingredients 15
Steps:
- Set IP to Saute mode.
- Heat avocado oil.
- Add chopped garlic, vegetables, quinoa, chili beans and spices.
- Saute for about 5 minutes, stirring occasionally.
- Add vegetable stock and stir well.
- Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
- When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.
Nutrition Facts : Calories 689 calories, Carbohydrate 65 grams, Fat 43 grams, Fiber 7 grams, Protein 7 grams, Sugar 18 grams
VEGAN QUINOA CHILI
Amazing chili is a great vegan main dish that cooks all in one pot!
Provided by Lady at the Stove
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.
Nutrition Facts : Calories 340 calories, Carbohydrate 62.3 g, Fat 4.7 g, Fiber 15.7 g, Protein 15.4 g, SaturatedFat 0.6 g, Sodium 1379.5 mg, Sugar 7.9 g
VEGETARIAN INSTANT POT® QUINOA WITH VEGGIES
Nutritious, protein-rich quinoa cooks up fluffy and flavorful in the Instant Pot®.
Provided by Sunny
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse and drain quinoa. Dump quinoa into a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth, spinach, carrots, celery, and bell pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then flip the valve and release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Stir in feta cheese, black olives, pesto, and tomatoes.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 20.6 g, Cholesterol 11.7 mg, Fat 9.3 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 3 g, Sodium 381.3 mg, Sugar 3.3 g
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