Instant Pot Vegan White Bean Quinoa Chili

Name: Instant Pot Vegan White Bean Quinoa Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, (diced); 6 cloves garlic, (minced); 2 jalapeño peppers, (diced (use serrano peppers for a spicier version)); 2 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground cloves; 2 teaspoons kosher salt; Freshly cracked black pepper to taste; 4 cups (~950mL) low-sodium vegetable broth; 1 cup (~180g) uncooked quinoa; 2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed; 1 (15-ounce) can of organic corn (~425g); 1 (4-ounce) can of green chiles (~115g); 1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess); 1 tablespoon fresh lime juice; Garnishes: fresh cilantro, (diced avocado, tortilla chips, vegan sour cream)

This vegan Instant Pot White Bean Quinoa Chili is easy, quick to make (a 6-minute cook time in the Instant Pot), and perfect for weeknight meals. Plus it's hearty and cozy yet healthy, vegan, and gluten-free.

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 40 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Instant Pot Vegan White Bean Quinoa Chili

Foto: Rainbow Plant Life

Ingredients

6 servings

1 tablespoon olive oil
1 large yellow onion, (diced)
6 cloves garlic, (minced)
2 jalapeño peppers, (diced (use serrano peppers for a spicier version))
2 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves
2 teaspoons kosher salt
Freshly cracked black pepper to taste
4 cups (~950mL) low-sodium vegetable broth
1 cup (~180g) uncooked quinoa
2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed
1 (15-ounce) can of organic corn (~425g)
1 (4-ounce) can of green chiles (~115g)
1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess)
1 tablespoon fresh lime juice
Garnishes: fresh cilantro, (diced avocado, tortilla chips, vegan sour cream)

Steps

Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
Pour in the coconut milk (optional) and the reserved 1/2 teaspoon salt, and stir until the chili is creamy and heated through.
Stir in the lime juice and taste for seasonings, adding more salt or lime juice as needed. Garnish as desired.

Nutrition Facts (per serving)

Macronutrients

Calories37419% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 7.000

Per Serving Rp 1.167/serving

🏠 Save ~Rp 14.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	1 tablespoon	-	-
yellow onion	1 large	-	-
garlic	6 cloves	-	-
jalapeño peppers	2	-	-
ground cumin	1 teaspoons	Rp 70.000/kg	Rp 7.000
dried oregano	1 teaspoon	-	-
ground cloves	0.5 teaspoon	-	-
kosher salt	2 teaspoons	-	-
Freshly cracked black pepper to taste	-	-	-
	4 cups	-	-
	1 cup	-	-
	2	-	-
	1	-	-
	1	-	-
	1 cup	-	-
fresh lime juice	1 tablespoon	-	-
Garnishes	-	-	-