Instant Pot Vegetarian Chili

Name: Instant Pot Vegetarian Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion (1/4-inch diced); 2 medium sweet potatoes (peeled and 1/2-inch diced (about 4 generous cups)); 2 medium red bell peppers (3/4-inch diced); 4 cloves garlic (minced); 1 tablespoon chili powder; 1 teaspoon chipotle chili powder; 1 teaspoon ground cumin; 1 1/4 teaspoons kosher salt; 2 1/2 cups low-sodium vegetable broth; 1 (8-ounce) can low-sodium or no-salt-added tomato sauce; 1/2 cup uncooked quinoa; 1 (15-ounce) can low-sodium black beans, rinsed and drained; 1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained; 1/2 teaspoon granulated sugar; Sliced avocado; Chopped fresh cilantro; Shredded cheese; Crushed tortilla chips; Nonfat plain Greek yogurt or sour cream

Instant Pot Vegetarian Chili with quinoa, sweet potatoes and black beans. Quick, easy, healthy, and filling with the perfect blend of spices. Award-winning!

⏱️ 50 min 🔪 Prep: 15 min 🔥 Cook: 35 min 📊 Medium ⭐ 4.9 (303) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

1 tablespoon extra-virgin olive oil
1 medium yellow onion (1/4-inch diced)
2 medium sweet potatoes (peeled and 1/2-inch diced (about 4 generous cups))
2 medium red bell peppers (3/4-inch diced)
4 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 1/4 teaspoons kosher salt
2 1/2 cups low-sodium vegetable broth
1 (8-ounce) can low-sodium or no-salt-added tomato sauce
1/2 cup uncooked quinoa
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
1/2 teaspoon granulated sugar
Sliced avocado
Chopped fresh cilantro
Shredded cheese
Crushed tortilla chips
Nonfat plain Greek yogurt or sour cream

Steps

To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Nutrition Facts (per serving)

301 kkal

Protein 12g (16%)

Carbs 57g (78%)

Fat 4g (6%)

Macronutrients

Calories30115% DV

Protein12g24% DV

Carbs57g19% DV

Fat4g6% DV

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

💰 Cost Estimate

Total Ingredients Rp 1.950

Per Serving Rp 325/serving

🏠 Save ~Rp 3.900 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
extra-virgin olive oil	1 tablespoon	-	-
medium yellow onion	1	-	-
medium sweet potatoes	2	-	-
medium red bell peppers	2	-	-
garlic	4 cloves	-	-
chili powder	1 tablespoon	Rp 8.000/100g	Rp 1.200
chipotle chili powder	1 teaspoon	Rp 8.000/100g	Rp 400
ground cumin	1 teaspoon	Rp 70.000/kg	Rp 350
kosher salt	0.25 teaspoons	-	-
low-sodium vegetable broth	1 cups	-	-
	1	-	-
uncooked quinoa	0.5 cup	-	-
	1	-	-
	1	-	-
granulated sugar	0.5 teaspoon	-	-
Sliced avocado	-	-	-
Chopped fresh cilantro	-	-	-
Shredded cheese	-	-	-
Crushed tortilla chips	-	-	-
Nonfat plain Greek yogurt or sour cream	-	-	-