Pressure cooker veggie quinoa chilli

By -

Instant Pot Vegetarian Chili

yield: 6 SERVINGS

prep time:

15 MINS

cook time:

35 MINS

total time:

50 MINS
Instant Pot Vegetarian Chili with Black Beans, Quinoa, and Sweet Potatoes. Easy, healthy, and filling with the perfect blend of spices. BEST veggie chili!

Ingredients

  •  1 Tbsp 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 tsp chili powder
  •  1 tsp chipotle chili powder
  •  1 tsp ground cumin
  •  1.25 tsps kosher salt
  • 600ml / 2.5 cups low-sodium vegetable broth
  •  8oz can tomato sauce
  •  85g / 0.5 cup uncooked quinoa
  •  1 (400g/15-ounce) can black beans, rinsed and drained
  •  1 (400g/15-ounce) can ldark or light red kidney beans, rinsed and drained
  •  0.5tsp granulated sugar

FOR SERVING:

  •  Sliced avocado
  •  Chopped fresh cilantro
  •  Shredded cheese
  •  Crushed tortilla chips
  •  Nonfat plain Greek yogurt or sour cream

Instructions

  1. 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.
  2. 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).
  3. Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
  4. 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!

--
Pippa Gawley
Tel/What's App: +44 7980 921030
Skype: pgawley

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more