Quinoa & Beans Vegan Chili – Instant Pot
Tex-Mex vegan and gluten free chili, loaded with quinoa, black beans, kidney beans, fire roasted tomatoes, corn and perfect amount of spices!
I have been taking this vegan, gluten-free, plant-based chili to chili competition at work for past 2 years. Would you believe me if I tell you that this vegan chili was a winner amongst all non-vegetarian authentic chilis?!?! Yes, this chili is a perfect combination of great taste and texture! The quinoa gives it this uniq texture that does not make you feel like you are missing meat in the chili. That is what one of my co-worker keeps saying who have tried all the chilis at the competition! The combination of tex-mex chili seasoning and taco seasoning bring this amazing taste to this vegan chili.
I have made this chili with and without Instant Pot. However I find it so much easier with Instant Pot. You literally dump everything in the pot and cook on high pressure for 2 minutes. You have delicious, nutritious and satisfying meal ready within minutes! This chili is also very versatile. I make a big batch of it on weekend, we eat freshly made chili on the day of making it. The leftovers are great for making quesadillas, enchiladas, dip and even nachos! The nachos made with this leftover chili is AMAZING!!!
This is definitely a crowd pleaser. That is to say, You make a big batch of it on say Super Bowl Sunday only within minutes! Lay it out with bunch of topping. Like fresh cilantro, scallions, avocados, onions, tomatoes, picked and/or fresh jalapeños, lime juice, cheese (optional), sour cream (optional) and chips. I bet your guests will be so pleased and satisfied!
This plant-based, high-protein, gluten-free dish is definitely one of my favorite recipes. I keep making it over and over without getting sick of it LOL.
Happy and Healthy Eating!
Quinoa & Beans Chili – Instant Pot
Equipment
- Instant Pot
Ingredients
- 3 tbsp Oil
- 1 cup Finely Chopped Yellow Onions
- 2 tbsp Minced Garlic
- 1 Habanero seeds and veins removed
- 15 oz Dark Red Kidney Beans
- 15 oz Black Beans
- 4 oz Diced Green Chilis
- 28 oz Fire Roasted Diced Tomatoes
- 1½ cup Frozen Corn
- 1.25 oz Tex-Mex Chili Seasoning
- 1 tbsp Taco Seasoning
- ¾ cup Uncooked Quinoa
- 3 cup Vegetable Broth
- 1 tsp Salt
- ½ cup Chopped Cilantro
- ½ cup Chopped Scallions
Instructions
- Put Instant pot on saute mode. If using regular pot, heat up 3 tbsp of oil in deep big pot.
- Once the oil is hot, saute chopped onions, minced garlic and chopped habanero pepper (vine and seeds removed very carefully with gloves on).
- Once the onions are translucent, add canned black beans and canned red kidney beans. I like to discard the canned water that come with beans and give the beans good gentle wash before using them.
- Add canned fire roasted diced tomatoes, canned diced green chilis, frozen corn and mix it well.
- FOR INSTANT POT USER, Add ¾ cup of uncooked quinoa, tex-mex chili seasoning, taco seasoning, salt to the Instant Pot.
- FOR REGULAR POT USER, If using regular pot, add cooked quinoa (steam ¾ cup of quinoa which should increase in quantity), tex-mex chili seasoning, taco seasoning, salt to the regular Pot.
- Add 3 cups of vegetable broth or water, if not using broth. Give it a good stir.
- Bring everything to boil keeping the instant pot on saute mode.
- Once it comes to boil, close the lid and secure the pressure valve. Put Instant Pot on high pressure for 2 minutes. Once the cook time is done, let the pressure release naturally for 10 minutes, release rest of the pressure manually.
- If using regular pot, bring everything to boil and cover the pot for 20 minutes and cook everything on low heat.
- Add chopped cilantro and scallions. Mix it well. Serve it hot with sour cream, avocado, lime wedge and shredded Mexican cheese! Skip sour cream and cheese if vegan or use dairy free options!
