Go Back
chili1
Print Recipe

Quinoa & Beans Chili - Instant Pot

Tex-Mex vegan and gluten free chili, loaded with quinoa, black beans, kidney beans, corn and perfect amount of spices
Prep Time10 minutes
Cook Time2 minutes
Course: Main Course
Servings: 6

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).
    onions
  • 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.
    beans
  • Add canned fire roasted diced tomatoes, canned diced green chilis, frozen corn and mix it well.
    tomatoes
  • FOR INSTANT POT USER, Add ¾ cup of uncooked quinoa, tex-mex chili seasoning, taco seasoning, salt to the Instant Pot.
    spices
  • 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.
    broth
  • 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!
    chili1