The past few weeks I’ve been cooking like crazy in the kitchen. There are weeks that go by where I feel like all of my ideas are awful. Other weeks, I feel like I hit a groove and everything makes sense, falls into place and feels great. Last week was that week. So, this means that I have a bunch of recipes coming at you real fast. I can’t wait.
The first one that’s up is this not super creative one haha. Instant Pot Vegan Quinoa Chili.
My favorite part about having an Instant Pot is how it’s made dinner so quick and easy. It’s literally 10 to 15 minutes away.
I’m going to admit something to you right this second: this Instant Pot Vegan Quinoa Chili is not mind-blowing. It’s a really solid, easy weeknight recipe. Am I a bad sales woman right now? Lol. I’m just being honest. This isn’t a life-changing type of recipe but rather one that works over and over. I love that it’s humble and easy and knows its place in the world.
It’s the type of dish that will you’ll feel good about eating—it’s light and super satisfying.
It’s easy to freeze, reheat and add things to. It’s a staple, if I do say so myself. Now, while the chili itself is vegan, the toppings you see pictured are not. But feel free to add vegan sour cream or vegan cheese or anything else you feel like to make it more vegan that it already is.
Instant Pot Vegan Quinoa ChiliPrint
Vegan Quinoa Chili
- 1 tablespoon olive oil
- 1/2 medium yellow onion
- 2 teaspoons kosher salt
- 5 garlic cloves, peeled and minced
- 1 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground paprika
- 2 (15-ounce) cans diced fire roasted tomatoes
- 2 tablespoons chopped pickled jalapeños
- 1 tablespoon jalapeño pickling juice (optional)
- 3 cups water
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup quinoa
- 1 corn tortilla, cut into strips, and fried (or alternatively, you can just top it with chips)
- 1/2 avocado, sliced, as garnish
- 1/2 cup shredded cheese, as garnish
- 1 radish, thinly sliced
- Sour crea Sour cream, as garnish
- 1 green onion, trimmed and thinly sliced
To Make the Chili in The Instant Pot:
- To your Instant Pot, add the oil. Then turn the Instant Pot to “sauté” function (medium heat, if yours has the option). When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 3 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so.
- Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Place the lid on the Instant Pot and set to “pressure cook” and set the timer to 10 minutes.
To Make the Chili in a regular pot:
- To a medium pot, set over medium heat, add the oil. When the oil is warm and glistening, add the diced onion and salt; give it a mix and continue cooking the onions until they’re softened, about 5 to 7 minutes. Next, mix in the garlic cloves, cumin, coriander and paprika. Cook for a minute or so.
- Pour in the fire roasted tomatoes, jalapeños, pickling juice, water, kidney beans, black beans and quinoa. Stir until everything is combined. Bring to a gentle simmer and then immediately bring the heat down to low. Allow to simmer and cook for about 30 minutes, until the beans have softened and all of the flavors are married together. Give the chili a taste and adjust the salt according to taste.
- Ladle the chili into bowls. Garnish with whatever you like. I added everything I had in my kitchen: fried tortilla strips, avocado, handful of cheese, sliced radish, dollop of sour cream and sliced green onions.
- This freezes and reheats really well. Just be sure to make sure the chili is at room temperature and place in a freezer-safe container. To reheat, I would add it to the microwave or thaw it in the fridge and then reheat on the stove.