Instant-Pot Protein-Packed Vegetarian Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can corn, drained and rinsed
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 (6-ounce) can tomato paste
• 1/2 cup uncooked quinoa

Directions

1. Set the Instant-Pot to the “Saute” setting and add the olive oil.
2. Add the onion, garlic, jalapeno, and red bell pepper and sauté for 5 minutes, stirring frequently.
3. Add the cumin, chili powder, smoked paprika, oregano, salt, and pepper and cook for an additional 2 minutes, stirring frequently.
4. Add the black beans, kidney beans, diced tomatoes, corn, vegetable broth, cilantro, tomato paste, and quinoa to the pot and stir to combine.
5. Secure the lid and set the Instant-Pot to “Manual” for 15 minutes.
6. Allow the pressure to release naturally for 10 minutes, then turn the valve to “Venting” to release any remaining pressure.
7. Serve hot and enjoy!

Interesting Facts

• This recipe is vegetarian, but can easily be made vegan by omitting the quinoa.
• This chili is a great source of protein and fiber thanks to the beans and quinoa.
• This chili can be served with your favorite toppings, such as shredded cheese, diced onions, sour cream, or sliced jalapenos.