Quinoa Vegetable Chili

  • 1 T. olive oil
  • 1 medium red onion, chopped
  • 3-4 cloves garlic, minced
  • 1.5 pounds sweet potatoes (about 2 medium), peeled and chopped into ½-inch pieces
  • 2 T. chili powder
  • 1 T. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 28 oz. can fire roasted diced tomatoes - do not drain
  • 2 ½ c. vegetable or chicken broth
  • ¾ c. quinoa
  • 1 can black beans - do not drain
  • 1 can red kidney beans - do not drain

Heat the olive oil using the sauté setting of your Instant Pot. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for another 30 seconds.

Increase the heat to medium and add the chopped sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally. Stir in the chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook, stirring, for 2-3 minutes to deepen the flavors of the spices.

Stir in the the diced tomatoes, broth, quinoa, and beans (undrained).

Place the lid on the Instant Pot and set the machine to cook at high pressure for 15 minutes. Allow the pot to release its pressure naturally. Serve the chili hot with hot sauce, shredded cheese, diced red onion, tortilla chips, and any other toppings you enjoy with chili.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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