Instant Pot Vegetarian Chili

• servings: 6 servings
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow onion (1/4-inch diced)

2 medium sweet potatoes (peeled and 1/2-inch diced, about 4 generous cups)

2 medium red bell peppers (3/4-inch diced)

4 cloves garlic (minced)

1 tablespoon chili powder

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

1 1/4 teaspoons kosher salt

2 1/2 cups low-sodium vegetable broth

1 (8-ounce) can low-sodium or no-salt-added tomato sauce

1/2 cup uncooked quinoa

1 (15-ounce) can low-sodium black beans, rinsed and drained

1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained

1/2 teaspoon granulated sugar

Sliced avocado

Chopped fresh cilantro

Shredded cheese

Crushed tortilla chips

Nonfat plain Greek yogurt or sour cream

Directions

To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.

Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).

Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.

Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Nutrition

• Serving Size: 1 (of 6)
• Calories: 301 kcal
• Total Fat: 4 g
• Total Carbohydrate: 57 g
• Dietary Fiber: 12 g
• Total Sugars: 10 g
• Protein: 12 g