A one-pot healthy Vegetarian Chili
What’s not to love about this Vegetarian Chili –
easy one-pot recipe dump-and-go with no need to sauté any ingredients has healthy, wholesome ingredients rich in protein and fiber vegetarian and gluten-free. Skip a few toppings to make it vegan. Can feed the whole family!
I am totally in love with this easy recipe, just like my vegetarian taco soup. It is hearty and filling on its own and also very nutritious. This makes it a wonderful dinner for those busy weeknights! My whole family enjoyed this chili. Even the toddler loved it topped with yogurt (adjust the spice down for kids).
Watch How to Make Vegetarian Chili with Quinoa
How to make Vegetarian Quinoa Chili?
Ingredients
This Vegetarian Chili has fresh ingredients such as onions, bell peppers, jalapeños, and garlic. And pantry staple ingredients such as fire-roasted diced tomatoes, black beans, quinoa, and spices.
Onions: I typically prefer to use yellow onions for cooking.
Garlic: I used fresh garlic and minced it.
Bell Peppers: I used red bell pepper, but any color peppers work.
Tomatoes: I used fire-roasted diced tomatoes from a can. Any diced tomatoes work. Choose no added salt tomatoes or adjust the salt in the recipe.
Quinoa: For this vegetarian chili, add quinoa to make it filling and thick.
Beans: I used black beans. You can use a blend of black beans and kidney beans too. You can also use white beans or pinto beans if you prefer. If you want to cook black beans at home, here is my easy instant pot black beans recipe. You can skip the seasonings and just cook the black beans in water to add to this recipe.
Spices: I used a mixture of chili powder, ground cumin, paprika, and salt. You can also add oregano, which adds a wonderful flavor. Adjust or skip paprika to taste.
Broth: I used vegetable broth for the liquid to make this a vegetarian chili. I like to use Better than Bouillon to make broth. Chicken broth will also work if you aren’t concerned with it being strictly vegetarian or vegan.
Toppings – avocado, cheese, cilantro leaves, sour cream, jalapeños, lemon wedges, and tortilla chips. If you are vegan, skip the cheese and sour cream or use vegan options.
Instant Pot Method
Now comes the best part. The dump-and-go method to make this vegan chili. No need to cook or saute the ingredients. Just add all the ingredients in the pot in the order listed. Then pressure cook for 6 minutes. Allow a natural pressure release. Look at that amazing hearty chili! Who’s ready for a big bowl of this easy and amazingly delicious vegetarian chili? My favorite part of chili is the toppings. Add as many as you like. For me, a sprinkle of lemon juice is a must! Enjoy this vegan chili with a green salad or slaw on the side. Dip in some crusty bread and enjoy the chili.
Slow Cooker Method
Place everything into a slow cooker, cover, and cook on LOW for 6 hours or HIGH for 3 hours. Stir it and serve!
Stovetop Method
For the stovetop add a tablespoon of oil (I prefer avocado or olive oil). If you are on a no-oil diet, then you can sauté in water. Heat the oil in a large saucepan over medium-high heat. Add the onions, bell peppers, and jalapeños and cook until tender for about 5 minutes. Stir in the garlic, chili powder, paprika, cumin, and salt, and cook for a minute. Add the diced tomato and cook, stirring constantly, for a minute. Add the quinoa, beans, and vegetable broth, and stir to combine. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.
Common Questions
Enjoy this easy vegetarian quinoa chili. Here are more instant pot vegetarian recipes you might enjoy –
Butternut Squash Curry with Spinach Mushroom Wild Rice Soup Vegetable Lo Mein Fajita Pasta Quinoa Khichdi
