Richly seasoned and packed with nutrient-dense sweet potatoes and protein-rich quinoa, this recipe for healthy and hearty Instant Pot Vegetarian Chili can be on your table in under an hour.
Turn the Instant Pot to the Saute function, add in the oil, and let heat.
Once the oil has heated, add the minced onions, jalapeno, and red pepper and saute for 2-3 minutes or until the onion begins to soften. Add the minced garlic, and saute for 30-60 seconds longer, just to lightly toast the garlic. Once toasted, turn the Instant Pot OFF by hitting cancel.
Add ½ cup of the vegetable broth to the inner pot and scrape up any browned bits on the bottom of the inner pot.
Add the remaining broth, chili seasoning, salt, quinoa, chipotle in adobo, sweet potatoes, rinsed quinoa, beans, and corn, and stir to combine. Top with diced tomatoes. DO NOT STIR!
Place the lid on the inner pot and be sure the vent knob is pointed to sealed. Set the cooking time to 5 minutes on high pressure by using the pressure or manual button. Once the cooking time has elapsed, let pressure release naturally for at least 10-15 minutes.
Open the Instant Pot, add the juice of the lime, and stir everything together to combine.
Serve with any desired toppings, such as avocado, cheese, sour cream, corn chips, etc.
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Notes
Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days or store in a freezer-safe container for up to 3 months. Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.Spice Level: If you are not looking for a spicy, smokey chili, omit or reduce the chipotle in adobo and/or jalapeno. If you would like spicer chili, double the amount of chipotle and/or jalapeno. Thin it Out: This Instant Pot Vegetarian Chili is pretty thick. Feel free to increase the broth to 4 cups for a thinner chili.