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When you know you’ve got a busy weeknight ahead of you, plan to make this easy, veggie-loaded quinoa chili made with simple ingredients and pantry staples.
Everyone needs a chili recipe. Whether that’s a meat packed chili, a veggie chili, or a combo – chilis are always in style and a crowd pleaser.
I’ve been making this quinoa chili for years, and it’s always filling, flavorful, and fridge friendly. Meal plan the week with this chili, made with all the greats – zucchini, peppers, carrots, and onions.
When I’m making this for my kids, I halve the chili powder and add red pepper flakes to the adults’ portions for that extra spice kick. It has a Mexican-inspired flavor, but if you prefer an Italian-style chili, opt for an Italian seasoning and a bit more garlic!
The best part of chilis? The fixings! Top with your favorites or eat this chili “neat” without any toppings, if that’s your jam!
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Pressure Cooker Vegetarian Quinoa Chili
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- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 1 small onion diced
- 2 loose carrots, diced
- 1 medium zucchini, diced
- 2 red bell peppers diced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper
- 4 cups low sodium vegetable broth
- 1 cup uncooked quinoa
- 1 8-ounce can tomato sauce
- 1 15.5-ounce can diced tomatoes, no sodium added
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 cup frozen corn
- to serve: lime wedges avocado, cilantro, tortilla crisps
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Set the pressure cooker to “Saute” function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.
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