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VEGETARIAN CHILI
1. Put the olive oil into the cooking pot. Set to sauté for
12 minutes.
2. After about 2 minutes, when the oil is hot and shiny,
add in onions, bell peppers, garlic, chili powder, salt,
cumin and cayenne pepper. Stir all ingredients to
combine.
3. Sauté all ingredients together until slightly tender,
about 5 minutes.
4. Once the vegetables are slightly tender add in the
black beans and kidney beans. Stir to combine and
cook for about 3 minutes or until the ingredients start
to come together.
5. Add the vegetable broth, tomato sauce and uncooked
quinoa. Stir all ingredients to combine and let sauté
timer expire.
6. Close and lock the lid. Set to pressure cook on high for
8 minutes.
7. While the chili is cooking, assemble desired toppings
for serving.
8. When the time has expired, release the pressure and
open the lid.
9. Serve immediately and finish with desired toppings.
• 2 tbsp olive oil
• 2 large yellow onions, chopped
• 4 red bell peppers, chopped
• 8 cloves of garlic, thinly sliced
• 2 tbsp chili powder
• 3 tbsp salt
• 1 tsp ground cumin
• ½ tsp ground cayenne pepper
• 2 (15.5-oz) cans black beans,
drained
• 2 (15.5-oz) cans kidney beans,
drained
• 6 cups vegetable broth
• 2 cups tomato sauce
• 3 cups uncooked quinoa
• 2 (15.5-oz) cans black beans,
drained
• 2 (15.5-oz) cans kidney beans,
drained
• 2 jalapenos, for garnish
• Fresh cilantro, for garnish
• Avocado, for garnish
• Shredded cheese, for garnish
• Sour cream, for garnish
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
30 min 8 min MEDIUM 12
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