Easy Instant Pot Vegetarian Chili Recipe

Name: Easy Instant Pot Vegetarian Chili Recipe
Ingredients: 2 tablespoons olive oil; 1 large (or 2 small) yellow onion, diced (approx 1 cup); 1 green bell pepper, seeded and diced (approx 1/2 – 3/4 cup); 1 clove garlic, minced; 1 small (3-inch) jalapeño pepper, stemmed, seeded, and finely diced; 2 tablespoons chili powder; 2 teaspoons cumin; 1/2 teaspoon chipotle powder; 2 tablespoons cocoa powder; 1 1/2 teaspoons salt; 4 cups vegetable broth; 1 cup dry brown, black or green lentils, rinsed; 1/2 cup uncooked quinoa, rinsed; 1 (15 ounce) can diced tomatoes, with liquid; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can kidney beans, drained and rinsed; Optional topping ideas: sour cream or Greek yogurt, green onion, avocado, cilantro, jalapeño slices, shredded cheddar cheese

karalydon.com

With only 15 minutes of pressure cook time, this easy and super hearty instant pot vegetarian chili is about to blow your mind.

View full recipe on karalydon.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.

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Cooking tools:

Pressure cooker
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Can opener
Colander
Fine-mesh sieve

Ingredients

2 tablespoons olive oil
1 large (or 2 small) yellow onion, diced (approx 1 cup)
1 green bell pepper, seeded and diced (approx 1/2 – 3/4 cup)
1 clove garlic, minced
1 small (3-inch) jalapeño pepper, stemmed, seeded, and finely diced
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon chipotle powder
2 tablespoons cocoa powder
1 1/2 teaspoons salt
4 cups vegetable broth
1 cup dry brown, black or green lentils, rinsed
1/2 cup uncooked quinoa, rinsed
1 (15 ounce) can diced tomatoes, with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
Optional topping ideas: sour cream or Greek yogurt, green onion, avocado, cilantro, jalapeño slices, shredded cheddar cheese