This Instant Pot Vegan White Bean Quinoa Chili is incredibly simple to make, uses everyday ingredients like canned beans and quinoa, packs a protein-punch, and is hearty and comforting yet nourishing.
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Instant Pot Vegan White Bean Quinoa Chili
This vegan Instant Pot White Bean Quinoa Chili is easy, quick to make (a 6-minute cook time in the Instant Pot), and perfect for weeknight meals. Plus it's hearty and cozy yet healthy, vegan, and gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 2 jalapeño peppers, diced (use serrano peppers for a spicier version)
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 4 cups (~950mL) low-sodium vegetable broth
- 1 cup (~180g) uncooked quinoa
- 2 (15-ounce) cans of cannellini beans (~850g), drained and rinsed
- 1 (15-ounce) can of organic corn (~425g)
- 1 (4-ounce) can of green chiles (~115g)
- 1 cup (~260 ml) “lite” or reduced-fat coconut milk (optional for creaminess)
- 1 tablespoon fresh lime juice
- Garnishes: fresh cilantro, diced avocado, tortilla chips, vegan sour cream
Instructions
- Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the onion. Cook the onion until it begins to soften, about 4-5 minutes. Add the garlic and jalapeño peppers for 1 minute. Then add in the cumin, oregano, cloves, 1 1/2 teaspoon of the kosher salt, and black pepper to taste, stirring well for 30 seconds.
- Add half of the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the remaining vegetable broth, followed by the beans, quinoa, corn, and canned chiles. Select the Cancel setting.
- Secure the lid on the Instant Pot and select the Pressure Cook (or Manual) setting and set the machine to high pressure for 6 minutes. Make sure the steam release valve is set to Sealing.
- Once the 6-minute timer elapses, allow a natural pressure release for 15 minutes, then switch the steam release valve from Sealing to Venting. Open the pot and stir the chili well.
- Pour in the coconut milk (optional) and the reserved 1/2 teaspoon salt, and stir until the chili is creamy and heated through.
- Stir in the lime juice and taste for seasonings, adding more salt or lime juice as needed. Garnish as desired.
Calories: 374kcal | Carbohydrates: 65g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 978mg | Potassium: 994mg | Fiber: 11g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 7mg
Outstanding,
Les, So glad to hear you loved this recipe!
Delicious! My instant pot is too small for the whole recipe, and instead of just making half, I cooked the aromatics, spices, and both peppers with all the broth and all the quinoa according to the instructions, then I added that to the corn, beans and coconut milk in a pot on the stove. I was making it to serve the next day, so the flavors still had time to marry. I’m sure I could have cooked the whole thing on the stove, but I enjoy not having to babysit it, and that’s a big perk of the instant pot for me. This recipe was also easy – it’s going in the permanent rotation!
Thanks for sharing your experience with us, Lacy! :) Happy to hear the recipe was a success!
This one is way too bland. If u aren’t a fan of quinoa, reduce the amount by a lot. But the recipe is budget friendly.
Quick, easy, healthy and delicious recipe! Husband is currently making this (again!!) for meal prep for the week! can’t wait for lunch tomorrow :)