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.
Watch! How to make this recipe
Check out the video over on Youtube (starts at 5:00 mark) along with a personal dive into my upcoming cookbook The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! I share how my debut cookbook came to be, along with a brief description of the table of contents. So head on over to Youtube and happy cooking!
And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Instant Pot Vegan White Bean Quinoa Chili
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This chili is super delicious! I was a little leery about the 1/2 tsp ground cloves in the spice mix, but the flavor was perfect. Another great recipe to add to my rotation. P.S. I love your cookbook!
Love this chili! It’s become a staple in our household. So tasty and easy to throw together.
I made this twice. The first time I followed the recipe exactly and found the cloves to be very overpowering. The second time I greatly reduced the amount of cloves and upped the cumin a bit – it came out perfectly. I think it’s just a personal preference thing, I find the taste of cloves to be very strong and a little goes a long way. Otherwise this recipe is fantastic, super easy to put together and I love the creaminess of the chili! It’s a nice change from red chili. Thanks as always for the awesome recipes!
Hi, Nisha! I’ve made this recipe twice, but both times my Instant Pot didn’t come to pressure. It still turned out great, but I’m just curious as to why that happened. I plan on trying it again in my IP, but do you have any recommendations for the stovetop? Thank you so much, and again, this chili is so good!
My instant pot does that when the little jiggle thing gets stuck. Its the IP max that auto seals. I poke it with a skinny knife and then it seals. But like, yeah, be careful.
On your IP, check the gasket also. Make sure it’s installed properly all the way around. We had to replace our gasket (parts available on amazon, just match your model number) after about 2 years of frequent use.
Made the dish today (stove top) and it turned out amazing! Thank you for sharing!
I can’t have corn, is there a substitute for this ingredient?
This recipe sounds great, but I don’t have an Instant Pot. Any recommendations on how long to simmer this chili in a regular pot on the stovetop?
I made this for the second time tonight and I liked it even more the second time around. The texture of the corn really stands out against the softness of the beans and quinoa and the flavor from the cloves come thru nicely without being overwhelming. I’m asking myself why I waited so long to make it again. So good! Thank you for sharing this with us.
Made this today, was really good! Thank you for the great recipe!
Glad to hear that, Laura! Thanks for letting me know 🙂
Thanks for the recipe! I am going to try to make it without an instant pot since I don’t have one. But I don’t like quinoa….do you have any suggestions for an alternative that is similarly healthy?
Hi Annie! I think you can omit the quinoa and still have a healthy, yummy chili. But honestly, the quinoa melts into the chili and it doesn’t have any flavor, so you might not really notice it! I haven’t tried making a chili with any other grains besides quinoa, so I can’t say for sure what work best. That said, my favorite healthy gluten-free grain is millet!