Instant Pot Vegan Quinoa Sweet Potato Chili
This hearty Instant Pot Vegan Quinoa Sweet Potato Chili is a breeze to make and tastes delicious!
Servings: 8
Calories: 259kcal
Ingredients
- 1 large onion chopped
- 1 teaspoon salt or to taste
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 TB chili powder
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 2 large sweet potatoes chopped bite-sized
- 1 cup quinoa uncooked
- 2- 8 oz cans crushed tomatoes
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 3 cups vegetable broth
- 1 can corn drained
Instructions
- Take all your ingredients and combine them in the Instant pot, stir and cook for 10 minutes then natural release for 10 minutes. The contents will be very hot. Let cool before serving.
- Slow Cooker- Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
Notes
Storing- Store any leftovers in a covered container in the fridge for up to 4 days.
Freezing- Freeze any leftovers in an airtight container or gallon freezer bag. Then let dethaw before heating it back up.
Expert Tips and Tricks
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- One important thing to note is that you need to make sure the sweet potatoes are cut into the same small size; otherwise, they won't cook properly.
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- To cook in a slow-cooker: Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
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- This recipe works great as a freezer meal in two ways. One you can gather all your ingredients and throw them in a freezer bag, unthaw them, then throw them in the instant pot or slow cooker. Two, you can freeze the leftovers since it makes a large pot.
Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 50g | Protein: 11g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 1037mg | Fiber: 11g | Sugar: 7g