Quinoa Chili with Kidney Beans

    Quinoa is a perfect way to add protein to a vegetarian chili. There's no need to cook it separately, just toss it in with the other ingredients and let it absorb all the great flavors. 

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    Quinoa Chili with Kidney Beans

    • Prep Time: 20 m
    • Cook Time: 25 m
    • Natural Release (Beans): 10 m
    • Total Time: 45 m
    • Servings:


    • 1 cup dried kidney beans
    • 2 tablespoons olive oil
    • 1 onion diced
    • 3 cloves garlic minced
    • 2 red bell peppers chopped
    • 2 green bell peppers chopped
    • 1 Jalapeño pepper sliced (leave the seeds in for a spicier chili)
    • 1 teaspoon dried oregano
    • 2 tablespoons chili powder
    • 1 tablespoon salt
    • 1 cup quinoa rinsed
    • 2 tablespoons tomato paste
    • 28 ounce can diced tomatoes
    • 4 cups vegetable stock
    • 2 cups corn kernels, fresh, or frozen and thawed (optional)
    • ½ cup chopped fresh cilantro or parsley
    • sour cream and diced avocado for garnish


    1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 4 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
    2. Pre-heat the pressure cooker using the BROWN setting.
    3. Add the oil and cook the onion and garlic until the onion starts to become tender – about 4 to 5 minutes. Add the peppers and spices and continue to cook for a few minutes. Stir in the quinoa, tomato paste, tomatoes and stock. Return the beans to the cooker and lock the lid in place.
    4. Pressure cook on HIGH for 10 minutes.
    5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the corn kernels (if using) and let them heat through. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and diced avocado.
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