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Quinoa chili in a white bowl with sour cream and avocado in dishes near by.
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Quinoa Chili with Kidney Beans
Prep Time
20 mins
Cook Time
25 mins
Natural Release (Beans)
10 mins
Total Time
45 mins
 
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. 
Course: Entrées
Cuisine: mexican
Keyword: Vegetarian, Lunch, Vegan, One Pot Meal, Make Ahead
Servings: 8
Calories: 274 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 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
Instructions
  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.
Nutrition Facts
Quinoa Chili with Kidney Beans
Amount Per Serving
Calories 274 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 1631mg68%
Potassium 899mg26%
Carbohydrates 47g16%
Fiber 9g36%
Sugar 8g9%
Protein 11g22%
Vitamin A 2165IU43%
Vitamin C 77.4mg94%
Calcium 84mg8%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.