Red Bean Quinoa Chili (Instant Pot or Slow Cooker)

This is a meal that that is super healthy and will feed a small family for 2 days.  That is my kind of meal during a busy evening.  This recipe does take planning if you choose to cook via the Slow Cooker.  It can be made under 30 minutes using the InstantPot with little work.  The red kidney beans and quinoa give excellent protein to this vegan dish.  This chili is so great because it doesn’t weigh you down afterward.  You will keep reaching for more because it is yummy and so healthy!

Ingredients

1 tablespoon avocado oil
1/2 cup diced onion
1 medium green bell pepper, cored & diced
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon cinnamon
1 cup dry quinoa, rinsed and drained
3 cans (15 0z each) red kidney beans, rinsed and drained
4 cups vegetable stock
3 cans (8 oz each) tomato sauce
1 1/2 cups frozen corn kernels

InstaPot Instructions:

Turn the sauté function only, heat oil then add onion and bell pepper. Stir often. Cook until onion turns translucent, 3-4 minutes. Add garlic, chili powder, cumin, oregano, salt, and cinnamon.

Cook an additional 30 seconds.

Add quinoa, beans, stock, and tomato sauce to instant pot Stir the mixture until well combined. Secure lid, set valve to seal, and select high pressure and set cook time for 5 minutes.

After cooking time has completed, let the pressure naturally release for about 10 minutes. Then quick release. Stir corn kernels and let cook through for 2 minutes. Season chili with additional salt and pepper.

Slow Cooker Instructions:

In a skillet over medium heat, add oil then add onion and bell pepper. Stir often. Cook until onion turns translucent, 3-4 minutes.  Add garlic, chili powder, cumin, oregano, salt, and cinnamon.

Cook an additional 30 seconds. Add mixture into the slow cooker insert.

Add quinoa, beans, stock, and tomato sauce to the slow cooker. Stir the mixture until well combined. Secure lid on slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. Stir corn kernels and let cook through for 2 minutes. Season chili with additional salt and pepper.

Serve with green onions, sour cream, avocado, cheddar cheese, and top with tortilla chips for a delicious crunch!

Enjoy!

 

 

Recipe from Mel’s Kitchen Cafe