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Instant Pot Vegetarian Chili Recipe Recipe

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This recipe for Instant Pot Vegetarian Chili Recipe, by , is from Cooking with my Daughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Delayne Kice


2 green bell peppers diced
1/2 yellow onion diced
1/2 jalapeno minced, seeded for less spice, although level varies from pepper to pepper
4 cloves garlic minced or pressed
1 tablespoon chili powder
1/2 tablespoon smoked paprika
1 teaspoon ground cumin
2 teaspoons salt
2 1/2 cups vegetable broth
1 (8 oz) can tomato sauce
1/2 cup quinoa
1 (15 oz) can black beans drained and rinsed
1 (15 oz) can kidney beans drained and rinsed
1 (15 oz) can corn drained and rinsed
avocado, cilantro, green onions, lime juice, vegan sour cream, cheese, tortilla chips optional for serving

Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
The Instant Pot will beep when it's finished.
Flip the valve to "venting" for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5-10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary and serve!

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Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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