Spicy Black Bean Quinoa, a simple one-pot vegan chili recipe made with beans, quinoa, peppers, tomatoes, and spices that's perfect in the Instant Pot or on the stovetop.
Add ingredients to pressure cooker: To the instant pot, add the black beans, quinoa, poblano pepper, jalapeño, onion, garlic, cumin, oregano, vegetable broth, adobo chipotle peppers, can of fire roasted tomatoes, and a pinch of salt and pepper.
Cook on high pressure: Cook on high pressure for 10 minutes. After releasing the pressure add the lime juice and cilantro, then season with salt and pepper. Top with desired toppings and enjoy!
Stovetop Instructions
Add ingredients to pot: To a soup pot or dutch oven, add the black beans, quinoa, poblano pepper, jalapeño, onion, garlic, cumin, oregano, vegetable broth, adobo chipotle peppers, can of fire roasted tomatoes, and a pinch of salt and pepper.
Simmer soup: Bring the chili to a boil, then reduce to a low simmer, cover, and cook for 30 minutes. Add the lime juice and cilantro, then season with salt and pepper to taste. Top with desired toppings and enjoy!
Notes
Tools Needed: Instant Pot, soup pot, or dutch oven
Meal prep: This chili recipe is perfect for meal prep; make once and eat all week.
Leftovers + storage: Store chili in a glass food storage container in the refrigerator for up to four days or in the freezer for up to two months
To reheat: Reheat chili in a pan on the stovetop until boiling
Nutrition notes: This vegan chili recipe has both black beans and quinoa, which makes it high in plant-based protein an is high fiber and potassium.