Vegetarian

Veggie chili with sweet potato and quinoa - instant pot is for Dinner.

Veggie chili with sweet potato and quinoa - instant pot takes several minutes to prepare.

Veggie chili with sweet potato and quinoa - instant pot takes several minutes to cook.

Veggie chili with sweet potato and quinoa - instant pot makes 11 servings.

The ingredients for Veggie chili with sweet potato and quinoa - instant pot are:

3 tbsp Chili powder
1 tsp Cumin seed
500 Carrots, raw
1.80 cup kernels Yellow Sweet Corn, Frozen
2 medium (2-1/2" dia) Onions, raw
3 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
400 Zucchini
1 can (6 oz) Tomato Paste
2 tbsp Cocoa, dry powder, unsweetened
0.50 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
3.50 cup Simple Truth Organic Diced Tomatoes (No Salt Added)
5.25 cup Simple Truth Organic Tri-Bean blend
6 clove Garlic
300 grams Sweet potato
3 cup (8 fl oz) Water, tap
3 tsp Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg

Here is how you make Veggie chili with sweet potato and quinoa - instant pot:

Saute garlic and onions in instant pot, then add in veggies and spices and saute for a few more minutes. Add broth and quinoa, stir, and scrape bits off bottom of pot. NO STIRRING AFTER THIS! To the top of veggies add corn, beans, diced tomatoes and tomato paste. Manual pressure cook 10 min, natural release 10 min.Serving Size: Makes about 11x 2 cup servings

The nutritional information for Veggie chili with sweet potato and quinoa - instant pot is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 270.3

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 412.9 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 12.2 g
• Protein: 11.9 g