Veggie Chilli

This hotpot of yumminess is what you need for a lovely fall or winter evening ! Use up things available in refrigerator or pantry to create a completely versatile and sumptuous meal everytime!! Best part is this is one pot meal, the Instant Pot way 😊!

Vegetarian | Vegan | GF

Serving Size : 6 (lunch)

Prep ⏰: 15 mins | Cook ⏰ : 15 mins

Ingredients

2 cups boiled/canned black beans

1/2 cup quinoa

1 cup chopped carrots

1/4 cup chopped green beans

1/4 cup corn

1/2 cup chopped roma tomatoes ( can add purée as well)

1 chopped jalapeños

3/4 cup chopped onion

1 cup chopped peppers (multi colors)

1/4 cup chopped mushrooms

1/4 cup broccoli or broccoli socks

1/4 cup peas

1/4 cup edamame

1/4 spinach or kale

1 chopped potato

2 tbsp paprika powder

1 tbsp chilli powder (optional)

1 tbsp oregano

1 tsp dried rosemary

1 tsp cumin powder

1 tbsp taco seasoning

1/2 cup chopped cilantro

1 tsp garlic powder (2 pods if using fresh garlic)

1 tbsp sugar (to balance out tartness from tomatoes, you can skip this step)

2 tsp oil

salt to taste

* Add more veggies you like

#vegetarian #vegetarianfood #workingmom #guiltfree

Instructions

• In 6 quart Instant Pot, select “Saute/More” mode with cook time of 6 mins.

• Add oil, when hot add onions, garlic and sauté the mixture for 2 mins or till onions are golden brown. Add tomatoes or purée, cook for 2 mins.

• Add quinoa, carrots, green beans, corn, jalapeños, broccoli, potatoes, peppers, spinach, peas, edamame, mushrooms, black beans, oregano, rosemary, paprika, chilli powder, cumin powder, taco seasoning, sugar, salt to taste and 2-2.5 cups of water or enough to cover the veggies.

• Cook at high pressure for 8 mins and naturally release pressure (NPR)

• (For traditional pressure cooker, cook for 5 whistles and then 4-5 mins on low heat)

• Top the chilli/soup off with jalapenos, avocados, cilantro and serve hot with chips/tortilla/quesadillas! Enjoy!!