Chili with Beans and Veggies
Savor a vibrant, nutrient-packed Chili with Beans and Veggies in just 45 min for 2!
Prep Time
10 minutes
COOK Time
25 minutes
TOTAL Time
35 minutes
Chili with Beans and Veggies
This flavorful chili is packed with plant-based protein, fiber, and antioxidants, making it a wholesome meal for both the body and taste buds. Perfect for a quick, nutrient-dense dish that supports athletic performance, skin health, and immunity.
Ingredients (Serves 2)
- 1 cup pureed or crushed tomatoes
- ½ cup red quinoa
- The following spices: 1 tablespoon salt, 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon cumin powder
- ½ tablespoon grated ginger
- 1 cup spinach, washed and chopped
- ½ cup coloured bell peppers, chopped
- 1 tablespoon nutritional yeast
- 1 large sweet potato, cubed
- ¼ cup celery, chopped
- 1 cup pinto beans, soaked and cooked
- 1 cup chickpeas, soaked and cooked
- ¼ cup fennel, chopped
- 3 cups water
- 2 tablespoons frozen corn
- ½ lemon
- Sprig of cilantro (for garnish)
Directions
- In an Instant Pot, add the spices (salt, turmeric, red chili powder, cumin powder), chopped bell peppers, red quinoa, black beans, chickpeas, sweet potatoes, fennel, celery, grated ginger, tomato puree, and nutritional yeast. Stir to combine everything well.
- Pour in 3 cups of water and add 2 tablespoons of frozen corn to the mixture.
- Set the Instant Pot to high pressure and cook for 15 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Open the lid and stir in the chopped spinach and the juice of ½ lemon.
- Adjust the seasoning if needed.
- Serve hot, garnished with a few cilantro leaves. Enjoy!