An easy vegetarian and vegan bean, quinoa, and sweet potato chili made in the instant pot pressure cooker or slow cooker. This instant pot chili gets rave reviews every time
1 tablespoon Extra virgin olive oil or avocado oil
1 Large Onion, Diced
3 Cloves Garlic, Minced
1 Green Bell Pepper, Seeded And Diced
1 cup Diced peeled sweet potato
1.5 cup Cooked/canned black beans, drained and rinsed
1.5 cup Cooked/canned kidney beans, drained and rinsed
1 can Diced Green Chilies
1.5 tablespoon Chili powder
1 tablespoon Cumin
0.5 teaspoon Smoked paprika
1 Box chopped or diced tomatoes
0.5 teaspoon Sea salt
0.5 cup Uncooked Quinoa
2 cup Vegetable Broth
Fresh Cilantro, For Garnish
Nutrition value
308
calories per serving
7 g Fat22 g Protein37 g Carbs14 g FiberOther
Current Totals
7 g Fat
22 g Protein
37 g Carbs
14 g Fiber
MacroNutrients
Carbs
37 g
Protein
22 g
Fiber
14 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
139 mg
Iron
5 mg
Vitamin A
1840 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
194 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
133 mg
Manganese
2 mg
Phosphorus
287 mg
Selenium
19 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
