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
