Instant Pot Vegetarian White Chili Recipe
Recipe By EatingWell
Parsnips lend a wonderful sweet and nutty flavor to this healthy white bean chili. Using an instant pot (or any other pressure cooker) means this hearty chili can be ready in under an hour, but it still tastes like it's simmered away for hours. Pureeing some of the chili gives the stew a nice creaminess, but feel free to skip that step to save time. Garnish the chili with cheese and sour cream for a richer meal, or serve it as-is to keep it vegan.
4.7
24 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Vegetarian White Chili Recipe
- 1/4 tablespoon Olive oil
- 0.63 cup Chopped parsnips
- 0.38 cup Chopped white onions
- 0.38 cup Chopped poblano peppers
- 1 Garlic Cloves, Minced
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Dried oregano, preferably mexican oregano
- 0.13 teaspoon Chili powder
- 1/2 can No salt added white beans, rinsed
- 0.63 cup Lower sodium no chicken broth or vegetable broth
- 0.13 teaspoon Salt
- 0.06 cup Chopped Fresh Cilantro
- 0.06 cup Thinly sliced scallions, green and light green parts only
Nutrition
value
value
165
calories per serving
4 g Fat4 g Protein26 g Carbs8 g FiberOther
Current Totals
- Fat4g
- Protein4g
- Carbs26g
- Fiber8g
MacroNutrients
- Carbs26g
- Protein4g
- Fiber8g
Fats
- Fat4g
Vitamins & Minerals
- Calcium119mg
- Iron2mg
- Vitamin A551mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9123mcg
- Vitamin B120mcg
- Vitamin C96mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium70mg
- Manganese2mg
- Phosphorus129mg
- Selenium2mcg
- Zinc< 1mg
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
Recipe By EatingWell