QUINOA RED BEAN CHILI {INSTANT POT OR SLOW COOKER}

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Simple and delicious, this vegetarian Instant Pot quinoa red bean chili is healthy, hearty, and so flavorful! Bonus: slow cooker directions included in the recipe, too!

It is formally bean stew season, and I was unable to be happier.I’m a stew darling. All assortments. All flavors.And right now Pot quinoa red bean stew is a commendable expansion to my all around strong bean stew files brimming with favorites.Don’t have an Instant Pot? Try not to stress! This generous, delectable bean stew can be made in the lethargic cooker, as well.

I don’t have a clue why I haven’t thought to add quinoa to bean stew before now. It is stunning!

In addition to the fact that it adds a tasty goodness and surface (in addition to a pleasant protein help), however the adaptable idea of quinoa implies it gets every one of the warm, zesty kinds of the stew during cooking.Speaking of those flavors, you may be incredulous throwing cinnamon into a stew formula, yet this isn’t the principal bean stew formula to require the fragrant zest. What’s more, for acceptable reason.It adds a novel flavor hint that makes you go “yum, what IS that?” without going “ew, what IS that?”Please guarantee me you’ll attempt it? For the sake of experience, partying day in and day out, and by and large believing me in everything identified with great food? {I guarantee you I just have your bean stew eating future on a fundamental level here.}

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The second I truly went gaga for right now Pot quinoa red bean stew, however, was the point at which I encountered the flavor blast of a delicate prepared yam finished off with the delicious chili.And a solid measure of cheddar and sharp cream, as well. Obvs.

The yam/exquisite stew combo is extraordinary! Goodness. What’s more, presently I never need to eat stew until kingdom come except if a yam is some way or another involved.Also, if it’s not too much trouble, consider tossing a few avocados and a crush of new lime squeeze on there, as well (regardless of whether you’re going the yam course). Since that will just take this dinner to heavenly statures further gift your life.

INGREDIENTS

  •  1 tablespoon oil
  •  1/2 cup diced onion
  •  1 medium green bell pepper, cored, seeded and diced
  •  2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
  •  2 teaspoons chili powder (see note)
  •  1 teaspoon ground cumin
  •  1 teaspoon dried oregano
  •  1 teaspoon salt (I use coarse, kosher salt)
  •  1/4 teaspoon cinnamon
  •  Pinch of cayenne pepper (plus more for heat, if desired)
  •  1 cup quinoa, rinsed and drained
  •  3 cans (15 ounces each) red kidney beans, rinsed and drained (see note)
  •  3 to 4 cups chicken or vegetable broth (use the lesser amount for a thicker chili)
  •  3 cans (8 ounces each) tomato sauce
  •  1 1/2 cups frozen corn kernels.
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INSTRUCTIONS

  1. For the Instant Pot: using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
  2. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
  3. When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
  4. For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
  5. Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
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NOTES

To Add Meat: you can easily add cooked, diced chicken (think: rotisserie chicken!) at the end of cooking to heat through OR cook ground beef at the beginning, drain the grease, and keep in during cooking time or add at the end to heat through. 

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