While this time of year can seem gray, cold, and dark, this Instant Pot Vegetarian Chili is the exact opposite! It’s made with convenient canned beans, fresh sweet potato, quinoa, and a rainbow of southwest spices. It’s bold, colorful, and spirit-boosting, and thanks to the Instant Pot, it cooks in minutes instead of hours.
If a single recipe concept could be extended to an entire food group, chili would have my top vote. With all of its delicious potential and recipe variations, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot chili recipe), it’s a meal I never grow tired of creating or eating.
Chili can feed a crowd if you need it to and tastes fabulous leftover if you don’t.
It’s also perfectly poised to serve as a vehicle for a) your daily serving of veg and b) TOPPINGS.
Although this is a recipe for Instant Pot vegetarian chili, it is plenty hearty enough to stand on its own as a full meal, whether or not you routinely eat meat.
Depending upon your topping selections, this is actually an easy vegan chili (just leave off the dairy), BUT its robust blend of spices and hearty texture will satisfy the more carnivorous members of your family too. (more…)
The post Instant Pot Vegetarian Chili is found on Well Plated by Erin.
Original source: https://www.wellplated.com/instant-pot-vegetarian-chili/