Go Back
–+ servings
Quinoa Red Bean Chili {Instant Pot or Slow Cooker}

Quinoa Red Bean Chili {Instant Pot or Slow Cooker}

A hearty and healthy Quinoa Red Bean Chili recipe made easy in the Instant Pot or Slow Cooker.
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Course main dish
Cuisine Mexican
Servings 8 servings
Calories 250 kcal

Equipment

  • Instant Pot
  • Slow Cooker
  • skillet

Ingredients
  

  • 1 tablespoon oil
  • 0.5 cup diced onion
  • 1 medium green bell pepper cored, seeded and diced
  • 2 cloves garlic finely minced, or ½ 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
  • 0.25 teaspoon cinnamon
  • a pinch 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
  • 1.5 cups frozen corn kernels

Instructions
 

For the Instant Pot

  • Using the saute function, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook until the onion starts to turn translucent, about 3-4 minutes.
  • Add the chili powder, cumin, oregano, salt, cinnamon, and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
  • Add the quinoa, beans, broth, and tomato sauce. Stir well. Secure the lid, set the valve to seal, and select manual or high pressure for 5 minutes.
  • When cooking time has finished, let the pressure naturally release for 10 minutes, then quick release the rest of the pressure. Stir in the corn kernels to heat through.
  • Season to taste and serve with toppings as desired.

For the Slow Cooker

  • In a skillet over medium heat, heat the oil until shimmering. Add the onion, bell pepper, and garlic. Cook until the onion starts to turn translucent, about 3-4 minutes.
  • Add the chili powder, cumin, oregano, salt, cinnamon, and cayenne pepper. Cook until fragrant, 1-2 minutes. Scrape into the slow cooker.
  • Add the quinoa, beans, broth, and tomato sauce. Stir well. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  • Stir in corn kernels to heat through. Season to taste and serve with toppings as desired.

Notes

To add meat, you can include cooked, diced chicken or ground beef at the end of cooking or during cooking time.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg
Keyword Healthy, instant pot, quinoa, red bean chili, slow cooker, Vegetarian
Tried this recipe?Let us know how it was!