Best 3 Instant Pot Protein Packed Vegetarian Chili Recipes
Are you looking for a hearty and protein-packed vegetarian chili that can be easily made in an instant pot? Look no further! This article provides a comprehensive guide to finding the best instant pot protein-packed vegetarian chili recipe that suits your taste and dietary preferences. With the convenience of an instant pot, you can whip up this delicious and nutritious meal in a fraction of the time it would take using traditional cooking methods. So, get ready to tantalize your taste buds and enjoy a guilt-free bowl of instant pot protein-packed vegetarian chili that will leave you feeling satisfied and energized.
Here are our top 3 tried and tested recipes!
INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI
This faux chili made in an Instant Pot® might even fool the most discerning of palates!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g
PROTEIN-PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 23
Steps:
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams
INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI
This faux chili made in an Instant Pot® might even fool the most discerning of palates!
Provided by thedailygourmet
Categories Vegetarian Chili
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g
Tips:
- Use a variety of beans and lentils. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, lentils, and split peas.
- Don't be afraid to experiment with different vegetables. In addition to the classic bell peppers and onions, you can also add carrots, celery, corn, zucchini, or any other vegetables you like. Just be sure to chop them into small pieces so they cook evenly.
- Add some spices and herbs to your chili. This will give it a more flavorful and interesting taste. Some good options include chili powder, cumin, oregano, thyme, and garlic powder. You can also add a bay leaf or two for extra flavor.
- Don't forget the tomatoes! Tomatoes are an essential ingredient in chili, as they add a rich, tangy flavor. You can use fresh tomatoes, canned tomatoes, or tomato sauce.
- Let your chili simmer for a while. This will allow the flavors to meld together and develop. The longer you simmer it, the better it will taste.
- Serve your chili with your favorite toppings. Some popular options include shredded cheese, sour cream, avocado, and chopped cilantro.
Conclusion:
Instant Pot Protein-Packed Vegetarian Chili is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with protein and vegetables, and it is also very flavorful. The best part is that it can be made in just 30 minutes! So next time you are looking for a quick and healthy meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
