Vegetarian Chipotle Instant Pot Chili

Name: Vegetarian Chipotle Instant Pot Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsp. (30 mL) olive oil; 1 onion, chopped; 1 large red bell pepper, chopped; 2 large cloves garlic, minced; 1/2 cup (125 mL) red quinoa; 1/2 cup (125 mL) lentils; 1 can (540 mL) low sodium black beans, rinsed and drained; 1 can (410 g) diced tomatoes; 2 Tbsp. (30 mL) Knorr® Concentrated Vegetable Bouillon; 1 1/2 cups (375 mL) water; 1 tsp. (5 mL) ground chipotle chili powder

Are you looking for a vegetarian recipe to try for your next meal? Then try out the vegetarian chipotle instant pot chili by Knorr today!

10 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

2 Tbsp. (30 mL) olive oil
1 onion, chopped
1 large red bell pepper, chopped
2 large cloves garlic, minced
1/2 cup (125 mL) red quinoa
1/2 cup (125 mL) lentils
1 can (540 mL) low sodium black beans, rinsed and drained
1 can (410 g) diced tomatoes
2 Tbsp. (30 mL) Knorr® Concentrated Vegetable Bouillon
1 1/2 cups (375 mL) water
1 tsp. (5 mL) ground chipotle chili powder

Heat olive oil in Instant Pot on SAUTE and cook onions and peppers, stirring occasionally, 5 minutes, stirring in garlic during the last 30 seconds.
Add remaining ingredients; secure lid, set to MANUAL HIGH and cook 10 minutes. Allow NATURAL RELEASE 10 minutes then QUICK RELEASE. Serve, if desired, with chopped fresh cilantro, sour cream, shredded cheddar cheese, avocado, tortilla chips and lime wedges.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	360.0
Calcium (g)	100.0 mg
Carbohydrates (g)	56.0 g
Fat (g)	9.0 g
Fiber (g)	12.0 g
Iron (g)	3.5 mg
Potassium (g)	750.0 mg
Protein (g)	15.0 g
Saturated Fat (g)	1.0 g
Sodium (g)	780.0 mg
Sugar (g)	8.0 g
Trans Fat (g)	0.0 g