2 green bell peppers, diced
½ yellow onion, diced
½ jalapeno, minced and seeded
4 cloves garlic, minced or pressed
1 tbsp chili powder
½ tbsp smoked paprika
1 tsp ground cumin
2 tsp salt
2½ cups vegetable broth
8 oz tomato sauce, (1 can)
½ cup quinoa
15 oz black beans , (1 can), drained and rinsed
15 oz kidney beans, (1 can), drained and rinsed
15 oz corn, (1 can), drained and rinsed
Optional Toppings:
avocado
cilantro
green onions
lime juice
vegan sour cream
cheese
tortilla chips
Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
Cook using the manual button. Make sure it’s set to high pressure and set the timer on the Instant Pot to 8 minutes.
The Instant Pot will beep when it’s finished.
Flip the valve to “venting” for a quick release.
Turn Instant Pot off and stir in beans and corn.
Let stand, uncovered for 5 to 10 minutes to let the mixture slightly thicken.
Taste and re-season if necessary.
Top with desired toppings and serve.
Sugar: 6g
:
Calcium: 54mg
Calories: 254kcal
Carbohydrates: 49g
Fat: 2g
Fiber: 12g
Iron: 4mg
Potassium: 777mg
Protein: 14g
Saturated Fat: 1g
Sodium: 1045mg
Vitamin A: 1059IU
Vitamin C: 32mg
