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====== Instant Pot Quinoa Chili ======
Trying to make chili in the instant pot and trying to make it vegetarian for Marla and Krista. It actually came out pretty good, didn't follow the recipe exactly and had to pivot a bit at the end. Documenting what I did, rather than what the recipe said. Next time, I might put 50% more quinoa in it and, I'd have a couple cans of black beans on hand for the final step instead of settling t=for the kidney beans that happened to be in the cabinet.

The original recipe had a list of suggested toppings, I think I was supposed to choose a couple. I made a bunch of them and that was important because they really made the chili good. Especially, I served mine over smashed corn chips because it was too watery otherwise.

===== Ingredients =====
  * 3 cups water with 3 tsp Better than Bouillon vegetable
  * 2 cups canned crushed tomatoes
  * 1 large yellow onion diced
  * 2-4 cloves garlic minced
  * 1 green bell pepper diced
  * 1 red bell pepper diced
  * 1 cup frozen corn
  * 15 oz can spicy chili beans in sauce (aka pinto beans in sauce - NOT canned chili)
  * 15 oz can black beans (drained and rinsed)
  * 2 TBSP chili powder
  * 1 TBSP Chipotle chili powder
  * 2 TBSP cumin
  * 1 tsp dried oregano
  * ½ tsp smoked paprika plus extra to taste
  * salt and pepper to taste
  * ½ cup dry quinoa - 3/4 next time
  * ½ cup dried green lentils - supposed to use red lentils
  * 2 15 oz cans kidney beans (drained and rinsed)

Toppings:

  * chopped red onion
  * fresh pico de gallo or salsa
  * sliced avocado
  * chopped green onion
  * sour cream or greek yogurt skip if vegan
  * shredded cheddar cheese skip if vegan
  * corn chips


===== Directions =====
  - First chop your veggies and measure out the ingredients.
  - Add veggie broth and crushed tomatoes followed by lentils, quinoa, chili beans (pinto beans in chili sauce), black beans, onion, garlic, peppers, corn, and dried spices. Keep the ingredients layered and don’t stir for best results.
  - Set Instant Pot (I use a 6 QT) HIGH pressure for 5 minutes and allow to come to pressure and cook 5 minutes.
  - Quick release (aka manually release) the pressure and wait for the pin to drop and the pot to depressurize before opening.
  - Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch.
  - mine was way too soupy, so poured in the 2 cans of drained and rinsed kidney beans to give it more 'meat' 
  - Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers too. Chili is magic like that and great for meal prep for the week! You can even freeze some for later.


originally submitted by mike on Jan 17, 2024
{{tag>mike}}
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