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Stone bowl of instant pot quinoa red bean chili with cheese.

Quinoa Red Bean Chili

Yield: 8 servings
Prep Time: 1 hour 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 tablespoon oil
  • ½ cup diced onion
  • 1 medium green bell pepper, cored, seeded and diced
  • 2 cloves garlic, finely minced, or 1/2 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
  • ¼ teaspoon cinnamon
  • Pinch of 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 ½ 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, stirring often, until the onion starts to turn translucent, 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. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on the IP model you have) and dial up or down to 5 minutes.
  • When cooking time has finished, let the pressure naturally release for 10 minutes or so and then quick release the rest of the pressure. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!
  • For the slow cooker: in a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often. Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
  • Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It is also delicious served over regular or sweet baked potatoes!

Notes

To Add Meat: you can easily add cooked, diced chicken (think: rotisserie chicken!) at the end of cooking to heat through OR cook ground beef at the beginning, drain the grease, and keep in during cooking time or add at the end to heat through. 
Chili Powder: varies widely in flavor and heat, so make sure to use a brand that you already know and love the flavor of. I use either McCormick or Penzeys. This recipe is probably very adaptable to other types of beans if you want to sub in or out for the kidney beans.