One-Pot meals are my jam! As a busy mom to three toddlers under the age of 5, I LIVE off of throwing some random ingredients in my Instant Pot and calling it good. Simply toss in your beans, quinoa, tomatoes, garlic, onion, water, and spices. Set the timer and walk away. That’s it! It is also fast (35-minute cook time) vegan, gluten-free, oh, and delicious! I was thrilled with how the texture and taste turned out!
A One-Pot Wonder
My husband brought home 9lbs of quinoa and I was running out of ideas with how to cook with it so I checked out Pinterest and found this amazing recipe from Piping Pot Curry for a quinoa-based chili so I threw together what I had and the rest, as they say, is history! For spices I used sweet paprika, smoked paprika, cumin, oregano, garlic powder, and a pinch of chili powder
What is Quinoa?
Quinoa looks like rice and cooks like a grain but it is actually a seed! It is a great source of fiber and protein, not to mention many amazing nutrients such as magnesium, folate, and manganese. There are an astonishing number of varieties: 3,000 to be exact! The article here contains many other interesting facts! The best part is that Quinoa is gluten-free, making it a great addition for celiac or gluten-intolerant sufferers to enjoy!
Sprout Your Beans
We get our bulk whole grains from Azure, an organic bulk food company based out of Oregon and they deliver to your area once a month! We love getting a good bang for our buck and supporting small businesses! I sprout my beans because they contain phytates which prevent our bodies from breaking down nutrients. It takes 2-3 days to sprout beans and is super simple and cheaper! (For more ways to eat cheap, see my article here). In addition to better absorbing nutrients, you don’t have the same unpleasant flatulence after eating sprouted beans!
The Toppings Sell This One-Pot Chili
I tend to avoid anything processed but when someone gifts you with vegan cheese, you just have to try it! (Shout out to my friend Heather! I so appreciate you 🙂 ) I was pleasantly surprised to find this vegan queso fresco cheese from the folks at Forager Project actually melted, tasted and smelled like real cheese! You can pronounce all the ingredients and know what they are so, therefore, I highly recommend you try it!
Conclusion
This one-pot quinoa chili is by far one of my kids most favorite meals! It’s easy to make; just dump and run. You can make it fast by using an instant pot, and most importantly: it is healthy! Please leave us a comment on how much you loved this recipe and tell us your favorite one-pot meals! I’ll see you in the kitchen!
The Best One-Pot Quinoa Chili
Equipment
- Instant Pot
- Stirring Spoon
- Collander
- Measuring cup
- Measuring spoon
Ingredients
- 2 quarts water or veggie broth
- 1 cup dry quinoa Be sure to rinse the quinoa first which helps remove the bitter taste.
- 1 14.5oz can of diced tomatoes
- 1 large yellow onion diced
- 6 cloves of garlic finely chopped
- 6 cups sprouted assortment of beans I used red, black, and pinto beans but any kind is fine. You could use canned beans which would make the cook time less. I have not tried using canned beans. To order organic beans in bulk, visit www.azurestandard.com
Spices
- 3 bay leaves
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- pinch chili powder
- 2 tsp salt and to taste Add the salt AFTER cooking! Cooking the beans with salt will make them hard.
Instructions
- Rinse the quinoa in cold water for about a minute. Strain and add to instant pot
- Add water or veggie broth
- Pour in the remaining ingredients and spices. Stir well.
- Set the steam release valve to close and select the pressure cook option
- Set the timer for 35 minutes. Go fold your laundry 😉
- Let it natural pressure release for 5 minutes and then open the valve.
- Stir the chili and add in your favorite toppings! I used guacamole, fresh spinach, lime slices, and vegan cheese. Garnish with fresh cilantro. Enjoy!