Adapted from http://www.epicurious.com/recipes/food/views/vegan-chili-51216410
We usually make this recipe for 2 people and eat it one meal a day for a whole week, so it makes about 12 servings.
- 2 tablespoon sunflower oil
- 2 medium yellow onion, diced
- 2 cups shredded carrots
- 2 cups sweet peppers, stemmed, seeded, and chopped
- 4 jalapeño peppers, stemmed, seeded, and minced
- 6 garlic cloves, minced
- 1/2 cup quinoa
- 4 tablespoons chili powder
- 2 tablespoon ground cumin
- 4 cups diced fresh tomatoes (cans are fine)
- 3 cups tomato sauce
- 2 cans pinto beans, drained and rinsed
- 3 cans black beans, drained and rinsed
- 3 teaspoons kosher salt, or to taste
- 1 cup water
- Chopped fresh chives
- Heat the oil in a large pan over medium-high heat.
- Add the onions, carrots, peppers and jalapeño and sauté, stirring often, until the onions are soft and translucent, about 5 minutes.
- Add the garlic and sauté for 1 minute.
- Add the quinoa, chili powder, and cumin and stir until well combined.
- Move everything in pan to the Instapot.
- Add tomatoes, tomato sauce, pinto, black beans, salt and water.
- Stir until well combined
- Put into Instapot, chili setting, 18 minutes.
- Serve with freshly chopped chives.