Flavorful & Hearty: Your New Favorite Instant Pot Quinoa Red Bean Chili (or Slow Cooker!)

As the days grow shorter and the air turns crisp, there’s an undeniable comfort that only a simmering pot of chili can bring. It’s officially chili season, and for enthusiasts like me, that’s cause for celebration! This Instant Pot Quinoa Red Bean Chili is not just another recipe; it’s a vibrant, satisfying, and incredibly flavorful addition to any chili lover’s repertoire. Whether you prefer the speed of an Instant Pot or the set-it-and-forget-it ease of a slow cooker, this vegetarian masterpiece promises to be a staple in your kitchen.

Why This Vegetarian Quinoa Chili Will Become Your Go-To

My journey through the world of chili recipes has been extensive, and I’m thrilled to introduce one that truly stands out. This Quinoa Red Bean Chili offers a unique blend of flavors and textures, proving that a meatless meal can be just as hearty and satisfying as its traditional counterparts. It’s packed with plant-based protein and fiber, making it a nutritious choice for any day of the week.

The Magic of Quinoa in Chili

If you’ve never thought to add quinoa to your chili, prepare for a delightful surprise. Integrating quinoa into this recipe elevates it in several remarkable ways. Firstly, it adds a substantial, satisfying heartiness that perfectly complements the beans, creating a robust texture that’s far from bland. Secondly, quinoa is a nutritional powerhouse, contributing a significant protein boost that makes this vegetarian chili incredibly filling. But perhaps its most impressive quality in this dish is its versatile nature: quinoa effortlessly absorbs all the warm, spicy, and complex flavors of the chili during cooking, ensuring every bite is bursting with taste.

A Secret Ingredient: The Unexpected Warmth of Cinnamon

You might raise an eyebrow at the mention of cinnamon in a savory chili recipe, but trust me on this one. While it might seem unconventional, cinnamon is a subtle, aromatic spice that brings an incredible depth and warmth to the chili without making it taste sweet. It’s a secret ingredient often found in authentic chili recipes, providing a complex flavor hint that will make you pause and think, “Hmm, what IS that delicious note?” rather than “Ew, what’s in this?” This dash of cinnamon transforms the chili, adding a layer of sophistication and intrigue that you won’t want to skip. It truly elevates the entire dish, creating a memorable flavor profile that will have everyone asking for the recipe.

I assure you, I only have your best chili-eating interests at heart here. Take a culinary adventure with me and discover the magic!

Serving Suggestions: Elevating Your Chili Experience

The moment this Instant Pot Quinoa Red Bean Chili truly captured my heart was when I paired it with a tender, fluffy baked sweet potato. The sweet and savory combination is nothing short of phenomenal. The earthiness of the sweet potato acts as the perfect canvas for the rich, spicy chili, creating an explosion of flavors that is utterly irresistible. And, of course, a generous dollop of sour cream and a sprinkle of shredded cheese are essential for that classic chili experience. This pairing is so good, you might just find yourself questioning if you ever want to eat chili any other way again!

But the culinary journey doesn’t stop there. To take this meal to celestial heights, consider adding some creamy slices of fresh avocado and a squeeze of bright, zesty lime juice. The cool avocado and tart lime cut through the richness of the chili beautifully, adding a layer of freshness that will bless your life (whether you’re going the sweet potato route or not!). Fresh cilantro also makes a fantastic garnish, adding a herbaceous note.

Easy & Versatile: Perfect for Any Occasion

This quinoa red bean chili is incredibly versatile and easy to make, fitting seamlessly into any lifestyle. Its straightforward preparation means it’s perfect for a bustling Tuesday night when you need a quick yet wholesome meal. But don’t let its simplicity fool you; this chili is robust enough to impress at your next chili cookoff or to share with a new family in the neighborhood as a thoughtful, homemade gesture. It’s truly a feel-good meal that tastes so incredible, you’ll momentarily forget it’s also incredibly good for you.

For those who might be hesitant about a meatless meal, or if you’re serving a crowd with varying preferences, rest assured. This chili is inherently hearty and filling on its own, with quinoa and red beans providing ample substance and protein. However, I’ve included notes in the recipe below for easily adding cooked, diced chicken or ground beef if you prefer to incorporate meat. This flexibility ensures everyone can enjoy a bowl of this amazing chili tailored to their taste.

This recipe is kicking off chili season in a big way for me, and I’m far from done! Stay tuned in the coming weeks for more killer chili recipes that are sure to become new favorites.

One Year Ago: Easy Pumpkin Bars with Whipped Cream Cheese Frosting
Two Years Ago: Pumpkin Roll with Cream Cheese Filling
Three Years Ago: My Favorite Kale Salad {Lemon Vinaigrette + Pecan Parmesan}
Four Years Ago: Baked Ham and Swiss Malibu Chicken
Five Years Ago: Loaded Broccoli Cheese and Bacon Soup

Quinoa Red Bean Chili Recipe

Yield: 8 servings

Prep Time: 1 hour 10 minutes

Cook Time: 5 minutes (Instant Pot) / 3-8 hours (Slow Cooker)

Total Time: 1 hour 15 minutes (Instant Pot) / 3-8 hours (Slow Cooker)

Rating: 4.70 stars (104 ratings)

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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

1. For the Instant Pot: Using the sauté function, heat the oil until shimmering. Add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, about 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon, and cayenne pepper. Cook until fragrant, stirring often, for 1-2 minutes.
2. Add the rinsed quinoa, drained beans, broth, and tomato sauce to the Instant Pot. Give the mixture a good stir. Secure the lid, set the valve to seal, and select manual or high pressure (depending on your Instant Pot model) and set the timer for 5 minutes.
3. Once cooking time has finished, allow the pressure to naturally release for about 10 minutes, then quick release any remaining pressure. Stir in the frozen corn kernels until heated through. Taste and season with additional salt and pepper if needed. The chili will thicken as it cools. Serve with your favorite toppings.
4. For the Slow Cooker: In a skillet set over medium heat, heat the oil until shimmering. Add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, about 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon, and cayenne pepper. Cook until fragrant, stirring often, for 1-2 minutes. Scrape this aromatic mixture into the insert of a 5- or 6-quart slow cooker.
5. Add the rinsed quinoa, drained beans, broth, and tomato sauce to the slow cooker insert. Stir well to combine all ingredients. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until quinoa is cooked and flavors have melded.
6. Stir in the frozen corn kernels until heated through. Taste and season with additional salt and pepper if needed. The chili will thicken as it sits. Serve hot with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire. It’s also incredibly delicious served over regular or sweet baked potatoes!

Notes

• To Add Meat: For those who prefer meat, you can easily add cooked, diced chicken (rotisserie chicken works great!) at the end of cooking to simply heat through. Alternatively, brown ground beef at the beginning of the recipe (before adding other vegetables), drain any excess grease, and then proceed with the recipe as directed, allowing the beef to cook with the chili, or add it at the end to heat through.
• Chili Powder: The flavor and heat level of chili powder can vary significantly by brand. For the best results, use a brand you already know and love the taste of, such as McCormick or Penzeys.
• Beans: This recipe is very adaptable! Feel free to substitute red kidney beans with other types of beans like black beans, pinto beans, or cannellini beans to suit your preference.

Author: Mel

Course: Soup, Main Dish

Cuisine: American

Method: Instant Pot, Slow Cooker

Nutrition Information (approximate per serving)

Serving: 1 Serving, Calories: 310kcal, Carbohydrates: 54g, Protein: 16g, Fat: 4g, Saturated Fat: 1g, Sodium: 844mg, Fiber: 13g, Sugar: 4g

Recommended Products

• 6-quart Instant Pot
• 8-Quart Slow Cooker
• Two Sided Measuring Spoons

Recipe Source: Adapted from a recipe generously shared by a loyal MKC reader, Rachel S. – thank you, Rachel!