It’s taken years (kid you not) to develop this thick pressure-cooker vegetarian chili. Many recipes out there turn out too soupy and have a sort of muted steamed taste. We’ve toyed with the measurements here and there and finally can present something we’re impressed with. Fascinatingly enough, quinoa helps to bind the veg and tomatoes together; the pseudo-grain swells up and soaks any extraneous liquid. It’s an essential part of this simple veggie chili that calls for only a handful of ingredients.

We intentionally tried to make it easier on you, because we know getting a home-cooked meal on the table is trouble enough. The most effort you’ll have to put forth is cranking open a bunch of cans and rough-chopping onion and pepper. We promise you can get through that prep in about the same amount of time it takes to listen to a single on Spotify.

Once cooked, the onions, tomatoes, and peppers practically melt in your mouth, while the beans retain their firmness and chew. This is not a five-alarm chili in terms of heat, but you can certainly crank things up by doctoring it with sriracha, cayenne pepper, or diced jalapeño. If you need more textural contrast, serve it with some tortilla chips. The recipe yields quite a large amount — certainly enough for you to reheat and enjoy all week long. That, or inspire you to host a last-minute dinner party with spicy paloma cocktails for all.

Pressure-Cooker Quinoa and Bean Chili

Recipe Notes: Don’t rinse the beans! They help thicken the chili. To crank up the heat, dice up a fresh jalapeño (ribs and seeds), and toss it in the pressure cooker along with all the other ingredients. The hot capsaicin will infuse into every bite of the chili.

(Makes 11-12 cups)

Cook Time: 30 minutes

Ingredients:

  • 2 cups broth of your choice
  • 1 1/2 cups quinoa
  • 1 large onion, large dice
  • 2 bell peppers, large dice
  • 1 (28-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chilis
  • 1 heaping tablespoon chili powder
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can pinto beans, drained
  • salt and cayenne, to taste
  • shredded cheddar cheese or nutritional yeast, to garnish
  • guacamole or freshly sliced avocado, to garnish

Instructions:

1. In the pot of a multicooker, combine all ingredients in the order they appear. Secure the lid and lock. Cook on chili/bean setting or on high pressure for about 15-20 minutes.

2. Quick-release, carefully remove lid, and stir until all ingredients are thoroughly mixed. Salt and/or sprinkle cayenne pepper to taste.

3. Divide chili in bowls, garnishing with shredded cheddar cheese and guacamole.

4. Transfer leftovers to an air-tight container, and refrigerate for up to 5 days. Flavor will improve each day as the spices sink into the ingredients.

Follow Brit + Co on Pinterest for more Instant Pot inspo.

(Recipe via Anna Monette Roberts; photos via Brittany Griffin / Brit + Co)