It’s one of my favorite unofficial days of the year: the first chili recipe! This Instant Pot Vegetarian Chili made with canned beans, sweet potato, quinoa, and a rainbow of southwest spices is more than deserving of this year’s #1 spot. It’s rich and hearty, strikes an ideal balance between spicy and sweet, and, thanks to the Instant Pot, cooks in minutes instead of hours.
If a single recipe concept could be extended to an entire food group, chili would have my top vote. With all of its delicious potential and recipe variations, from Crock Pot White Chicken Chili to Healthy Turkey Chili to Paleo Chili (another Instant Pot chili recipe), it’s a meal I never grow tired of creating or eating.
Chili can feed a crowd if you need it to and tastes fabulous leftover if you don’t, and it’s also perfectly poised to serve as a vehicle for a) your daily serving of veg and b) TOPPINGS.
Although this is a recipe for Instant Pot Vegetarian Chili, it is plenty hearty enough to stand on its own as a full meal. Depending upon your topping selections, this is actually an easy vegan chili (just leave off the dairy), BUT its robust blend of spices and rich, thick texture will satisfy the more carnivorous members of your family too.