Lazy Dinner

Here is the result of me throwing every chili related ingredient in my kitchen i…

Here is the result of me throwing every chili related ingredient in my kitchen into my Instant Pot for tonight’s dinner 🌶

Ingredients
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 can black beans
1 can kidney beans
2 14 oz cans crushed tomatoes (I only had one on hand so I substituted a jar of salsa 💃🏼)
1 cup cubed butternut squash
1/2 cup quinoa
1 bell pepper, chopped
1 tbsp garlic powder
1 tbsp Smoked paprika
1 tbsp chili powder
1 tsp red chili flakes
2 tbsp maple syrup
1 tsp salt and fresh black pepper

Directions
Use the sauté function on the Instant Pot or heat a large pot over medium heat on the stove top. Once hot, add oil, garlic, bell pepper and onion and sauté until onion is translucent, about 5 minutes.

Season with salt and pepper then add garlic powder, chili powder, chili flakes, and smoked paprika. Stir until onion and garlic are coated.

Drain and rinse canned beans then add beans, canned tomatoes, quinoa and butternut squash to the pot.

Decrease heat so that the liquid in the pot is simmering. Leave the lid to the Instant Pot off to avoid a soupy chili. As the chili cooks, the quinoa will absorb the extra liquid.

Stir the chili every 10 minutes, checking the texture of the quinoa. The quinoa should be fully cooked in about 30 minutes, indicating your chili is done✨

Stir in the maple syrup. Top bowls of chili with Greek yogurt, shredded cheese, cilantro, lime juice, and jalapeño.

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