Black Beans Quinoa and Sweet Potato Vegan Chili

A smoky, delicious bowl of meatless chili made in an Instant Pot in 30
minutes!
It is a perfect freezer meal where you can put all the ingredients in a
freezer box, dump it in an Instant Pot and eat. Its vegan and gluten-free!
You know, though, what’s the best aspect of this Chile? It’s a really tolerant
soup, so don’t panic if you don’t have all the Ingredients in it!
From Ayurvedic Point of View:
For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.
Quinoa is an ancient seed that provides an excellent source of protein. It
is closely linked to beetroots, spinach, and tumbleweeds. Quinoa balances
all the Doshas. Those wanting to balance Vata should consume it with a
little bit of healthy olive oil or ghee.
Breakfast is a very important element in Ayurveda lifestyle. According to
Ayurveda, breakfast is often called ‘Nyahari,’ pronounced ‘Nyaa-Haree.’ It
implies consuming something nutritious once you begin the day. Sweet
Potato maintains the metabolism strong all day long.

Servings: 6
Time to prepare: 20 minutes

Ingredients:

2 cup black beans
1/4 cup celery (chopped)
1 tbsp. olive oil
2 cloves garlic
1 onion (chopped)
1 tsp. smoked paprika or cayenne (don’t bother if you like less
spice)
salt as per taste
1 red bell pepper (chopped)
2 sweet potatoes (diced)
1 tsp. cumin
1/2 cup quinoa (uncooked)
2 cups diced tomatoes (fire Roasted would be nice)
2 tbsp. tomato paste
2 cups vegetable broth or water
1/2 chopped jalapeno (optional)
1 tsp. cinnamon (optional)
1 tsp. cocoa powder (unsweetened) (optional)
1 cup frozen corn (optional)

For Toppings

Avocados
Cheddar cheese
Sour cream or Greek yogurt
Lime

Instructions:
  1. Select the Sauté settings and heat the Instant Pot. Add the oil
    and let it heat up.
  2. Add the onion and the pepper. Cook until the onions turn
    translucent.
  3. Add the vegetable broth and deglaze any caramelized pieces
    stuck in the Pot. This is necessary in order to prevent a
    burn message.
  4. To this add- quinoa, cooked beans, diced tomatoes, tomato
    paste, sweet potatoes, smoked paprika, and salt. If
    available also add-jalapeno, cinnamon, cocoa powder, and
    frozen corn.
  5. Cancel Sauté. Choose the Pressure Cook on High for 10 minutes
    with the valve in the sealed spot.
  6. Allow the pressure to escape naturally. Open the Instant Pot and
    stir once.