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  • 1 tablespoon oil
  • 1/2 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
  • 1/4 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 1/2 cups frozen corn kernels


  • For Your Instant Pot: using the saute feature, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper.
  • Add the quinoa, beans, broth, and tomato sauce. Secure the lid, place the valve to seal, and then select manual or high pressure (depending upon the IP version you have) and dial up or down to 5 minutes.
  • When cooking time has finished, allow the pressure naturally discharge for 10 minutes or so and then speedy release the rest of the pressure. Stir in the corn kernels to warm through. Season to taste with salt and pepper, if needed. The chili will thicken as it sits off the heat. Serve the chili with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you would like. It's also delicious served over regular or sweet baked potatoes!