avocado, chips, sour cream, grated cheddar for chopping
Set a 6-qt Instant Pot to the high saute setting. Heat olive oil. Add onion, peppers and carrots and cook for 5 to 7 minutes or until onions are translucent.
Add garlic and cook for 30 seconds. Stir in tomato paste, chili powder, brown sugar, cumin, cocoa powder, paprika, oregano, coriander, salt and cayenne pepper. Stir in diced tomatoes, beans, corn, vegetable broth and quinoa.
Select Bean / Chili Instant Pot setting, adjust pressure to high and select time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Season with salt to taste. Serve immediately and garnish with your desired toppings.
Be consistent with the size you dice the vegetables so everything cooks evenly.
Use quality low-sodiumvegetable broth. Remember a lot of the flavor will come from the broth.
If you like more heat, increase the amount of cayenne pepper or keep the seeds from the peppers.
Don’t skip toppings like cheese, avocado or sour cream. These ingredients all help enhance the flavor.