No Bean Instant Pot Chili

Source

Ingredients

Display units in Metric

1	T	coconut oil
2	cloves	garlic
¹⁄₂		organic sweet onion
1		bell pepper
2		organic carrots
2	cups	cooked quinoa
1	tsp	cumin
1		squeeze lime
¹⁄₂	cup	coconut water
15		medjool dates & sundried tomatoes
1		avocado, chopped Optional as topper
1	large	Sweet potato
1	Tsp	Chill powder
1	C	Organic veggie broth

1. Chop the garlic, onion, bell pepper, carrots, and potatoes.

2. Place in instant pot coconut oil, garlic, and onion In instant pot and click on the sauté mode. Sauté for a few minutes while stirring.

3. Add the bell pepper, carrot, potato, veggie broth, tomato, quinoa, cumin, curry, chili powder, and lime to the instant pot. Close lid and click on the stew mode.

4. Make chili paste - Blend in vita mix coconut water, dates, chili powder, and sundried tomatoes.

5. When the instant pot in done, let out pressure on top and pour chili paste in while stirring. Let simmer for a few minutes.

6. Serve in bowls and garnish with avocado.

1. Chop the garlic, onion, bell pepper, carrots, and potatoes.
2. Place in instant pot coconut oil, garlic, and onion In instant pot and click on the sauté mode. Sauté for a few minutes while stirring.
3. Add the bell pepper, carrot, potato, veggie broth, tomato, quinoa, cumin, curry, chili powder, and lime to the instant pot. Close lid and click on the stew mode.
4. Make chili paste - Blend in vita mix coconut water, dates, chili powder, and sundried tomatoes.
5. When the instant pot in done, let out pressure on top and pour chili paste in while stirring. Let simmer for a few minutes.
6. Serve in bowls and garnish with avocado.

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