Pearl couscous (aka Israeli couscous) was added as I love the chewy texture but If you want a gluten free option, substitute with Quinoa or feel free to omit. Both Stove Top and Instant Pot Instructions are provided below.
Vegetarian Chili
Ingredients
• 1 Tablespoon olive oil • 1 onion diced • 3 garlic cloves minced • 1-2 bell peppers seeded and diced • 1 sweet potato, peeled and cubed (or potatoes) • 1 can black beans, drained and rinsed • 1 can kidney or pinto beans, drained and rinsed • 1 ½ Tablespoons chili powder • 1 Tablespoon cumin • 1 teaspoon paprika • 1 teaspoon salt • 1 teaspoon pepper • 1 (14 oz) can diced tomatoes • 1 cup uncooked pearl couscous (or quinoa) • 2 cups vegetable broth • Optional Garnish: cilantro, avocado
Instant Pot Directions: Heat oil in Sauté mode. Sauté the onion, bell peppers and garlic for a few minutes. Press Cancel. Stir in the sweet potatoes, beans, spices, tomatoes, pearl couscous, and broth and cook on manual high pressure for 5 minutes. Quick release the valve. Taste and adjust seasoning as needed and top with optional garnish before serving.
Stove top Directions: Heat oil in a large pot. Sauté the vegetables as directed above. Add in the remaining ingredients and cook on low heat for 30 minutes.
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