Detox Veggie Chili

One of my favorite chili’s to make in the Instant Pot that I just had to share! This one is so easy, filling and such a great winter staple food to freeze and pull out whenever you need a quick, healthy and hearty meal!

I change up what I include in this every time I do it based on what I have in my refridgerator and each time you never know what you’re gonna get and that’s part of the allure of it! Its a little different every time so when I list out the ingredients, take into account what you may have and how you can adapt for what you have in your refridgerator to not waste anything! Its a great way to make use of those leftovers on Thursday when you frdige is seemingly seen better days:)

If you don’t have an Instant Pot you can absoutely make this on the stove top, or in a crockpot. I’ll include options for both!

As far as your protein and grains I used kidney beans and quinoa. However, this can be used with Navy beans, black beans and even rice! Use what you love and make it your own!

For veggies, as I said above, I love that this recipe is so versatile and can be used to remake all of those delicious leftovers or veggies that are soon to be going bad.

Ingredients:

• 1.5 - 2 cups of dry kidney beans (that have been soaked for at least an hour) OR canned beans that have been rinsed if doing the stovetop version.

• 6 cups water

• 2 tbsp miso paste

• 1 - 6 oz can tomato paste

• 2 chopped carrots

• 1 Zucchini (chopped)

• 2 handfuls kale

• 1/2-3/4 cup dry quinoa

• 1 chopped onion

• 1 chopped red pepper or green pepper

• 2-3 chopped garlic cloves

• 1 pinch sea salt

• 1 tsp cumin

• 1 jalapeno pepper (chopped with seeds removed)

Directions:

1. Combine all ingredients into instant pot and set to “Soup” mode on high for 20 minutes.

2. If using a saucepan on a stovetop, boil water with miso paste. Add canned beans (that have been rinsed), and all chopped ingredients. Set to simmer with lid on and add in seasonings. Cook for approx 20 minutes to allow the flavors to marinate in the pan.

3. Let cool and store in fridge for 2-3 days or freeze for best taste!