Make this vegetarian chili in the pressure cooker for a quick and easy one pot meal that’s meal prep friendly, gluten-free, and packed with nutrients, protein, and flavor! The secret ingredient? Enchilada sauce!
Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili
I love a good chili, especially now, when temps are dropping and you want to get all cozy. However, the fall is usually busier than ever with all life’s commitments and the last thing I want to do is stand over the stovetop or have to monitor a hot pot on the stove.
That’s why I love the pressure cooker! Set it and forget it! Well… don’t forget it, but you don’t need to do anything else, other than set the timer! I love the pressure cooker for chilis and I’m excited about this chili, because it’s a little different than your typical chili. You won’t miss the meat here in this vegetarian version and there’s a secret ingredient: enchilada sauce, instead of tomatoes!
Chili is typically made with tomatoes and tomato sauce, but instead, we have enchilada sauce, which gives this chili a little Mexican flare and I think, a little more robust of a flavor.
I love to serve this with lime wedges, tortilla chips or strips for some crunch, and a good glob of guacamole on top – or on the side! It’s meal prep friendly and will make your whole home taste delicious. Make a batch, pop it in the fridge or freezer and feed those hungry mouths!