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EatingWell
Instant Pot Vegetarian White Chili
Parsnips lend a wonderful sweet and nutty flavor to this healthy white bean chili. Using an Instant Pot (or any other pressure cooker) means this hearty chili can be ready in under an hour, but it still tastes like it's simmered away for hours. Pureeing some of the chili gives the stew a nice creaminess, but feel free to skip that step to save time. Garnish the chili with cheese and sour cream for a richer meal, or serve it as-is to keep it vegan.

Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.
Nutrition Facts
Serving Size:
about 1 cup Per Serving:
294 calories; protein 11.5g; carbohydrates 51.2g; dietary fiber 14g; sugars 8.5g; fat 5.7g; saturated fat 0.6g; vitamin a iu 518.6IU; vitamin c 36.7mg; folate 72.5mcg; calcium 122.9mg; iron 4mg; magnesium 123.6mg; potassium 818.6mg; sodium 461.4mg; thiamin 1.1mg.
Exchanges:
2 starch, 2 vegetable, 1 1/2 lean protein, 1 fat
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