Sweet Potato and Black Bean Chili

By: Publications International

Sweet Potato and Black Bean Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
6 servings, black beans, chili powder, chipotle chili powder, cloves garlic, contributed, cook 10 min, crushed tomatoes, diced tomatoes, easy, ground cumin, large onion, large sweet potato, less than 15 min, main course, modern, olive oil, prep 5 min, pressure cook, Publications International, salt, sauté, shredded cheddar cheese, sliced green onions, sour cream, tortilla chips, vegetable broth or water

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion
  • 4 tsp chili powder
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cups vegetable broth or water
  • 30 ounces black beans
  • 1 large sweet potato
  • 14 ounces diced tomatoes
  • 14 ounces crushed tomatoes
  • sour cream
  • sliced green onions
  • shredded Cheddar cheese
  • tortilla chips
Instructions
  • Press Sauté; heat oil in Instant Pot®. Add onion; cook 3 minutes or until softened. Add chili powder, garlic, salt, chipotle chili powder and cumin; cook and stir 1 minute. Stir in broth, scraping up browned bits from bottom of pot. Add black beans, sweet potato, diced tomatoes and crushed tomatoes; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Press Sauté; cook and stir 3 to 5 minutes or until thickened to desired consistency. Serve with desired toppings.
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