Sweet Potato Chili

By: Healthy Instant Pot Cookbook by Dana Angelo White

Sweet Potato Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, black beans, canola oil, chili powder, contributed, cook 35 min, diced tomatoes, easy, frozen corn kernels, garlic, green bell pepper, ground cumin, kosher salt, main course, modern, prep 10 min, pressure cook, sauté, sweet potato, vegan, vegetarian, yellow onion

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

serving icon Servings
4 servings
Ingredients
  • 2 tsp canola oil
  • 1 cup yellow onion
  • 1 clove garlic
  • 1-1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 28 ounces diced tomatoes
  • 15 ounces black beans
  • 1 medium green bell pepper
  • 1 medium sweet potato
  • 1 tsp kosher salt
  • 3/4 cup frozen corn kernels
Instructions
  • Select Sauté and add the canola oil to the inner pot. Add the onion and garlic. Sauté for 2 minutes, or until the garlic is fragrant and the onion is soft and translucent.
  • Add the chili powder and cumin, followed by the tomatoes, black beans, bell pepper, sweet potato, and kosher salt. Stir well.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  • Remove the lid and stir in the corn. Ladle the chili into serving bowls. Serve hot.
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