Sweet Potato Chili

Sweet potato, black beans, and hearty vegetables give this vegetarian chili flavor, texture, and gorgeous color, as well as 8 grams of hunger-fighting fiber per serving.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

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, Healthy Instant Pot Cookbook by Dana Angelo White, kosher salt, main course, modern, prep 10 min, pressure cook, sauté, sweet potato, vegan, vegetarian, yellow onion

Prep Time

10 min

Cook Time

35 min

Servings

4 servings

Ingredients

2 tsp. canola oil
1 cup yellow onion, chopped
1 garlic clove, finely chopped
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
28 oz. diced tomatoes
15 oz. black beans, rinsed and drained
1 medium green bell pepper, seeded and diced
1 medium sweet potato, peeled and diced
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. Pressure Cook on 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 and enjoy!