Instant Pot Sweet Potato Chili
Richly seasoned and packed with nutrient-dense sweet potatoes and protein-rich beans and quinoa, this Instant Pot Vegetarian Chili can be on your table in under an hour.
Servings: 6
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 medium yellow onion minced
- ½ small jalapeño seeded, and finely minced
- 1 medium red bell pepper diced into ¾-inch pieces
- 4 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1½ tablespoons Chili Seasoning Mix
- ½ teaspoon kosher salt
- 1 tablespoon chipotle in adobo sauce
- 2 medium sweet potatoes peeled and cubed into ½-inch pieces (about 4 cups of diced sweet potatoes)
- ½ cup uncooked quinoa rinsed well
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can kidney beans rinsed and drained
- 1 cup frozen corn kernels
- 1 (15-ounce) can fire roasted tomatoes
- 1 medium lime
Instructions
- Turn the Instant Pot to the Saute function, add in the ½ tablespoon extra virgin olive oil, and let heat.
- Once the oil has heated, add the minced onion, minced jalapeño and diced bell pepper and saute for 2-3 minutes or until the onion begins to soften. Add the minced garlic and saute for 30-60 seconds longer, just to lightly toast the garlic. Once toasted, turn the Instant Pot OFF by hitting cancel.
- Add 4 cups low-sodium vegetable broth to the inner pot and scrape up any browned bits on the bottom of the inner pot.
- To the inner pot, add 1½ tablespoons Chili Seasoning Mix, ½ teaspoon kosher salt, 1 tablespoon chipotle in adobo sauce, diced sweet potatoes, rinsed quinoa, beans, and corn. Stir to combine. Pour the fire roasted tomatoes over this mixture, but DO NOT STIR!
- Place the lid on the inner pot and be sure the vent knob is pointed to sealed. Using the manual or pressure cook button, set the cooking time to 5 minutes on high pressure.
- Once the cooking time has elapsed, let pressure release naturally for at least 10-15 minutes (a full natural pressure release is fine too!). To release remaining pressure, use the handle of a wooden spoon (or long kitchen utensil) and knock the vent knob from the sealed to venting position. Be sure to stand back to protect yourself from getting burned.
- After pressure has been add the juice of the lime and stir to combine. Give the mixture a taste to see if any additional salt is needed.
- Serve with any desired toppings, such as avocado, cheese, sour cream, corn chips, etc.
Video
Notes
Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.
Spice Level: For added spice, add an extra chipotle pepper or leave in the seeds of the jalapeño. Or skip the jalapeño or reduce the chipotle in adobo to half for milder results.
No quinoa? Double the beans and reduce broth to 3 cups.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days or store in a freezer-safe container for up to 3 months. Defrost in the refrigerator if needed and reheat as desired, adding a splash of liquid to thin.
Nutrition
Calories: 173kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 462mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11342IU | Vitamin C: 34mg | Calcium: 43mg | Iron: 1mg
