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Sweet Potato Kale Chili
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Servings |
4-6 servings
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Ingredients
- 3 cups onion chopped
- 8 cloves garlic finely minced
- 2 pounds mushrooms sliced, Cremini or Baby Bells
- 29 ounce Fire Roasted Tomatoes
1 can - 16 ounces corn frozen, fire roasted if you can get it
- 46.5 onces black beans salt free, including liquid,
3 cans - 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ground chipotle powder
Faux Parmesan Ingredients
- 1 cup oats
- 1 cup nutritional yeast
- 1 tablespoon salt-free seasoning
Ingredients
Faux Parmesan Ingredients
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Instructions
- Using the Sauté function on the Instant Pot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking.
- Add garlic and sauté for another minute of two.
- Turn the sauté function off and add the remainder of the ingredients except for the corn and cook on high pressure for 6 minutes.
- Release the pressure and stir in the corn and sprinkle with Faux Parmesan.
To Make the Faux Parmesan
- Place all ingredients in a dry blender or food processor fitted with the “S” blade and process until a powder. Will keep on the refrigerator for several months.
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Flavor was amazing, but i had to add mushrooms in two batches because 2 lbs wouldnt fit in the 10 quart pot. Also, it ended up being brothy like a soup, so i added a little cornstarch and water tothicken it up to more of a chili consistency. Wonderful with WFPB cornbread muffins!
Amazing!!!!!!
Good flavour! Made in my 8 quart IP (can’t imagine it fitting in a 6 quart) with quick release. I found it a bit too watery but thickened it up with some corn starch. Chipotle powder was hard to find so I used half of a 6.5 oz can of chipotle peppers in abodo sauce (finely chopped) to get the chipotle flavour.
Really tasty. No problem with putting all the sliced mushrooms in my 6 qt pot. Yummy!
I was a little nervous about this because of all the mushrooms but it was actually really good and fit fine in my 6qt pot.
Pretty good! Mine was watery so maybe will drain a can of beans or two next time before adding to the pot. It could also use a bit more seasoning, salt and pepper.
Pretty good, but it could use a little more flavour.
Very good
Really delicious and super easy! I sauteed the onions, garlic and spices together to allow the oils of the spices to release. After the chili was cooked I added rice and sauteed vegan chipotle sausage (Field Roast Grain Meat). I cook for my elderly mother and learning disabled brother who are meat eaters. When I bring dishes that I use the Field Roast vegan sausage in I don’t tell them it’s not meat and they can’t tell! I will definitely be making this again.
A1
I added a pound of beef with the onions and the kids hardly noticed the mushrooms!
Y more instruction on what to put on processor . Alot of things not mention . Do learn form reviews .
Makes a ton! Added vegan meat crumbles at the same time as the fire-roasted corn. Chili is much more dark brown than photo owing to mushroom juice.
I used my 7 in 1 6 quart and it worked great. I was worried that it would not all fit, but i trusted my Instant Pot—just stir everything together before starting pressure cooking. Also, I would remove all the liquid from the beans before cooking, because my fire roasted tomatoes from Trader Joes added plenty. Seasonings should be added when you add onions and garlic.
Ive made at least 10x since ive found this recipe.
I substituted carrots for the corn due to inability to digest it. Added a whole different texture that tastes really good. I also used the slow cook setting when not in a hurry.
This recipe is delicious. I added quite a few vegetables and could not find chipotle powder. But it was easy to do and very very good kjn
This was so awesome! And many of our friends were shocked when they realized it eas vegan. Everyone LOVED it!!!
Burn notice everytine inhace tried this. Really want to make this. Have to keep movong it to a cast iron stew pan.
I loved this recipe. It was super tasty. I do agree with everyone else and wish I had read the reviews first as I could have easily cut this recipe in half. I would have also drained the beans as the recipe as it stands makes a soup rather than a chile even after cooking twice as long. That being said super delicious!
Got a burn nessage, but a very tasty chilli indeed. Mushrooms are the meaty star and they succeed. Great non meat option. Batch cook.
Ignore the Burn Notice. It looks nothing like the photo but my family loved it and didn’t realize that there was no meat because the mushrooms had them fooled for a while.
Tip: drain and rince beans before pouring in. Also Ignore that it looks soupy. It thickened up after cooling off.
Prep time is a lot longer than stated but well worth it!