Sweet Potato Black Bean Chili
By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty
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Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot® make this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor.
instant pot vegan chili, instant pot, instant pot chili, chili recipe
Votes: 4
Rating: 4.5
Rate this recipe!
Prep Time 15 minutes
Cook Time 27 minutes
Servings
6 servings
Ingredients
  • 1/2 lb dry black beans
  • 1 tbsp avocado oil
  • 1 medium onion peeled and diced
  • 3 garlic cloves minced
  • 2 sweet potatoes (medium-large in size ) peeled and cut into 1" cubes
  • 1 1/2 tbsp Ancho chili powder
  • 2 tsp ground cumin powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 28 oz can diced fireroasted tomatoes 1 can
  • 3 cups vegetable stock
  • 6 oz tomato paste 1 can
Prep Time 15 minutes
Cook Time 27 minutes
Servings
6 servings
Ingredients
  • 1/2 lb dry black beans
  • 1 tbsp avocado oil
  • 1 medium onion peeled and diced
  • 3 garlic cloves minced
  • 2 sweet potatoes (medium-large in size ) peeled and cut into 1" cubes
  • 1 1/2 tbsp Ancho chili powder
  • 2 tsp ground cumin powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 28 oz can diced fireroasted tomatoes 1 can
  • 3 cups vegetable stock
  • 6 oz tomato paste 1 can
instant pot vegan chili, instant pot, instant pot chili, chili recipe
Votes: 4
Rating: 4.5
Rate this recipe!
Instructions
  1. Place the dry beans in a large bowl and cover with 5 cups water. Allow to soak at room temperature 4–8 hours. Drain the beans and set aside.
  2. Drizzle the oil into the Instant Pot®. Press the Sauté button, add the onion, and sauté until softened, about 5–6 minutes. Add the garlic and sauté an additional 30 seconds.
  3. Add the soaked beans, sweet potatoes, chili powder, cumin, salt, pepper, paprika, cinnamon, tomatoes, stock, and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.
  4. Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
  5. When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Recipe Notes

CALORIES: 268 | FAT: 4g | PROTEIN: 13g | SODIUM: 1,170mg | FIBER: 12g | CARBOHYDRATES: 49g | SUGAR: 17g

4 replies
  1. Lori
    Lori says:

    This chili is very tasty. I made some changes with excellent results. I used a 19oz can of black beans, rinsed and drained. I did not have Ancho chili powder or cumin, so I used the chili powder I already had and added 3 heaping tablespoons. I had a nugget ham in the fridge so I sliced a 1/3 of the ham, then diced the slices into bite sized pieces. I did not sauté the onion and garlic, just threw it in. Followed the recipe from then on. The flavor was incredible. Will definitely make this again.

  2. Henriques_p
    Henriques_p says:

    Great flavour, followed the instructions, cooked for 20 minutes on Bean/Chili setting, rested for 10 minutes then de-pressurized; result was mushy chili. Need to adjust cooking time Downwards.. perhaps 10 and 10.

  3. Jellyfox
    Jellyfox says:

    Giving it 5 stars as it will be amazing with a few tweaks. It’s a little soupy- I’ll use less broth next time. It’s also a little too sweet so I’ll leave out the tomato paste. I put a carton of Baby Bella mushrooms in, and they are delicious. And in case you are like me, and didn’t do your research, this is way too much for a Mini! I did it in 2 batches, which was easy, but will cut it in half next time! Overall, i am very pleased!

  4. celestecg
    celestecg says:

    This was SO GOOD. I halved the recipe to fit into my 3qt IP and used canned black beans (1 full can), a whole small onion (I used white), and I still used 3 cloves garlic. I still did 20 min pressure cooking then only 7 min natural release since theres less food. Next time I make this I will add some cayenne pepper and probably not half any of the spices bc the sweet potatoes kind of took away from the spiciness for me. Added shredded cheese&crushed tortilla chips on top too. Highly recommend!!

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