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Banana Chocolate Chip Bundt Cake
Sweet Potato Black Bean Chili
| By : |
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.
| 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
Ingredients
|
Instructions
- 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. - 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.
- 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.
- Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
- 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
175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle.
The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow.
The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever!
Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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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.
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.
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!
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!!
Enjoying this chili a day later – did this recipe just about to a T except the Ancho chili powder – substituted dried Chipotle ground up (it was all I had!). It is quite sweet, which I like with the mellow heat in my mouth. Not sure if Saigon cinnamon is stronger than typical cinnamon, but it really sings the next day.