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.
2sweet potatoes(medium-large in size ) peeled and cut into 1″ cubes
1 1/2tbspAncho chili powder
2tspground cumin powder
1tspsalt
1/4tspblack pepper
1/4tspsmoked paprika
1/4tspground cinnamon
28ozcan diced fireroasted tomatoes1 can
3cupsvegetable stock
6oztomato paste1 can
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.