Sweet Potato Chili
By :Healthy Instant Pot Cookbook by Dana Angelo White
Print Recipe
Sweet potato, black beans, and hearty vegetables give this vegetarian chili flavor, texture, and gorgeous color, as well as 8 grams of hunger-fighting fiber per serving.
Votes: 7
Rating: 3
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Corn, Diced Tomatoes, Sweet Potato
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 2 tsp canola oil
  • 1 cup yellow onion chopped
  • 1 clove garlic finely chopped
  • 1-1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 28 ounces diced tomatoes 1 can
  • 15 ounces black beans 1 can rinsed and drained
  • 1 medium green bell pepper seeded and diced
  • 1 medium sweet potato peeled and diced
  • 1 tsp kosher salt
  • 3/4 cup frozen corn kernels
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Corn, Diced Tomatoes, Sweet Potato
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 2 tsp canola oil
  • 1 cup yellow onion chopped
  • 1 clove garlic finely chopped
  • 1-1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 28 ounces diced tomatoes 1 can
  • 15 ounces black beans 1 can rinsed and drained
  • 1 medium green bell pepper seeded and diced
  • 1 medium sweet potato peeled and diced
  • 1 tsp kosher salt
  • 3/4 cup frozen corn kernels
Votes: 7
Rating: 3
Rate this recipe!
Instructions
  1. Select Sauté and add the canola oil to the inner pot. Add the onion and garlic. Sauté for 2 minutes, or until the garlic is fragrant and the onion is soft and translucent.
  2. Add the chili powder and cumin, followed by the tomatoes, black beans, bell pepper, sweet potato, and kosher salt. Stir well.
  3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  4. Remove the lid and stir in the corn. Ladle the chili into serving bowls. Serve hot.
7 replies
  1. Hoffx2
    Hoffx2 says:

    This was great! Our first Instant Pot meal. We did use fresh tomatos from our garden instead of canned, so I added about half cup water with some tomato paste. We also subbed a small can of chilis instead of bell pepper.

  2. GabrielaC
    GabrielaC says:

    This was the first recipe that tanked for me. Got a burn message twice. Both times it hadnt even gotten to the pressure cooking stage. Cleaned the pot the first time, added more liquid (a little bit of vegetable broth)and tried again but still burned. Had to finish cooking on the stove top. Not worth trying – save yourself some time. I have a 6qt. And have tried several redipes from this app successfully. Very dissapoonted.

  3. Instant Pot
    Instant Pot says:

    Hi Cherieanns,

    There is a recipe click on the tabs at the bottom of the page to switch in between description, ingredients and recipe

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