Instant Pot Sweet Potato and Black Bean Chili- Chili in under 30 mins? That’s right! This hearty vegetarian/vegan chili is chock full of healthy black beans, sweet potatoes, onion, tomatoes and chili spices. Using canned beans and cooking in the Instant Pot makes it possible to have this easy chili dinner on the table quickly. (Vegetarian, Vegan, Healthy, Easy, Customizable)
Using the Instant Pot makes whipping up a batch of healthy vegetarian/vegan chili so easy! This recipe uses canned beans and diced tomatoes to keep things super simple so you can have this plant-based comfort meal on the table in a matter of minutes ( or meal prep for a week of healthy meals).
How to cook Sweet Potato + Black Bean chili in the Instant Pot:
- Using the SAUTE mode on the Instant Pot, add olive oil and allow to heat up. Add chopped onion and cook until onion become softened and translucent (about 5 mins.). Add garlic and cook until fragrant (about 1 min.). Add spices (chili powder, cumin, cayenne pepper, and salt & pepper).
- Add remaining ingredients (sweet potato, water, black beans and tomatoes). Stir to combine, making sure to scrape the bottom of the pot. Turn off SAUTE mode and place lid on the pot. Lock lid in place and set vent to SEALING. Set pot to MANUAL/PRESSURE COOK to HIGH PRESSURE for 5 mins. After the completion of the cooking cycle allow pot to NATURALLY RELEASE for 5 mins. followed by a MANUAL/QUICK RELEASE to release any remaining pressure.
- Ladle chili into bowls and top with desired toppings (fresh cilantro, shredded cheese (vegan), avocado, sliced green onion etc.).
What to serve with Chili:
- Top it– with fresh cilantro, shredded cheese( vegan), sliced green onion, jalapeno peppers (diced & seeded), lime, smashed tortilla chips (my fav!)
- Cornbread– always works with chili! You can even make Individual Corn Bread Bites in the Instant Pot.
- Baked Potatoes/ Sweet Potatoes– top baked potatoes or baked sweet potatoes with a scoop of chili.
- Tortilla Chips– Dip them into chili or try crumbling up a few and topping the chili.
- Saltine Crackers/ Peanut butter “smores” – saltines are also great crumbled on top of chili. Growing up we always had saltine peanut butter marshmallow “smores” with our chili ( to make: heat oven on broil. Smear peanut butter on saltine cracker and top with a marshmallow. Place in oven and allow to broil until marshmallow browns and becomes gooey (about a minute)). Eat as is or top with another saltine to create a “smore”. ( Here’s an example on Pinterest if you want to check out what Peanut Butter Smores look like).
How to customize this chili recipe:
Change up the beans– sub in kidney beans, garbanzo or white beans for some or all of the black beans.
Spicy it up! – sub some RO*TEL (Brand of canned tomatoes with green chilis) for a portion of the diced tomatoes, or add hot sauce, pickled jalapeños or some additional cayenne pepper.
Extra veggies – add extra veggies like corn, diced carrots or bell peppers. Depending on amount added you may need to add some additional liquid or additional diced tomatoes.
Quinoa– add 1 cup rinsed quinoa when adding sweet potatoes/beans etc.- increase to 4 cups of liquid (water/vegetable broth – instead of 1 1/2 cups ). Increase cook time to 8 minutes and do a QUICK RELEASE when cooking cycle is complete.
Ground turkey – for the omnivores, add 1 lb. ground turkey – brown ground turkey with onions and follow remaining recipe. You may need to add an additional ½ cup of liquid (water or vegetable broth).
Can you freeze Instant Pot chili?
Yes! Absolutely…this chili recipe freezes very well. Allow chili to cool before storing in air tight containers or heavy-duty plastic freezer bags.
How to reheat frozen chili:
Stove Top– Place frozen chili, still sealed in freezer bag or airtight container in a bowl or sink of hot water for 5 to 10 minutes. Once frozen chili can be broken into pieces and food separates from the sides of the bag/container, invert bag/container into a medium or large sauce pan and heat over medium heat. Add about ¼ cup water to the pan to avoid scorching. Cover and cook over medium until chili comes to a boil, stirring frequently.
Microwave– Place frozen chili, still sealed in freezer bag or airtight container in a bowl or sink of hot water for 5 to 10 minutes. Once frozen chili can be broken into pieces and food separates from the sides of the bag/container, invert bag/container into a microwave safe bowl.
Cover bowl with plastic wrap and turn back one corner of plastic wrap to allow to vent. Heat on LOW (30%)power until ice crystals have melted and you can begin to stir the chili ( cooking time will vary depending on amount of chili being reheated). Then cook on HIGH until food is thoroughly heated .
More Instant Pot Comfort Food recipes you might like:
Instant Pot Spahetti– an already easy meal is even easier in the Instant Pot
Instant Pot Zuppa Toscana– a lightened up copycat version of Olive Gardens Zuppa Toscana
Instant Pot Beef Stew– so easy! No stirring necessary, the Instant Pot does all the work.
Instant Pot Sweet Potato + Black Bean Chili
30 mins? That’s right! This hearty vegetarian/vegan chili is chock full of
healthy black beans, sweet potatoes, onion, tomatoes and chili spices. Using
canned beans and cooking in the Instant Pot makes it possible to have this easy
chili dinner on the table quickly. (Vegetarian, Vegan, Customizable)
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 medium onion diced
- 3-4 garlic cloves minced
- 1 Tbsp chili powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- Salt & pepper to taste
- 1 large sweet potato peeled and diced
- 1 1/2 cups water or low- sodium vegetable broth
- 2 15 oz. cans black beans, rinsed and drained
- 1 14oz. can diced tomatoes (or fire roasted diced tomatoes)
- 1 14oz. can crushed tomatoes
- Fresh cilantro avocado, sliced green onions, shredded cheese (Vegan), or any other favorite toppings
Instructions
- Set Instant Pot to SAUTE and add olive oil. Add onions and cook until they begin to soften and become translucent (about 5 mins). Stir in garlic and cook until fragrant (about 1 minute). Add spices (chili powder, cumin, cayenne pepper, and salt & pepper).
- Add remaining ingredients (sweet potato, water, black beans and tomatoes). Stir to combine, making sure to scrape the bottom of the pot. Turn off SAUTE mode and place lid on the pot. Lock lid in place and set vent to SEALING. Set pot to MANUAL/PRESSURE COOK to HIGH PRESSURE for 5 mins. After the completion of the cooking cycle allow pot to NATURALLY RELEASE for 5 mins. followed by a MANUAL RELEASE to release any remaining pressure.
- Ladle chili into bowls and top with desired toppings (fresh cilantro, shredded cheese (vegan), avocado, sliced green onion etc.).
Notes
Nutrition
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