Instant Pot Vegetarian Sweet Potato Black Bean Chili
This hearty chili will leave you satisfied! It's made with wholesome ingredients, perfect for Meatless Monday.
Prep Time20 mins
Cook Time30 mins
- 2 cups dry black beans rinsed and sorted
- 2 sweet potatoes peeled and chopped (the equivalent of approximately 4 cups)
- ½ white onion chopped
- 3 garlic cloves pressed or minced
- 28 ounces diced tomatoes with juice
- 6 cups vegetable broth
- 2 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Combine all ingredients to Instant Pot inner pot.
Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 20 minutes.
When the cook time is up, place a towel over the valve and use tongs to open the valve, releasing the pressure. (The towel will contain much of the steam.) Once pressure is fully released, carefully open the lid.
Makes 8 servings.
This chili recipe is:
It's great served with a dollop of homemade sour cream for those who are not vegan!
- Gluten free
Calories: 123kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1058mg | Potassium: 512mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5818IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg