This vegetarian Instant Pot chili is so deliciously hearty thanks to an abundance of sweet potato and black beans, you won't even miss the meat - promise!
Prep Time15 minutesmins
Cook Time35 minutesmins
Pressure Release20 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4
Calories: 208
Author: Peter | Simple Nourished Living
Ingredients
2teaspoonsolive oil
1mediumonion, diced
1clove garlic, minced
1can(28 ounces) diced tomatoes (I used Italian style with basil, garlic and oregano)
1can(15 ounces) black beans, rinsed and drained
1mediumred bell pepper, seeded and chopped
1mediumsweet potato, peeled and chopped
2teaspoonschili powder
1teaspoonground cumin
1teaspoonsalt
1cupfrozen corn kernels
Toppings:
Chopped cilantro, jalapeno slices, shredded low-fat cheese, lite sour cream or Greek yogurt, salsa, guacamole, crushed tortilla chips, etc.
Instructions
Add the oil to the Instant Pot and press Saute button. Stir in the onion and garlic and cook until the onion has softened, 3 - 4 minutes.
Stir in the tomatoes (with juice), black beans, bell pepper, sweet potato, chili powder, cumin and salt until thoroughly mixed.
Lock the lid in place and move the Steam Release handle to Sealing position. Press Manual (High Pressure) and set timer for 15 minutes.
After cooking finishes, let pressure release naturally for 20 minutes. If pressure valve hasn't completely dropped (all pressure released), move the Steam Release handle to Venting position to release any remaining pressure, being careful to not get burned.
Remove the lid and stir in the corn kernels.
Divide chili evenly among four bowls and serve with your favorite toppings.
Store any remaining chili in an airtight container in the refrigerator.
Recipe Notes
Substitute white beans or pinto beans for the black beans.Try out different types of chili powders: mild, medium, hot, ancho, chipotle, etc.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*PointsPlus (Old plan)
Nutrition Facts
Instant Pot Black Bean Sweet Potato Chili
Amount Per Serving (1 /4th recipe)
Calories 208Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 38g13%
Fiber 8g32%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.