Sweet Potato Chili Instant Pot
This Instant pot sweet potato chili has the right amount of protein and carbs, making it a meal replacement option.
Servings: 4
Calories: 247kcal
Equipment
Ingredients
- 3 sweet potatoes or 5 cups cubed
- 1 onion chopped
- 2 garlic cloves chopped
- 1 teaspoon ginger grated
- 2 tablespoon tomato paste
- 2 cups vegetable broth
- 2 teaspoon olive oil
- 2 cans mixed chili beans 15.5 oz
- 3 teaspoon cilantro chopped
- salt to taste
Spice powders
- ½ teaspoon paprika or cayenne pepper
- ¼ tsp turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon cinnamon powder
- ½ teaspoon black pepper powder
Instructions
- Peel and chop sweet potatoes into bite-size cubes.
- Press the saute button and add olive oil to the instant pot.2 teaspoon olive oil
- Add chopped garlic, grated ginger, and chopped onions to the pot. Cook until the onions start to soften.2 garlic cloves, 1 teaspoon ginger, 1 onion
- Add all the dry spices and sweet potatoes and mix well.3 sweet potatoes, ½ teaspoon paprika, ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon black pepper powder, ½ teaspoon cinnamon powder
- Add canned beans, tomato paste, salt, and vegetable broth.2 tablespoon tomato paste, 2 cups vegetable broth, 2 cans mixed chili beans, salt to taste
- Close the lid of the instant pot and press the manual or pressure cook button. Set the timer to 6 minutes on high pressure.
- Use the natural pressure release option to open the lid. Mash a few sweet potatoes for a thicker consistency.
- Serve sweet potato chili hot topped with avocado, green onions, cilantro, or tortilla chips.3 teaspoon cilantro
Notes
- I like a spicy version of chili. But if you prefer a mild version, adjust the quantity of pepper.
- You could add carrots, sweet corn, and other vegetables to this sweet potato chili for extra fiber and nutrients.
- You can use different beans, like black beans or northern beans, along with kidney beans. Adjusting the cooking time is not necessary if you use canned beans.
- Other options to spice up the chili would be to use poblano peppers or chipotle peppers instead of powders. Be sure to use the saute function to cook the fresh pepper before adding the rest of the ingredients.
- Add brown sugar if your chili turns out too spicy.
- Double-check your broth to make sure it's vegan. I used a low-sodium vegan version for this recipe.
- Optionally, you could use 1 tablespoon chili powder instead of the listed spice powders.
- Be sure not to use the quick-release option to ensure that the sweet potatoes are fully cooked.
- Serve sweet potato chili with vegan sour cream or cheese for extra flavor.
Nutrition
Calories: 247kcal | Carbohydrates: 51g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 628mg | Potassium: 711mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24448IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg