There’s something so comforting about a warm bowl of chili, especially when it’s packed with flavor and nutrients. This Instant Pot Chili is not only quick and easy to make, but it’s also diabetes-friendly and perfect for anyone looking to eat healthier without sacrificing taste. Whether you’re gearing up for a cozy night in or meal prepping for the week, this Instant Pot Chili is here to make your life a little easier—and tastier!
Ingredients You’ll Need For Your Instant Pot Chili
- 1 Tbsp Olive Oil: A heart-healthy fat that helps sauté the aromatics and carry the flavors of the spices throughout the dish.
- 1 Medium Yellow Onion, Diced: Onions add a subtle sweetness and depth of flavor to the chili. Plus, they’re loaded with antioxidants.
- 2 Medium Sweet Potatoes, Diced: These bring a touch of natural sweetness and are rich in fiber and vitamin A, making the chili hearty and satisfying.
- 2 Medium Red Bell Peppers, Diced: Bell peppers add a pop of color, crunch, and a dose of vitamin C to boost your immunity.
- 6 tsp Garlic, Minced: Garlic is a flavor powerhouse and boasts anti-inflammatory properties that make it a great addition to any healthy meal.
- 1 Tbsp Chili Powder: This classic spice gives the chili its signature warmth and depth of flavor.
- 1 tsp Chipotle Chili Powder: Adds a smoky heat that enhances the overall flavor profile without overpowering the dish.
- 1 tsp Ground Cumin: Brings an earthy, nutty flavor that complements the beans and vegetables beautifully.
- 1 tsp Smoked Paprika: Elevates the smokiness and adds a subtle sweetness to balance the heat.
- 1 ¼ tsp Kosher Salt: Enhances the natural flavors of the ingredients and ties everything together.
- 1 ½ cups low-sodium Vegetable Broth: Keeps the chili moist and provides a savory base without adding unnecessary sodium.
- 8 oz Tomato Sauce: Adds a rich, velvety texture and enhances the tomato flavor in the chili.
- 1 (15 oz) Can Diced Tomatoes: The chunky tomatoes provide texture and a fresh, tangy bite.
- 1 (15 oz) Can Black Beans, Drained and Rinsed: Black beans are a great source of plant-based protein and fiber, helping to keep you full.
- 1 (15 oz) Can Kidney Beans, Drained and Rinsed: These beans add variety and a slightly different texture, as well as essential minerals like iron.
- 1 (15 oz) Can Cannellini Beans, Drained and Rinsed: Creamy and mild, these beans balance out the chili’s robust flavors.
- ¼ tsp Monk Fruit Sugar: A touch of sweetness without the blood sugar spike, this balances the acidity of the tomatoes.
Tips and Tricks for Success
- Prep Ingredients Ahead of Time: Dice all your veggies and measure out the spices before you start cooking. It makes the process smooth and stress-free.
- Use the Right Beans: Draining and rinsing canned beans removes excess sodium and keeps the chili from becoming too salty. Feel free to mix and match your favorite beans.
- Spice It Your Way: If you’re sensitive to heat, reduce the chipotle chili powder or chili powder. For more spice, add a pinch of cayenne or some diced jalapeños.
- Batch Cooking: This recipe is perfect for meal prep! Store leftovers in airtight containers in the fridge for up to 5 days or in the freezer for up to 3 months.
- Add Greens: Stir in some spinach or kale at the end for an extra nutrient boost.
- Thicker Chili: Mash a portion of the beans after cooking to create a creamier texture without adding any extra ingredients.
Topping Ideas
Take your Instant Pot Chili to the next level with some of these healthy toppings:
- Diced Avocado: Adds creaminess and healthy fats.
- Fresh Cilantro: Brightens the flavor.
- Sliced Jalapeños: For those who like it spicy.
- Sour Cream: Balances the heat.
- Lime Wedges: A squeeze of lime enhances the flavors.
Instant Pot Chili Nutrition Spotlight
Each serving of this Instant Pot Chili is a powerhouse of nutrition:
- Protein: The beans offer a fantastic plant-based protein source.
- Fiber: Keeps you feeling full and supports gut health.
- Low in Added Sugars: Monk Fruit sugar gives a touch of sweetness without spiking blood sugar levels.
- Rich in Antioxidants: The vibrant vegetables and spices are packed with antioxidants to fight inflammation.
Whether you’re managing diabetes or simply striving for better health, this Instant Pot Chili is a flavorful, satisfying meal you’ll want to make again and again. Give it a try and let us know your favorite toppings or tweaks in the comments below!
Instant Pot Chili
This Instant Pot Chili is completely vegan; filled with sweet potatoes, beans, tomatoes, and spices it's a perfect recipe for a chilly autumn day!
Equipment
- Instant Pot
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 medium sweet potatoes diced
- 2 medium red bell peppers diced
- 6 tsp garlic minced
- 1 Tbsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 ¼ tsp Kosher salt
- 1 ½ cups low sodium vegetable broth
- 8 oz tomato sauce
- 1 (15) oz can diced tomatoes
- 1 (15) oz can black beans drained and rinsed
- 1 (15) oz can kidney beans drained and rinsed
- 1 (15) oz can cannellini beans drained and rinsed
- ¼ tsp Monk Fruit sugar
Instructions
- In a large Instant Pot turn to SAUTE and add in oil. Let oil heat before adding diced onion and garlic. Cook until onion begins to soften, about 3 minutes.
- Add the sweet potatoes, bell peppers, and spices. Cook for an additional 2 minutes.
- Add in vegetable broth, diced tomatoes, and tomato sauce and stir. Make sure to scrape any food sticking to the side into the mixture. Now add in all beans and sugar.
- Cover and seal the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the timer for 10 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Serve hot with your preferred toppings!
Notes
Optional: the night before cube sweet potatoes and roast in oven at 350 for half an hour. Let cool, place in container, and put in fridge. This heating and cooling process will cut the carbs in the potatoes.
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