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.