I’ve got a delightful recipe for you today that’ll warm your soul and satisfy your taste buds: Instant Pot Vegan Sweet Potato and Black Bean Chili! This recipe is one of my go-to favorites for those busy weeks when I need something hearty and healthy without spending ages in the kitchen. With all the vibrant colors and bold flavors, it’s not just food; it’s a little celebration in a bowl!
I still remember my first attempt at making chili. It was a chilly (pun intended!) evening and I wanted something cozy and filling. I had a couple of sweet potatoes lying around, and I just went with it. Fast forward a few bowls later, and this chili has become a staple at my dinner table. Plus, it’s a fantastic way to sneak some veggies in without the kiddos (or your inner child) complaining. So, let’s dive in!
What’s in Instant Pot Vegan Sweet Potato and Black Bean Chili?
Sweet Potato: The star of the show! Sweet potatoes give this chili a creamy texture and a subtle sweetness that balances out the spices. If you’re looking for a filling dish that won’t leave you wanting more, sweet potatoes are where it’s at!
Black Beans: These beauties pack a protein punch and add a lovely heartiness to the chili. I prefer low-sodium canned black beans for convenience and health, making it effortless to whip this dish up.
Kidney Beans: Another protein powerhouse! They bring a nice color and texture contrast alongside the black beans.
Corn: Sweet and juicy, corn brightens up the dish and gives it that extra crunch. If you can find fresh corn in season, go for it! But honestly, canned or frozen corn works wonderfully too.
Diced Tomatoes: Canned tomatoes add acidity and depth to the chili, making everything come together beautifully. I always keep a few cans on hand for my spontaneous cooking days!
Onion and Garlic: Essential aromatic duo. They add flavor right from the get-go, and who can resist the smell of sautéing onions? It’s basically a cooking love language.
Bell Pepper: Adds another layer of flavor and vibrancy. Choose any color you fancy, as they all work magic in this dish.
Spices (Chili Powder, Cumin, Smoked Paprika, Oregano): These bring the flavor explosion to each spoonful. I love using smoked paprika for that deliciously subtle smokiness!
Vegetable Broth: It’s the base of the chili, so make sure it’s flavorful! Homemade broth is unbeatable, but store-bought works just fine.
Olive Oil: Optional but adds a richness to the sauté. Use it if you want to indulge a bit!
Lime Wedges: Providing a fresh citrus kick to brighten up the whole dish.
Green Onions and Jalapeños: For those who like a little kick and texture to garnish their servings.
Is Instant Pot Vegan Sweet Potato and Black Bean Chili Good for You?
Absolutely! This chili is a nutritional powerhouse.
Sweet Potatoes: High in vitamins A and C, fiber, and antioxidants, they help maintain healthy skin and vision while supporting a healthy immune system.
Black Beans and Kidney Beans: Loaded with protein and fiber, they provide sustained energy and aid digestion. Plus, they’re heart-healthy!
Corn: Not only does it taste great, but corn adds fiber and essential nutrients.
Vegetables: You get a hefty serving of veggies with each bowl, which increases your intake of essential vitamins and minerals.
Just be mindful of your spice levels if you’re sensitive to heat and adjust accordingly. And if you suffer from certain digestive issues with beans, you might want to introduce them gradually.
Ingredients
– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can corn, drained
– 1 can diced tomatoes (14 oz)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 bell pepper (any color), diced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon oregano
– 3 cups vegetable broth
– Salt and pepper to taste
– 1 tablespoon olive oil (optional)
– Fresh lime wedges, for serving
– Chopped green onions, for garnish
– Sliced jalapeños, for garnish (optional)
Serves: About 6 bowls of deliciousness!
How to Make Instant Pot Vegan Sweet Potato and Black Bean Chili?
1. Set your Instant Pot to sauté mode. If you’re feeling a little indulgent, add the olive oil and let it heat up.
2. Toss in the diced onion and bell pepper. Sauté for about 3-4 minutes until they soften up a bit. Your kitchen will smell glorious!
3. Stir in the minced garlic and cook for an additional 30 seconds. You’ll want to breathe in that aroma!
4. Now for the fun part! Add the diced sweet potato, black beans, kidney beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, oregano, and vegetable broth. Stir everything until well combined; it’s a colorful medley!
5. Seal the lid on your Instant Pot and set it to cook on high pressure for 10 minutes. Time to sit back and wait!
6. When the cooking time is up, allow it to release pressure naturally for 10 minutes before quick-releasing any remaining steam. You’ve earned some patience points!
7. Open that lid and give the chili a good stir. Taste and season with salt and pepper as you like.
8. Serve hot, adorned with fresh lime wedges, chopped green onions, and sliced jalapeños if you’re feeling adventurous. Enjoy every bite!
Top Tips for the Best Chili Experience
– If you’re short on time, you can skip the sautéing step, but just know that it adds a depth of flavor that’s worth the extra few minutes.
– Feel free to throw in other veggies like zucchini or spinach to amp up the nutrition.
– This chili freezes well, so make a big batch and enjoy it later—just pop it in a microwave or on the stove to warm up.
– If you like it extra spicy, don’t hold back on the jalapeños or consider adding a splash of hot sauce when serving!
I really hope you give this recipe a try! It’s perfect for cozy nights, meal prep, or even for impressing guests. Please let me know how it turns out for you, and perhaps share your own twist on it! Happy cooking!