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Vegan Instant Pot Chili with Sweet Potato and Black Beans

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Total:
0 Ratings 

Ingredients (14)

  • 1⁄2 pound dry black beans
  • 1 tablespoon avocado oil
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 medium-large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 1⁄2 tablespoons ancho chili powder
  • 2 teaspoons ground cumin powder
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon ground cinnamon
  • 1 (28-ounce) can diced fire-roasted tomatoes
  • 3 cups vegetable stock
  • 1 (6-ounce) can tomato paste
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Nutritional Information
  • Calories188
  • Fat2.91g
  • Saturated fat0.43g
  • Trans fat0g
  • Carbs34.61g
  • Fiber9.09g
  • Sugar7.85g
  • Protein8.9g
  • Cholesterol0g
  • Sodium650.24mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Vegan Instant Pot Chili with Sweet Potato and Black Beans

If you’re looking for a healthy chili recipe that will stand out from the crowd on game day, or maybe you’re just a fan of quick meals, check out this sweet potato black bean chili with Southwest flavors. Use your Instant Pot to cook the chili in under 30 minutes, and enjoy the comforting meat-free recipe with whatever toppings you like.

Note: The recipe calls for soaking dried beans for 4-8 hours ahead of time, so plan accordingly. Or use canned beans and soak for 30 minutes.

Instructions

  1. 1Place the dry beans in a large bowl and cover with 5 cups water. Allow to soak at room temperature 4–8 hours. Drain the beans and set aside. (If you have canned or ready-to-go beans on hand, they only need to be soaked for 30 minutes.)
  2. 2Drizzle the oil into the Instant Pot. Press the Sauté button, add the onion, and sauté until softened, about 5–6 minutes. Add the garlic and sauté an additional 30 seconds.
  3. 3Add the soaked beans, sweet potatoes, chili powder, cumin, salt, pepper, paprika, cinnamon, tomatoes, stock, and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.
  4. 4Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
  5. 5When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.

Excerpted from The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty. Photographs by James Stefiuk. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

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