Ready to cozy up on a chilly evening? This easy instant pot vegan chili is for you! The black beans and sweet potatoes are a perfect flavor and texture combo for this inexpensive plant-based dinner.
I hope you love this Instant Pot sweet potato and black bean chili as much as I do! It’s not only delicious but also nutritious and easy to make. Enjoy cozy nights with a big bowl of this chili!
Be sure to try leftovers in bowls with rice and toppings, baked under cornbread, in burritos, or you can freeze for later!
What Do I Need?
- Uncooked dried black beans: These are the star of our chili, packed with protein and fiber!
- Sweet potatoes, peeled and chopped: They add a natural sweetness and creaminess.
- Garlic powder: A time-saver for flavor without the chopping!
- Onion powder: This adds depth to our chili.
- Ancho chili powder: For that rich, smoky flavor.
- Cumin: This spice gives the chili a warm, earthy taste.
- Coriander: Adds a hint of citrusy flavor!
- Cinnamon: Just a pinch for a cozy warmth.
- Mexican oregano: A must-have for authentic chili flavor.
- Smoked paprika: This will give your chili a lovely smoky depth.
- Vegetable broth or water: To cook the beans and create a nice chili consistency.
- Salt or salt substitute and pepper to taste: Always adjust to your preference!
How to make this whole food plant-based chili:
First, soak your black beans overnight to help them cook faster and make them more digestible. If you’re in a rush, a quick soak method works too!
Once soaked, drain the beans and add them to the Instant Pot along with your chopped sweet potatoes.
Next, sprinkle in your spices: garlic powder, onion powder, ancho chili powder, cumin, coriander, cinnamon, and smoked paprika. Mix everything together in the pot.
Pour in 3-4 cups of vegetable broth or water, just enough to cover the beans and sweet potatoes.
Secure the lid on your Instant Pot, set it to high pressure, and cook for about 10 minutes. Make sure to allow for natural pressure release for best results!
Once the cooking time is up, carefully release any remaining pressure and give your chili a good stir. If you want a thicker consistency, mash some of the sweet potatoes against the side of the pot.
Topping ideas:
Fresh cilantro
Cauliflower Queso
Avocado slices or guacamole
Homemade No Oil Pepper Jack Cheese
Chopped green onions
Onion sour cream
Crushed baked tortilla chips for some crunch!
How long does it take to cook beans in the Instant Pot?
Cooking soaked beans typically takes about 10-15 minutes under high pressure, depending on the variety. Always check for doneness afterward!
Can I use canned beans instead?
Absolutely! If you’re using canned black beans, you will need to reduce the water
What if I don’t have an Instant Pot?
No worries! You can make this chili on the stovetop or in a slow cooker. Just simmer the ingredients until the sweet potatoes and beans are tender.
Can I freeze this chili?
Yes! This chili freezes beautifully. Just allow it to cool completely before transferring to an airtight container.
What if I can’t find sweet potatoes?
No problem! You can substitute butternut squash or pumpkin for a similar texture and flavor. Just keep in mind that cooking times may vary slightly.
How can I make this chili spicier?
If you like heat, feel free to add more chili powder, diced jalapeños, or even a dash of cayenne pepper to kick it up a notch. You can even reconstitute a chipotle chili and puree it in your chili.
More Fall Recipes:
- Instant Pot Jackfruit White Bean Chili
- Instant Pot Caballero Bean & Soy Curl Chili
- Vegan Instant Pot Baked Beans
- Instant Pot Refried Mayocoba Beans
- Instant Pot White Beans with Tomatillos
Instant Pot Sweet Potato and Black Bean Chili
Equipment
Ingredients
- 1 pound dried black beans soaked for at least 8 hours
- 4 cups sweet potatoes diced and can peel if desired
- 3-4 cups water , or vegetable broth
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ancho chili powder
- 1 tablespoon guajillo chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 teaspoons Mexican oregano
- Salt or salt substitute to taste
- 2 tabelspoons nutritional yeast , optional
Instructions
- Add everything except for the salt and nutritional yeast to your Instant Pot.
- Give everything a good stir to combine. Make sure the beans and sweet potatoes are mostly covered by the broth/water.
- Close the lid and set your Instant Pot to cook on high pressure for about 10 minutes.
- Once the cooking time is up, you can let the pressure release naturally or do a quick release, depending on your schedule.
- After releasing the pressure, open the lid and give your chili a good stir. You’ll notice the sweet potatoes have softened and thickened the chili beautifully.
- If you want a creamier texture, you can mash some of the sweet potatoes with your spatula.
- Taste your chili and add salt to taste and adjust other spices, as needed.
- Serve it up hot, and enjoy!
Andrew Klein says
I don’t understand how it cooks completely for you in 10 minutes. I soaked the beans for 8 and a half hours, set the instant pot for 11 minutes on the bean setting with high pressure. The beans were still tough. I cooked for another couple minutes and let it sit for 5 before releasing the pressure and they weren’t much better. I did another 6 minutes and let it naturally release for 20 minutes and the beans were finally ready.
Kathy Hester says
The typical time for soaked beans is 10 minutes, 20 – 25 is close for unsoaked beans. With that said, beans are always the variable. We rarey know how old they are, which can increase cooking time or even growing conditions can change the cooking time.
I always start at 10, and like you, add more time if needed. I hope this helps!