Instant Pot Sweet Potato and Black Bean Chili
This Instant Pot Sweet Potato and Black Bean Chili is a comforting, hearty dish that comes together quickly and easily. Packed with flavor and nutrients, it's perfect for chilly evenings or meal prep for the week ahead!
Servings: 8 servings
Calories: 264kcal
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!
Video
Nutrition
Calories: 264kcal | Carbohydrates: 51g | Protein: 14g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 78mg | Potassium: 1135mg | Fiber: 12g | Sugar: 4g | Vitamin A: 10049IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 4mg