Description
Savor the smoky heat of chipotle peppers combined with sweet potatoes and black beans in this easy Instant Pot chili. Comfort food at its finest!
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 3 cups vegetable broth (low-sodium recommended)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Add a splash of olive oil, then add the chopped onions and minced garlic. Stir until fragrant, about 3 minutes.
- Stir in the cubed sweet potatoes and cook for another 5 minutes to enhance their sweetness.
- Sprinkle cumin, chili powder, salt, and pepper over the sweet potato mixture. Stir well to combine.
- Add the rinsed black beans, diced tomatoes (including juice), chopped chipotle peppers, and vegetable broth. Mix until all ingredients are well combined.
- Seal the Instant Pot lid tightly and set it to manual high pressure for 8 minutes.
- When cooking is complete, carefully release the pressure. Taste your chili; adjust seasoning if needed. Serve hot with optional garnishes like avocado or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added sweetness, consider adding corn. If you prefer more spice, include diced jalapeños. Leftovers can be stored in an airtight container for up to five days.