Instant Pot Bean and Sweet Potato Vegan Chili


Instant Pot Bean and Sweet Potato Vegan Chili


Today’s test recipe is “Black Bean Chili” from The Fab Four Cookbook with a number of alterations.  Below is my version of it which turned out great (according to my friends and family).

Ingredients
  • ½ onion chopped
  • 1 tsp cumin powder
  • 1 tablespoon + 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 4 garlic cloves mashed
  • 1½ cups veggie broth
  • 1½-2 cups salsa (I used a 16oz jar of Pace Organic Salsa Medium)
  • 1 can of black beans + ½ can of kidney beans (or 2 cups of cooked beans of your choice)
  • 3 cups of sweet potato cut into small cubes
  • ½ can of tomato sauce


Optional Toppings
  • Avocado
  • Cassava chips
  • Onion chopped
  • Jalapeno chopped
  • Vegan sour cream
  • Vegan shredded cheese
  • Cilantro


Set Instant Pot to sauté.  When hot add onions and a little broth.  Stir to keep from sticking. 

Add spices and garlic.  Continue to add a bit more broth if sticking.  Keep stirring.

(I’m plant based whole foods, so I use broth rather than oil… it can be done.)

Turn off sauté feature and add remaining ingredients (not including the toppings).

Set on manual for 16 minutes.  The recipe in the book is for making this on the stove so 16 minutes was the leftover setting from my potatoes the previous day. I was going to do an NPR figuring 5-10 minutes, but mine lasted 20 minutes because my company was later than expected.  It turned out great, though, so I’ll stick with 16 minutes and NPR, without worrying that longer wrecks it.

I found the chili a little on the sweet side (duh) so for my bowl, I added chili flakes and Tabasco.

Here's an image of the dish with the vegan cheese and vegan sour cream added.


Index of all my recipes

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