Description
Warm up with this hearty and nutritious chili, combining sweet potatoes, black beans, and smoky chipotle flavor for a comforting meal in just 30 minutes.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 2–3 chipotle peppers in adobo sauce, chopped (adjust for spice)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Peel and dice the sweet potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- Sauté Aromatics: Turn on the Instant Pot to 'sauté' mode. Add olive oil and chopped onion; cook until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
- Add Sweet Potatoes: Stir in diced sweet potatoes along with cumin and chili powder; mix well to coat vegetables with spices.
- Incorporate Remaining Ingredients: Add rinsed black beans, diced tomatoes with juice, vegetable broth, and chopped chipotle peppers. Stir to combine everything thoroughly.
- Pressure Cook: Seal the lid on your Instant Pot and set it to 'manual' mode for 10 minutes at high pressure. After cooking, allow a natural release for five minutes before performing a quick release.
- Serve It Up: Stir the chili and taste; adjust seasonings if necessary. Serve in bowls garnished with optional toppings like avocado slices or cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added sweetness, consider incorporating corn. - Customize spice levels by adjusting the number of chipotle peppers. - Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for three months.