Pressure Cooker Sweet Potato Black Bean Chili

Enjoy this sweet potato black bean chili for your next meatless meal. It has an amazing blend of flavors with a sweetness everyone is sure to love. You may not think of sweet potatoes as a good ingredient candidate for a chili, but let me tell you it is an amazing component. Try it out and I know you won’t be disappointed.

A couple of years ago I discovered that sweet potatoes and black beans are a great combination in foods. I first combined them in a recipe I found for tacos, and they were delicious. Since then I have put the two ingredients together in several other dishes. This sweet potato black bean chili is probably my favorite.

Three reasons to make sweet potato black bean chili

1. This sweet potato black bean chili is a great way to use pantry staples. With the exception of the sweet potatoes and the bell peppers all of the ingredients in this chili are staples that I keep on hand. This makes it an easy go-to when I have extra sweet potatoes that need using up.
2. If you’ve ever been to a chili cook-off you know that a lot of chilies are very similar. It takes something unique to stand out in that crowd and this chili is sure to stand out! I remember as a child my dad winning one such chili cook-off with a sweet chili. That chili did not have sweet potatoes, and I’m sure the recipe was worlds different than this one, but I think this chili could hold its own in such a contest.
3. You can add this chili to a list of your meatless meal favorites. It is plant based but definitely not lacking in flavor. It is a meal that everyone can enjoy.

Ingredients

• 2 cans black beans or 1 1/2 cups dry beans
• 1-2 tablespoons of apple cider vinegar (optional)
• 2 large sweet potatoes diced
• 1 onion diced
• 1-2 green bell peppers diced
• 2 cups chicken or veggie broth
• 2 cans diced tomatoes
• 1 can tomato sauce
• Seasonings: 1/2 to 1 tsp of each garlic powder, onion powder, cumin, cinnamon, salt, and black pepper. 1 tablespoon chili powder

How to make sweet potato black bean chili

I make this chili in a pressure cooker but it can also be made on a stove top. You would just need to increase the cooking time by at least a half hour in order for the vegetables and beans to fully soften. I am not sure if the end texture will turn out quite the same, but the flavors will still be great.

If you are using dried black beans you will begin by adding them to your instant pot with enough water or broth that they are well covered (about 4 cups). You can also add 1-2 tablespoons of apple cider vinegar to help the beans to become more digestible. I also like the flavor the vinegar adds to the chili. Pressure cook the beans on high for 45 minutes.

Meanwhile, or if you are using canned beans, dice your vegetables into bite size pieces.

Once the beans are done release the pressure.

Add all the diced vegetables to the instant pot. If using canned beans, add the beans and the broth. Pressure cook on high for 8 minutes.

When the pressure cooker is finished again release the pressure and change the setting to saute. Add the diced tomatoes, tomato sauce, and seasonings. Start by adding 1/2 tsp of each seasoning (except chili powder) then add more if you’d like more flavor. If you’d like the chili to be thinner, you can add water to your desired consistency.

Let the chili simmer for a few minutes to let the seasonings incorporate.

This chili has so much amazing flavor each bite takes your taste buds on an adventure. I like to eat it plain, but you can also add your favorite chili toppings.

Sweet Potato Black Bean Chili

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings 8

Equipment

• Pressure cooker

Ingredients

  

• 2 large sweet potatoes diced
• 1-2 tbsp apple cider vinegar optional
• 1 onion diced
• 1-2 green bell peppers diced
• 2 cups chicken broth
• 2 cans black beans or 1 1/2 cups dry beans
• 2 cans diced tomatoes
• 1 can tomato sauce
• 1/2 to 1 tsp garlic powder
• 1/2 to 1 tsp onion powder
• 1/2 to 1 tsp cumin
• 1/2 to 1 tsp cinnamon
• 1/2 to 1 tsp salt
• 1/2 to 1 tsp black pepper
• 1 tbsp chili powder

Instructions

 

• If you are using dried black beans you will begin by adding them to your instant pot with enough water or broth that they are well covered (about 4 cups). You can also add 1-2 tablespoons of apple cider vinegar to help the beans to become more digestible. I also like the flavor the vinegar adds to the chili. Pressure cook the beans on high for 45 minutes.
• Meanwhile, or if you are using canned beans, dice your vegetables into bite size pieces.
• Once the beans are done release the pressure.
• Add all the diced vegetables to the instant pot. If using canned beans, add the beans and the broth. Pressure cook on high for 8 minutes.
• When the pressure cooker is finished again release the pressure and change the setting to saute. Add the diced tomatoes, tomato sauce, and seasonings. Start by adding 1/2 tsp of each seasoning (except chili powder) then add more if you'd like more flavor.
• Let the chili simmer for a few minutes to let the seasoning incorporate, then serve.