Sweet Potato + Black Bean Chili (Instant Pot)

It’s March! It’s almost spring and time for the cherry blossoms to begin blooming in DC…but I’m not quiteee over chili season yet!

This recipe has taken me a while to nail down… I’ve experimented with several others I’ve found out there on the internet, but I think I’ve finally got the perfect recipe down!

A note on any instant pot recipe: While I use an instant pot, not a crock pot/slow cooker, any recipe can be adapted – you just have to increase the time cooked.

Sweet Potato + Black Bean Chili RecipeTotal time: ~30 minutes
Servings: 2

Ingredients:

• 2 tbsp olive oil
• 1 sweet potato (peeled and chopped)
• 1 large yellow onion
• 4 cloves of garlic
• 1 can diced tomatoes (14 oz)
• 1 can black beans (15 oz)
• 1 can kidney beans (15 oz)
• 2 cups chicken or vegetable broth
• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chipotle chili powder
• Optional: 1-2 tsp flour to thicken the consistency of the chili.
• Optional garnish: lime, cheese, and/or cilantro.

1. Peel and chop the sweet potato and onion and mince the garlic.
2. Heat olive oil in instant pot on sauté for 2 minutes.
3. Add sweet potatoes and onions and saute for 12-15 minutes (until they begin to soften). Most instant pot recipes I’ve found say less time, but I find the potatoes to be undercooked.
4. Add garlic and spices (chili powder, cumin, salt, paper, and chipotle chili powder) and stir.
5. Pour in the chicken/vegetable broth.
6. Add diced tomatoes, black beans, kidney beans and set to high-pressure and let cook for 5 minutes.
7. If you want to thicken the chili, mix together 1-2 tsp of flour with equal parts water. Add to chili.
8. Garnish with squeezed lime, cheese and/or cilantro and serve!