Ingredients: |
Ingredients: 1 tablespoon olive oil
1 medium sweet onion 1/4-inch diced
2 medium sweet potatoes peeled and 1/2-inch diced (about 4 generous cups)
3 carrots sliced
1 jalapeno pepper diced
4 cloves garlic minced
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
2 1/2 cups vegetable broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can crushed tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can dark or light red kidney beans, rinsed and drained
For serving:
• Sliced avocado
• Chopped fresh cilantro
• Shredded cheese
• Crushed tortilla chips
• Nonfat plain Greek yogurt or sour cream
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Directions: |
Directions:To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, carrots, pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
• Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth. Add tomatoes, black beans and kidney beans. Stir.
• Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
• Serve hot, with any and all the toppings! |
This recipe for Instant Pot Vegetarian Chili is from