Instant Pot Chili

Chili is more than just a dish; it's a comforting embrace on a chilly day, a hearty meal that nourishes both body and soul. Among the myriad of chili recipes, the Spicy Smoky Sweet Potato Chili stands out as a vibrant and nutritious option that captivates the senses. With its delightful blend of sweet, smoky, and spicy elements, this dish is not only a feast for the palate but also a powerhouse of health benefits. Packed with nutrient-dense ingredients, it is an excellent choice for anyone seeking a comforting meal that doesn't compromise on flavor or nutrition.

Warm up your day with this delightful Spicy Smoky Sweet Potato Chili, a comforting blend of vibrant flavors and nutrient-packed ingredients. Sweet potatoes, black beans, and diced tomatoes create a wholesome base, while spices like smoked paprika and cumin bring depth and warmth. Perfect for meal prep, family dinners, or gatherings, this easy recipe delivers on both taste and nutrition. Enjoy with crusty bread, over rice, or topped with avocado for a satisfying meal!

Print Recipe Pin Recipe

Ingredients

2 medium sweet potatoes, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) diced tomatoes (with their juices)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 tbsp olive oil

2 tsp smoked paprika

1 tsp ground cumin

1 tsp chili powder

½ tsp cayenne pepper (adjust to taste)

1 tsp salt (adjust to taste)

½ tsp black pepper

1 cup vegetable broth (or water)

1 cup corn (frozen or fresh)

Fresh cilantro, for garnish

Avocado slices, for topping (optional)

Instructions

Sauté the Vegetables: Set your Instant Pot to the 'Sauté' mode. Add olive oil and let it heat. Add the chopped onion and bell pepper, cooking until softened (about 3-5 minutes). Stir in the minced garlic and sauté for an additional minute until fragrant.

Add the Sweet Potatoes: Stir in the diced sweet potatoes, ensuring they’re well mixed with the sautéed vegetables.

Spice It Up: Sprinkle in the smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Mix everything well, letting the spices toast slightly for about a minute.

Add Remaining Ingredients: Pour in the diced tomatoes, vegetable broth, black beans, kidney beans, and corn. Stir to combine all ingredients thoroughly.

Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes at high pressure.

Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully switch the valve to venting to release any remaining pressure.

Stir and Serve: Open the lid and give your chili a good stir. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and avocado slices if desired.

Prep Time, Total Time, Servings:

15 minutes | 40 minutes | 6 servings