Instant Pot sweet potato chili is a wholesome, richly flavorful vegetarian chili with sweet, spicy and smoky flavors. You can make this chili with black beans, pinto beans, or both!
You can this chili alone as a one-pot meal. It's also fantastic served over a bowl of white or brown rice. This vegetarian chili is also really good spooned over baked potatoes or creamy polenta.
Toppings are a must! Add green onion, cilantro, grated cheese, sour cream crumbled tortilla chips and whatever else you like on chili.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 10 minutes at high pressure + 10 minute natural release
Chili absolutely needs toppings! Make sure to add sour cream, grated cheese, green onion, cilantro, crumbled tortilla chips and all your favorite toppings.
The orange juice adds a little bit of sweetness and extra flavor. If necessary you can just add extra water instead of orange juice.
Don't skip blending the chili at the end. It gives the chili a thicker, creamier consistency.
Tips for Adjusting the Spiciness
The heat level of fire-roasted tomatoes can vary between brands, so if you're worried about the chili tasting too spicy use one can of fire-roasted and one can of regular chopped tomatoes. For more heat, you can add a pinch of cayenne pepper before or after the chili cooks. You can also serve hot sauce and chopped jalapeno pepper on the side.
Vegetarian chili keeps in the refrigerator for up to 5 days, giving you plenty of time to enjoy leftovers. Leftovers can also be frozen for up to 6 months.
Find it online: https://www.kitchenskip.com/quinoa-sweet-potato-chili/