Sweet Potato Chili
Sweet potato, black beans, and hearty vegetables give this vegetarian chili flavor, texture, and gorgeous color, as well as 8 grams of hunger-fighting fiber per serving.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2tsp canola oil
  • 1cup yellow onionchopped
  • 1clove garlicfinely chopped
  • 1-1/2tsp chili powder
  • 1/2tsp ground cumin
  • 28ounces diced tomatoes1 can
  • 15ounces black beans1 can rinsed and drained
  • 1medium green bell pepperseeded and diced
  • 1medium sweet potatopeeled and diced
  • 1tsp kosher salt
  • 3/4cup frozen corn kernels
  1. Select Sauté and add the canola oil to the inner pot. Add the onion and garlic. Sauté for 2 minutes, or until the garlic is fragrant and the onion is soft and translucent.
  2. Add the chili powder and cumin, followed by the tomatoes, black beans, bell pepper, sweet potato, and kosher salt. Stir well.
  3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  4. Remove the lid and stir in the corn. Ladle the chili into serving bowls. Serve hot.