Sweet Potato and Black Bean Chili with Cheese on top
Print Recipe

Easy Sweet Potato Black Bean Chili

Sweet and Spicy Sweet Potato and Black Bean Chili - Instant Pot Recipe. 
Prep Time10 mins
Cook Time15 mins
Natural Pressure Release10 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: black bean, chili, sweet potato
Servings: 6
Author: Trish | The In Fine Balance Food Blog

Ingredients

  • 1 tsp olive oil
  • 1/2 yellow onion diced
  • 1/2 - 1 jalepeno small diced
  • 1/2 red pepper diced
  • 1 clove garlic minced
  • 1 large sweet potato peeled, diced (about 2 cups)
  • 2 tablespoons chili powder
  • 18 oz can of black beans drained and rinsed (about 2 cups cooked)
  • 28 oz can whole tomatoes with sauce
  • 1 tablespoon maple syrup
  • 1 cup frozen corn kernals

toppings:

  • sour cream
  • shredded cheese
  • green onions

Instructions

  • Using the saute function of the Instant Pot (Brown on the Crockpot Express), heat olive oil. Add onions and saute for 3-5 minutes, until onions begin to soften. 
  • Add jalapeno, red peppers, garlic, and chilli powder. Saute for another few minutes, then press Cancel on the Instant Pot to stop the saute function.
  • Add sweet potato, black beans, canned tomato and their juices. Break tomatoes up with the back of your spoon. Set Instant Pot to manual (use Beans function on the Crockpot Express), set pressure to high and adjust time to 15 minutes. Place lid, secure to lock and steam valve to sealing. Press start. 
  • Once high pressure cooking cycle is complete, allow steam to release naturally for at least 10 mins before manually releasing remaining steam and removing the lid. 
  • Stir in maple syrup and frozen corn. Let sit until corn is warmed through. Serve with toppings of your choice.