Spicy Black Bean and Sweet Potato Chili

This Spicy Black Bean and Sweet Potato Chili is a hearty and flavorful dish that’s perfect for chilly evenings or meal prep for the week. Packed with nutritious ingredients such as black beans, sweet potatoes, and a medley of spices, this chili isn’t only satisfying but also incredibly easy to make in the Instant Pot.

The combination of sweet potatoes’ natural sweetness and the spiciness from the chili powder creates a delightful balance that will warm you from the inside out. The beauty of this recipe lies in its versatility; feel free to add in your favorite vegetables or adjust the spice level to suit your taste.

It’s a fantastic option for vegetarians and can be served on its own or with toppings like avocado, cilantro, or a dollop of sour cream. This chili also freezes well, making it an excellent choice for meal prep or quick weeknight dinners.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, rinsed and drained
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• Salt and pepper to taste
• Chopped cilantro (for garnish, optional)

Instructions

1. Set the Instant Pot to the sauté mode and add the olive oil. Once the oil is hot, add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
2. Add the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot, stirring to coat the vegetables in the spices. Sauté for another minute to allow the spices to bloom.
3. Next, add the diced sweet potatoes, black beans, diced tomatoes (with their juice), and vegetable broth to the Instant Pot. Season with salt and pepper, and give everything a good stir to combine.
4. Seal the lid on the Instant Pot, making sure the valve is set to the sealing position. Set the Instant Pot to manual high pressure for 10 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure.
5. After releasing the pressure, carefully open the lid and stir the chili. Taste and adjust seasoning if necessary. If you prefer a thicker chili, you can use the sauté function again to simmer for a few more minutes, or mash some of the sweet potatoes with a spoon.
6. Serve the chili warm, garnished with chopped cilantro if desired. Enjoy it on its own or with optional toppings like avocado, sour cream, or shredded cheese.

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