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Instant Pot Sweet Potato Black Bean Chili

A hearty, plant-based and protein-rich soup with spices that will warm you right up during the cold winter months. Don’t have an Instant Pot? I’ve also included directions for a stove top version!
Course Dinner, Soup
Keyword Black Bean, Chili, Dinner, Soup, Sweet Potato, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

Ingredients:

  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 t cumin
  • 2 T chili powder
  • 1/2 t salt
  • 2 medium sweet potatoes peeled and cubed
  • 3/4 c dry black beans or 2 cans of rinsed black beans
  • 4 cups vegetable broth
  • 2 cans diced tomatoes
  • 1 lime juiced
  • Top with cilantro

Instructions

Instant Pot:

  1. Turn on the Sauté function. Add the diced onion and a little olive oil. Sauté about 5 minutes until the onion becomes translucent. Add the minced garlic and sauté for about 2 minutes.
  2. Add the sweet potato, cumin, chili powder, and salt. Give it all a big stir until the potatoes are coated in the spices. If it seems like things are sticking, you can add a little broth or water to the pot.
  3. Add 3/4 c dry black beans, vegetable broth, and diced tomatoes.

  4. Switch the Instant Pot to Manual, and set the timer for 25 minutes. Close the lid, and set to the sealing position. It will take about 10 minutes for everything to come up to pressure. Once the timer goes off, let the pot naturally release. NOTE: If using canned black beans, reduce the time in the Instant Pot to 10 minutes.

  5. If you prefer a thicker soup, use a blender or immersion blender to blend about half the soup.
  6. Stir in lime juice and top with cilantro and avocado.

Stove Top:

  1. In a large pot, sauté the onion in olive oil until translucent. Add the garlic, and sauté for about 2 minutes.
  2. Add the sweet potato, cumin, chili powder, and salt. Give it all a big stir until the potatoes are coated in the spices.
  3. Add the rinsed black beans, vegetable broth, and diced tomatoes.
  4. Cover and simmer, stirring occasionally, until the potatoes are tender - about 30-40 minutes.
  5. If you prefer a thicker soup, use a blender or immersion blender to blend about half the soup.
  6. Stir in the lime juice and top with cilantro and avocado.