How to make Sweet Potato Quinoa Chili in Instant Pot

Why I love this recipe

• one pot meal perfect for weeknights
• hearty, wholesome and filling
• packed with veggies and beans
• recipe is very versatile and is easily customized
• toppings make it extra special
• make ahead meal that is easy to freeze

Ingredients

Here are the ingredients you need to make this vegetarian chili:

• sweet potatoes - any variety would work. I generally use orange skinned ones
• quinoa - any color or a combination of colors. I used a combo of white, red and black quinoa
• beans - use either black, pinto, kidney or a combination of these beans
• veggies - onion, any color peppers, garlic
• tomato puree - this can be subbed with store-bought or homemade salsa
• spices - chili powder, cumin powder, cayenne pepper and ground cinnamon, salt and pepper
• vegetable stock or water

Instructions

Instant Pot Method: Set Instant pot on 'Sauté' mode and add oil. Stir in onion, peppers, garlic and cook until the onion turns translucent and peppers are tender.

Next add sweet potatoes and cook for 2 minutes.

Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes. Add the drained beans and cook for 2~3 minutes.

Add drained quinoa, water, salt and pepper. Mix well. Close the lid and make sure that the valve is in 'Sealing' position. Switch the Instant Pot to 'Manual' or 'Pressure Cook' mode and set it for 4 minutes.

It will take about 10~12 minutes to come to pressure and then 4 minutes to cook. Once it is done, let the pressure release naturally. Serve hot with desired toppings.

Tips

• Sweet potatoes come in various colors like yellow, orange, red, brown, purple and beige. Even the color of the flesh differs from one variety to the other. Also note the ones with white or pale yellow flesh are less sweet and moist than those with red or orange flesh.
• Feel free to use any color sweet potato in this chili recipe.
• Use any variety of beans you have in the pantry. Black, pinto, red kidney etc. would all work.
• Add other veggies like zucchini, poblano, carrot etc.
• Substitute some or all of the tomato puree with store bought or homemade salsa for extra flavor.

FAQ

Few more hearty vegetarian recipes to try

• Oats khichdi (porridge)
• Thai split pea soup
• Swedish broccoli soup
• Korean miso soup
• Dominican Rice & beans (more de habichuelas)
• Labra (Assamese mixed vegetable curry)
• Kanchipuram Idli & kara chutney

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Sweet Potato and Quinoa Chili

Recipe for spicy and delicious vegetarian chili made with sweet potato, quinoa and black beans. It's a hearty and filling one pot meal.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Main Course

Cuisine: tex mex

Servings: 6 servings

Ingredients

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• 1 tablespoon Olive Oil
• 1 Medium Onion, diced
• 3 Garlic cloves, finely minced
• 1 small Red Pepper, diced
• 1 small Green Pepper, diced
• 2 Medium Sweet potatoes, peeled and diced
• 1½ cups Tomato puree*
• 1 teaspoon Chili powder (adjust as per taste)
• 1½ teaspoons Ground Cumin (adjust as per taste)
• ½ teaspoon Cayenne Pepper (adjust as per taste)
• ¼ teaspoon Ground Cinnamon
• 2 15 oz. cans Black beans*
• 1 cup Quinoa, rinsed and drained
• 3 cups Vegetable stock or Water
• To taste Salt & Pepper
• 3 tablespoons Cilantro, finely chopped

Toppings:

• As needed Tortilla Chips
• 1 Avocado, peeled and diced
• As needed Shredded Cheese
• As needed Sour Cream
• As needed Radishes, sliced

Instructions

Stovetop Method:

• Heat olive oil in a medium saucepan, add onion, peppers, garlic and cook for 3~4 minutes or until the onion turns translucent and peppers are tender.
• Next add sweet potatoes and cook for 2 minutes. Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes.
• Add the drained beans and cook for 2~3 minutes.
• Next add the drained quinoa, vegetable stock or water, black beans, salt and pepper. Bring the mixture to a boil; lower the heat, cover the pot and cook for 18~20 minutes or until quinoa is cooked through and sweet potato is tender.
• If the chili looks too thick, add some water to get the desired consistency. Taste and adjust the seasonings accordingly. Garnish with chopped cilantro and serve hot or warm with toppings of choice.

Instant Pot Method:

• Set Instant pot on 'Sauté' mode and add oil. Stir in onion, peppers, garlic and cook for 3~4 minutes or until the onion turns translucent and peppers are tender.
• Next add sweet potatoes and cook for 2 minutes. Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes.
• Add the drained beans and cook for 2~3 minutes.
• Add drained quinoa, water, salt and pepper. Mix well. Close the lid and make sure that the valve is in 'Sealing' position. Switch the Instant Pot to 'Manual' or 'Pressure Cook' mode and set it for 4 minutes. It will take about 10~12 minutes to come to pressure and then 4 minutes to cook. Once it is done, let the pressure release naturally. Serve hot with desired toppings.

Notes

• Sweet potatoes come in various colors like yellow, orange, red, brown, purple and beige. Even the color of the flesh differs from one variety to the other. Also note the ones with white or pale yellow flesh are less sweet and moist than those with red or orange flesh.
• Feel free to use any color sweet potato in this chili recipe.
• Use any variety of beans you have in the pantry. Black, pinto, red kidney etc. would all work.
• Add other veggies like zucchini, poblano, carrot etc.
• Substitute some or all of the tomato puree with store bought or homemade salsa for extra flavor.

Nutrition

Calories: 459kcal | Carbohydrates: 80g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 1476mg | Fiber: 21g | Sugar: 8g | Vitamin A: 11708IU | Vitamin C: 40mg | Calcium: 112mg | Iron: 7mg

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