Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot ® make this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor.
INGREDIENTS
- 1/2 lb dry black beans
- 1 tbsp avocado oil
- 1 medium onion peeled and diced
- 3 garlic cloves minced
- 2 sweet potatoes (medium-large in size ) peeled and cut into 1″ cubes
- 1 1/2 tbsp Ancho chili powder
- 2 tsp ground cumin powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 28 oz can diced fireroasted tomatoes 1 can
- 3 cups vegetable stock
- 6 oz tomato paste 1 can
INSTRUCTIONS
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Place the dry beans in a large bowl and cover with 5 cups water. Allow to soak at room temperature 4—8 hours. Drain the beans and set aside.
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Drizzle the oil into the Instant Pot ®. Press the Sauté button, add the onion, and sauté until softened, about 5—6 minutes. Add the garlic and sauté an additional 30 seconds.
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Add the soaked beans, sweet potatoes, chili powder, cumin, salt, pepper, paprika, cinnamon, tomatoes, stock, and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.
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Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
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When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
RECIPE NOTES
CALORIES: 268 | FAT: 4g | PROTEIN: 13g | SODIUM: 1,170mg | FIBER: 12g | CARBOHYDRATES: 49g | SUGAR: 17g
Source:- Cosorithis