This sweet potato chili made in the Instant Pot was so easy and yummy delicious. It tasted as though it had simmered all day over a low flame. It’s a bargain, too. Make the entire pot for about $2.00 per serving!
Not! Thanks to my new favorite kitchen toy. I’d read conflicting reviews about the Instant Pot … everything from it being a miracle straight from heaven to a laborious gadget that took forever to heat up.
My assessment is it’s a bit of both. I was able to take a pile of raw and canned ingredients and turn them into a finely finished chili in about 40 minutes. That’s not bad. Not a miracle, but not bad and it turned out delicious.
I wanted this to be smoky and rich and so added paprika as well. I also put in a generous dose of cocoa powder. Just because. And omitted the garlic. I just wasn’t feeling it. If you miss the garlic, it would be a great addition. I also used black-eyed peas because … well, it was 6:00 pm and I thought I had a can of black beans in the cupboard but it turned out to be black-eyed peas. So … improvise, adapt, and overcome. The result turned out delicious and was ready by 7. If you have black beans instead of black-eyed peas in your cupboard, go for it. Don’t let me stop you. Don’t let anyone stop you.
The sweet potatoes are what I was really Jonesing for, anyway … a super healthy craving.
One of my favorite vegetables, sweet potatoes aren’t related to regular white potatoes at all. They’re actually in the same family of plants as are morning glories and night-blooming moonflowers. They’re high in fiber, beta-carotene, Vitamin C, and B Vitamins. Did I mention they’re also sweet?
How Hot Do You Want Your Sweet Potato Chili?
Here’s a great explanation of why chilis and other peppers are hot. The chart below explains the Scoville scale which measures the heat of chili peppers as well as the chemical structure of capsaicin, which is the hot part! Hot peppers are beneficial for heart health and lowering blood pressure. Capsaicin can also reduce the risk of blood clots, dull pain, and increase metabolism.
So yeah, spices. It’s a tasty thing. You have to taste test and adjust as you go. My favorite brand of chili or cayenne pepper may be more or less hot or flavorful than yours. I’ve gone very moderate as far as heat in this recipe. Maybe even mild. I usually prefer flavor over heat anyway. The measurements in this recipe are what I used. Please do adjust to your own tastes and spiciness … good advice in many regards. 🙂
Oh, and I kept forgetting to add the limes to the plates for the photos! A little splash of lime juice just before serving is the perfect touch. I served this with some homemade tortilla chips but a vegan, GF cornbread would have been even better.
Sweet Potato Chili
Delicious Instant Pot Recipe for Sweet Potato Chili. Warming and hearty, it's a delicious cool weather dish.
- 4 cups peeled and cubed raw sweet potatoes
- 1 cup peeled and chopped carrots
- 1 cup chopped celery, stalks and leaves
- 1/2 cup chopped red bell pepper
- 1 cup chopped onions and/or shallots
- 15 oz crushed tomatoes, canned
- 15 oz diced tomatoes, canned include liquid
- 15 oz garbanzo beans, canned include liquid
- 15 oz black-eyed peas, canned or black beans, include liquid
- 1/4 cup balsamic vinegar
- 2 tbsp chili powder
- 2 tbsp cocoa powder
- 1 tbsp paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cayenne powder or to taste
- 1/4 tsp nutmeg
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 cubes vegetable bouillon
- 1 cup water more or less, as needed
- 2 bay leaves remove before serving
- fresh lime quarters
Clean and prepare the produce, then place all ingredients in the Instant Pot and set the timing according to the manufacturer's directions.
If not using an Instant Pot, use a large 6 to 9-quart soup pot. The celery, onions, carrots, and bell pepper can be sauteed in a bit of oil first if desired. Then add the remaining ingredients and simmer for about an hour until everything is tender.
Sweet potato chili not your thang tonight? Looking for something more traditional? You might like this:
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.