Instant Pot Vegan Sweet Potato Chili
Servings:8 servings
This Instant Pot sweet potato chili is sure to become an instant family favorite! It's vegetarian and vegan, so thick and satisfying, and tastes like it simmered for hours! Thanks to the Instant Pot, prep is a breeze.
Ingredients
- 1 large onion, finely chopped
- 2 fresh jalapeño peppers, stems removed - remove seeds for milder chili, include them if you want it spicy
- 6 medium cloves garlic, peeled
- ½ cup walnut halves
- 4 cups water, divided
- 1 tablespoon avocado oil - sub water or broth for oil-free
- 2 medium sweet potatoes - about 20 oz.
- 2 tablespoons mild chili powder - the blend, not pure chile powder; see Notes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon dried chipotle flakes - or approx. 1 chipotle in adobo sauce; see Notes
- 1 (28 oz) can fire-roasted crushed tomatoes
- ¾ cup dry red lentils - rinsed and drained
- 2 tablespoons soy sauce - or tamari for gluten-free
- 1½ teaspoons fine sea salt
- ½ teaspoon black pepper
- 3 (15 oz) cans beans, rinsed and drained - I use 1 can each pinto, black, and kidney beans
- ½ cup TVP (textured vegetable protein) - or fine bulgur; see Notes for other subs
Instructions
- First, in a blender combine 1 cup water with about a quarter of the onion, 1 jalapeno, 2 whole cloves of garlic, and the walnuts. Blend until smooth and set aside.
- Peel and chop the sweet potatoes into 1-inch cubes. Also dice the other jalapeno and mince 4 cloves garlic.
- Press the Saute button on the Instant Pot and let it heat up. Add the oil and cook the chopped onion and jalapeno for 3–5 minutes, until softened. Add the minced garlic and spices (2 T chili powder, 1 T cumin, 1 T oregano, 1 t dried chipotle flakes). Cook for 1 minute, stirring frequently.
- Add the sweet potatoes to the pot, and stir well. Cook for about 3 minutes, stirring occasionally. Next, add the crushed tomatoes and cook until bubbly, about 2 minutes. Add the blended walnut-garlic mixture, and stir to incorporate.
- Add the remaining 3 cups water, red lentils, soy sauce, salt and pepper. Stir well to make sure the lentils aren't clumped together or stuck on the bottom. Twist the Instant Pot lid to the locked position, and set the vent knob to sealed. Pressure cook on High for 5 minutes. It will take 12-15 minutes for the IP to come to pressure, then you'll hear a beep, and the 5 minute timer will start.
- When the Instant Pot beeps indicating the 5 minutes are up, carefully flip the vent knob to manually release the pressure (it will take a few minutes). Once the pin drops, carefully remove the lid.
- Stir in the TVP and beans, and turn on the Saute function. Stirring occasionally, let the chili cook uncovered for about 5 minutes, or until the TVP is softened. The chili will continue to thicken as the starches from the beans release with stirring and the TVP soaks up liquid. Taste for seasoning and adjust as desired.
- Serve sweet potato chili with your favorite toppings; we like a squeeze of fresh lime, chopped cilantro, and avocado.
Notes
Chili Powder: Note that in the U.S. "chili powder" refers to a spice blend that also contains non-spicy ingredients like cumin, onion, and garlic. If you only have access to pure chile powder, reduce to 1 tablespoon or as you see fit based on the type of chile.
Chipotle: I dried chipotle flakes for convenience, but chipotle in adobo would also taste great.
Ways to Thicken Chili: TVP is the easiest. For a soy-free option, try fine grain bulgur (cooks quickly). Alternatively, increase the red lentils to 1 cup, or add about ⅓ cup quinoa before pressure cooking.
Ground walnuts are another option - to do it, lightly toast ½ cup walnut halves, then pulse in a food processor until finely ground. Add along with the beans.
Store leftover chili in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 355kcal | Carbohydrates: 55g | Protein: 20g | Fat: 8g | Cholesterol: 0mg | Fiber: 15g
