Name: Instant Pot Sweet Potato Chili (Vegan, Gluten-Free)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 red or green bell pepper, chopped; 2 stalks celery, chopped; 4 cloves garlic, minced; spices: 3 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper; 1 large sweet potato, peeled and chopped into 1/2 inch cubes; 2 28oz (794g) cans diced tomatoes, with juices; 1 15 oz (425g) can black beans, drained and rinsed; 1 15 oz (425g) can kidney beans, drained and rinsed; 1 tablespoon brown sugar (optional); 1 cup (240mL) low-sodium vegetable broth; salt and pepper to taste; 1 block extra-firm tofu; 2 tablespoon nutritional yeast; 1 tablespoon tamari or soy sauce; 1 tablespoon olive oil

AuthorHannah

[cooked-sharing]

Yields6 Servings

Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

Chili

1 tablespoon olive oil

1 medium yellow onion, chopped

1 red or green bell pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

spices: 3 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper

1 large sweet potato, peeled and chopped into ½ inch cubes

2 28oz (794g) cans diced tomatoes, with juices

1 15 oz (425g) can black beans, drained and rinsed

1 15 oz (425g) can kidney beans, drained and rinsed

1 tablespoon brown sugar (optional)

1 cup (240mL) low-sodium vegetable broth

salt and pepper to taste

Tofu Crumble*

1 block extra-firm tofu

2 tablespoon nutritional yeast

1 tablespoon tamari or soy sauce

1 tablespoon olive oil

If making tofu crumble, preheat oven to 350F/180C and line a baking sheet with parchment paper. In a bowl, whisk together sauce ingredients and crumble tofu with your fingers into bowl, mixing until coated. Spread tofu onto pan and bake for 45 minutes, stirring halfway, until browned and chewy.

For chili: using the SAUTE function on the Instant Pot, heat oil and add chopped onion, bell pepper, and celery. Sauté for 2-3 minutes, until fragrant, then add in garlic and spices and cook for an additional minute.

Add the rest of the ingredients, secure the lid, set vent for SEALING and cook on MANUAL high pressure for 10 minutes.

Wait for the pot to natural release (about 10 minutes), then open lid and add in tofu crumbles. Stir to combine and close lid for another 5 minutes. Season to taste and serve immediately.

Notes

*Tofu crumble idea adapted from Sam at It Doesn't Taste Like Chicken.

CategoryMain Dishes

Ingredients

Chili

1 tablespoon olive oil

1 medium yellow onion, chopped

1 red or green bell pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

spices: 3 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper

1 large sweet potato, peeled and chopped into ½ inch cubes

2 28oz (794g) cans diced tomatoes, with juices

1 15 oz (425g) can black beans, drained and rinsed

1 15 oz (425g) can kidney beans, drained and rinsed

1 tablespoon brown sugar (optional)

1 cup (240mL) low-sodium vegetable broth

salt and pepper to taste

Tofu Crumble*

1 block extra-firm tofu

2 tablespoon nutritional yeast

1 tablespoon tamari or soy sauce

1 tablespoon olive oil

Directions

Add the rest of the ingredients, secure the lid, set vent for SEALING and cook on MANUAL high pressure for 10 minutes.

Wait for the pot to natural release (about 10 minutes), then open lid and add in tofu crumbles. Stir to combine and close lid for another 5 minutes. Season to taste and serve immediately.

Notes

Instant Pot Sweet Potato Chili (Vegan, Gluten-Free)

Ingredients Directions

Ingredients

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