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

The easiest way to make chili is with an instant pot! Hearty, savory, veggie-packed goodness made even better with the addition of sweet potatoes and an optional tofu crumble (adds protein, texture and a smoky umami flavor).

Chili

1 tbsp olive oil

1 medium yellow onion, chopped

1 red or green bell pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

spices: 3 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1/2 tsp 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 tbsp brown sugar (optional)

1 cup (240mL) low-sodium vegetable broth

salt and pepper to taste

Tofu Crumble*

1 block extra-firm tofu

2 tbsp nutritional yeast

1 tbsp tamari or soy sauce

1 tbsp 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

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