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).
Instant Pot Sweet Potato Chili (Vegan, Gluten-Free)
[cooked-sharing]
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.
- *Tofu crumble idea adapted from Sam at It Doesn't Taste Like Chicken.
Deirdra DEVINE says
Can I use meatless crumbles instead of the tofu
Hannah says
Yes, definitely! I’d saute the crumbles with the onion and garlic in step 2 so they’re cooked with the rest of the chili.