Healthy Instant Pot Vegan Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Vegan Chili is easy to make in the Instant Pot and delicious!

I have tried alot of chili recipes, but this one is hands down my favorite and I keep coming back to it. I add a ton of veggies, and they are customizable- add what you have and eliminate what you dont have!  This Vegan Sweet Potato and Black Bean Chili is a great, simple recipe to try, especially when you are running short on time.

I make this chili on Halloween and all throughout fall and winter, and sometimes even in the summer too. We top our chili with cut up avocado and plain popcorn- don’t knock it until you try it! It is a great cornbread substitute in a pinch 🙂

This chili is really simple to make. You chop all your ingredients, or open the cans and add to the instant pot. This recipe is great for parties or potlucks. It fills up an entire 6 qt. Instant Pot and you can add all the toppings on the side for people to add as they want. Feel free to add avocado, popcorn, corn bread, tortilla chips etc. Customize it as you prefer!

Healthy Instant Pot Vegan Sweet Potato and Black Bean Chili

Simple and Delicious Vegan Black Bean and Sweet potato chili made in the instant pot.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 1 Instant Pot

Ingredients

  

1x2x3x

• 1 Tbsp Olive oil
• 1 Red Onion, Diced
• 3 Garlic Cloves, chopped
• 2 Medium Sweet Potatoes, peeled and chopped
• 1 Large Bell Pepper, any color, chopped
• 1 cup chopped carrort
• 1 Medium Zucchini, chopped
• 2 cans Black Beans
• 1 Bunch Cilantro, chopped
• 28 Oz Canned Crushed Tomatoes
• 1.5 cup water
• Salt to Taste
• 2 tsp Ground Cumin
• 1/2 tsp Cinnamon
• Chili Powder- optional and to taste

Instructions

 

• Turn on Instant Pot to Saute mode. When hot, add oil and onion. Saute onion for 1-2 minutes, then add chopped garlic. Saute for 1-2 minutes until fragrant, then add all other ingredients, including spices.
  
• Mix thoroughly.
  
• Pressure cook for 12 minutes on High and allow a natural pressure release.
• To Serve:
• If you like it chunky, eat as is, otherwise roughly mash with a potato masher to break up big pieces. Top with avocado, popcorn, or a whole-wheat cornbread. Enjoy!
  

Keyword black bean, chili, sweet potato, Vegan, vegetables

Tried this recipe?Let us know how it was!

Let me know in the comments what you think! I would love to hear from you.

Pair this with a healthier dessert:

1. Vegan, Gluten Free Chocolate Chip Cookies

Or my Favorite Vegan Cornbread