Instant Pot Sweet Potato & Black Bean Chilli (+ Stovetop Version)
I know I’m way behind the trend, but I have only recently discovered the joys of the Instant Pot. I’d seen recipes around the blogosphere for ages, but had to save up money and research to make sure it was worth it before purchasing.
After getting the last bit of money through for my birthday, I finally gave in and bought one.
And in just a few weeks, it has changed.my.life.
I hadn’t realised exactly how quick and easy it would make cooking. It can cook on-the-bone chicken drumsticks and thighs in 20 minutes. It can cook soaked beans in 5 minutes, quinoa in 1, and it can even make whole meals in no time (like this meatloaf and mashed potatoes in one which I made with added greens and my homemade sugar free BBQ sauce and a little rice syrup instead of the BBQ sauce/ketchup and sugar).
And I was amazed when this delicious veggie chilli which I like to make in about 45 minutes on the stovetop took only 5 minutes in the pressure cooker!
I simply cannot fault it. Except perhaps for the one moment when I used the quick release on the steam valve after cooking black beans and the steam left black splatter marks on my ceiling!! I’ve been opening the window and wafting the steam out ever since, just in case. 😉
Whether you make it in the Instant Pot or in an old-school pot on the stove, this chilli is warming but not overly spicy, filling and delicious, and full of fall flavours. It is vegan and super easy to batch cook and freeze in portions for reheating at a later date. The only difference the cooking method makes is the cooking time, which is why the Instant Pot is wonderful if, like me, you are prone to those moments where something hasn’t quite added up on the meal plan or plans have changed and you suddenly need a dinner that can be made from cupboard ingredients in just a few minutes. Start to finish (including prep) it takes me 15 minutes. But it tastes like it’s been cooking all day!
A super simple, 15 minute supper (45 minutes for the stovetop version) that is full of sweet delicious flavours, but is vegan, gluten free, sugar free and vegetable-packed! Made in the Instant Pot, but includes a stove top version for those who don't have one.
- 1 red (bell) pepper, diced
- 1 yellow (bell) pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 large sweet potato (or 2 smaller ones), chopped into bite-size pieces
- 1 (400g/14oz) tin chopped tomatoes or passata
- 250 ml (1 cup) stock or water
- 1 (400g/14oz) tin cooked black beans, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (cilantro)
- 1/2 teaspoon mild chilli powder, optional
- large handful of fresh kale or spinach, optional
- to serve: cooked rice or tortilla crisps (chips)*, guacamole or avocado, salsa, fresh chopped coriander (cilantro), sour cream or your favourite chilli toppings
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In the Instant Pot: select the "Saute" function and set to 5 minutes, then add a tablespoon of coconut or olive oil and fry the peppers and onion until softened. Add the rest of the ingredients and use the "Manual" or "Pressure Cook" function, setting it for 5 minutes. Lock the valve, setting it to "seal", then wait for the pressure to build up and the 5 minutes cooking time, then use the quick release function by moving the valve to "vent". Serve with cooked rice or tortillas crisps, guacamole or mashed avocado, salsa, fresh chopped coriander (cilantro) and/or sour cream.
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On the stovetop: add a tablespoon of oil to a large pan set over medium heat and gently fry the onion and peppers for about 5 minutes to soften. Add the garlic and fry for another minute, then add the rest of the ingredients and bring to the boil. Simmer for 25-30 minutes, or until the ingredients are cooked, veg softened and sauce thickened. Serve as above.
* Fancy making healthier, cheaper and even yummier tortilla crisps (chips) yourself? Just cut up 4 wholemeal or gluten free corn tortillas into triangles and toss in a tablespoon of olive oil, then lay out on a baking tray (taking care to not let them overlap too much) and bake at 180C/350F/gas 4 for about 10 minutes, or until crisp and golden. Allow to cool then serve with the chilli. To shake things up, you can add ground spices like cumin, coriander (cilantro), paprika or chipotle flakes to the tortillas, or squeeze over a little lime juice for extra zinginess.
