Instant Pot Sweet Potato Black Bean Beef Chili

• servings: 10 servings
• active time: 5 minutes
• total time: 27 minutes

Ingredients

Few sprays avocado oil

1 large sweet onion, diced

2-4 garlic cloves, minced

1lb. carrots, sliced into coins

4 cups diced sweet potatoes

2 tablespoon cumin

2 tablespoon chili powder

1 tablespoons smoked paprika

1/2 tablespoon chipotle peppers in adobo sauce (used a frozen 1ish tbsp.) **(I added a few liberal shakes of powdered chipotle after pressure cooking cause it wasn't quite spicy enough; probably over did it though)

2 teaspoons cinnamon

1/8 teaspoon black pepper

salt to taste

4 cups beef bone broth

28 oz. fire roasted diced tomatoes

** 6 servings of homemade InstantPot Black Beans from dry ** (= to 2 cans prepared beans as below)

{{14 oz. low sodium black beans, drained & rinsed}}

{{14 oz. low sodium kidney beans, drained & rinsed}}

2 cups frozen corn

1/2 cup fresh cilantro

juice of 1 lime

Directions

Turn your Instant Pot onto the Sauté setting and let it heat up.

Add ground beef to the Instant Pot. Fry, then remove beef to set aside.

Next, add diced onions to leftover grease in bottom of pot, adding a few sprays of avocado oil as needed,till soft 2~3 minutes. After that, push to side and add garlic to the Instant Pot and saute till fragrant.

Then add in carrots, sweet potato, cumin, chili powder, smoked paprika, chipotle peppers, cinnamon, black pepper and salt. Saute for 3-4 minutes while stirring to mix everything together.

Next pour in broth and fire roasted tomatoes. Using a spoon stir everything.

Place the cover on the Instant Pot. Seal the lid.

Cancel the Saute setting. Switch the Instant Pot over to the Soup/Broth setting and set timer for 15 minutes.

When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure is completely released.

Cancel the Soup setting. Switch the Instant Pot over to the Saute setting.

Add in the beans, frozen corn, fresh cilantro and lime juice. Let the soup saute for 5 minutes.

Serve.

Optional: top with greek yogurt, diced red onion, fresh cilantro and sliced jalapeño.

Notes

My directions are edited from the html link origin recipe to account for adding beef, removing red peppers, and using homemade black beans instead of canned.

Nutrition

• Serving Size: ~370g
• Calories: 323
• Total Fat: 6.2g
• Saturated Fat: 2.1g
• Cholesterol: 30mg
• Sodium: 538mg
• Total Carbohydrate: 44.3g
• Dietary Fiber: 19.4g
• Total Sugars: 112.5g
• Protein: 22.8g