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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans

A hearty dinner that is packed with superfoods, this vegan Chili is sure to become a family favorite!
Prep Time30 minutes
Pressure Cooking Time7 minutes
Total Time37 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Beans & Rice, Comfort Food, Health Food, Plant-Based, Real Food
Keyword: Dairy-free, Gluten-free, Made from Scratch, Meatless, Plant-Based, Superfood, Vegan, Vegetarian
Servings: 8
Calories: 236kcal
Author: Holly

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 bell pepper, diced (about 1 cup)
  • 1/2 teaspoon salt
  • 6-8 cloves garlic minced
  • 4 Tablespoons ground cumin
  • 4 Tablespoons chili powder
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar regular sugar can be substituted
  • 2 14-15 oz. cans diced tomatoes (undrained)
  • 1 28 oz can crushed tomatoes (undrained)
  • 3 cups cooked, rinsed black beans
  • 1 cup dried quinoa rinse well and drain before adding
  • 3 cups sweet potatoes, diced
  • 3 cups water

Instructions

Instant Pot Instructions

  • 7 Minutes High Pressure/Natural Release:
  • Turn Instant Pot on <Sauté>.
  • Brown onions and bell peppers. Add about 1/4 teaspoon salt to aromatics. Add garlic and cook for only one minute.
  • Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
  • Add remaining ingredients. Stir well.
  • Close lid. Check valve to make sure it is set on <Sealing>.
  • Set Instant Pot to <Bean/Chili> program and adjust the time to 7 minutes at <High> pressure.
  • When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.

Stove Top Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Mix in beans (cooked, drained, and rinsed), quinoa (rinsed and drained), and diced sweet potatoes.
  • Stir in tomatoes and 3 cups of water.
  • Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.

Slow-Cooker Instructions:

  • Brown onions and bell peppers.
  • Add garlic, cumin, chili powder, and oregano and stir well for one minute.
  • Transfer this mixture to Slow Cooker insert.
  • Add remaining ingredients. Stir to combine.
  • Set on High for 4-6 hours or Low for 8-10 hours.
  • Taste for seasoning and adjust as desired.

Notes

1 15-ounce can of beans equals about 1 1/2 cups of beans.

Nutrition

Calories: 236kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 645mg | Potassium: 871mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8486IU | Vitamin C: 26mg | Calcium: 137mg | Iron: 6mg

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