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Superfood Chili w/Sweet Potatoes, Quinoa, and Black Beans
Holly
A hearty dinner that is packed with superfoods, this vegan Chili is sure to become a family favorite!
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Print Recipe
Prep Time
30
minutes
mins
Pressure Cooking Time
7
minutes
mins
Total Time
37
minutes
mins
Course
Dinner, Main Course, Soup
Cuisine
American, Beans & Rice, Comfort Food, Health Food, Plant-Based, Real Food
Servings
8
Calories
236
kcal
Ingredients
1x
2x
3x
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:
236
kcal
Carbohydrates:
46
g
Protein:
10
g
Fat:
3
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
645
mg
Potassium:
871
mg
Fiber:
11
g
Sugar:
7
g
Vitamin A:
8486
IU
Vitamin C:
26
mg
Calcium:
137
mg
Iron:
6
mg