Instant Pot Vegan Sweet Potato Three Bean Chili (Dry Beans)
Instant Pot vegan sweet potato three bean chili uses dried beans, corn, and cacao powder for a cozy, plant-based chili the whole family will love.
Servings: 8
Calories: 316kcal
Ingredients
- 1 pound dried beans pinto, black, and red kidney beans, 2 ¼ cups
- 1 tablespoon cumin seeds
- 2 cups onions diced, 1 large onion
- 4 cloves garlic minced or pressed
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 teaspoon cacao powder or vegan cocoa powder
- 1 can tomatoes crushed or diced, 15 ounces/400 grams
- 1 teaspoon maple syrup
- 1 tablespoon soy sauce
- 2 cups sweet potato diced, 1 medium sweet potato
- 2 cups corn fresh, canned, or frozen
- 4 cups vegetable broth
- Black pepper and sea salt to taste
Instructions
- Soak the beans covered in water overnight. Alternatively, do a quick soak in the Instant Pot. Rinse the beans and add them to the Instant Pot with at least 6 cups of water. Place the lid on the Instant Pot and set the steam handle in the Sealing position. Set the Instant Pot on High Pressure for 5 minutes. When the beeper goes off, allow 10 minutes of natural pressure release. Release the steam valve and carefully remove the lid. Drain and rinse the beans. Set them aside.
- Set the Instant Pot on the Sauté mode. Add the cumin seeds and toast them for about 30 seconds. Use a wooden spoon to stir them so that they don't burn.
- Add the onions and cook them for 2-3 minutes. Stir them until they start to soften and become translucent.
- Stir in the garlic and tomato paste and mix them with the onions. Then mix in the spices.
- Mix the tomatoes, maple syrup, and soy sauce with the remaining ingredients. Turn the Instant Pot off. Use a wooden spoon to clear the bottom of the pot from any ingredients stuck to the bottom.
- Stir in the beans, sweet potatoes, corn, and broth. Clear the bottom of the Instant Pot.
- Secure the Instant Pot lid, set the steam handle to Sealing, and set High Pressure for 15 minutes. Turn off the warming function. Once the beeper goes off, let the pot sit for 10 minutes of natural release.
- Carefully open the steam handle on the Instant Pot when the pressure valve sinks back down. Stir the chili, then taste and add salt or pepper if desired.
Video
Notes
- Prep time includes soaking the beans and heating up the Instant Pot. Cooking time adds 10 minutes for the Instant Pot to start pressure cooking.
- Use any combination of dried beans you like, including chickpeas and white kidney beans, but avoid softer, smaller beans such as Adzuki.
- Cacao powder is unprocessed and vegan. If you use cocoa powder, be sure to read the label to ensure that it does not contain additives (including animal products) that you don’t want.
- The yield from 1 pound of dried beans is about 6 cups. If you substitute canned beans for dried for this recipe, use 4 cans, rinsed and drained.
- Cook the chili on the stovetop if you use canned beans. Follow the recipe instructions, then bring the cooking pot to a simmer. Cook until the sweet potatoes are tender.
- To cook on the stovetop with dried beans, be sure that you soak the beans first. Bring the ingredients to a simmer and cook until the beans are tender (45 minutes to 1 hour). You may need to add more broth depending on the cooking time of the beans.
- Store chili in an airtight container for 5 days. Freeze for 3 months.
Nutrition
Calories: 316kcal | Carbohydrates: 62g | Protein: 17g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 773mg | Potassium: 1303mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6140IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 6mg