Vegan Sweet Potato and Black Bean Chili

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Category: main

Yield: 4 servings

Calories/serving: 250

Preparation time: 45 minutes

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  • 200 grams onion, diced
  • 300 grams sweet potatoes, peeled and cubed
  • 200 grams carrots, peeled and diced
  • 200 grams chopped tomatoes
  • 150 grams sweet corn
  • 400 grams canned black beans, rinsed and drained
  • 500 milliliters vegetable broth
  • 10 grams ground cumin
  • 10 grams smoked paprika powder
  • 5 grams chili powder
  • 5 grams table salt
  • 30 milliliters olive oil


Set the Instant Pot to 'Sauté' mode and heat the olive oil.

Add the diced onion to the pot and sauté until translucent, about 5 minutes.

Add the cubed sweet potatoes and diced carrots to the pot, stirring frequently, and cook for another 5 minutes.

Stir in the ground cumin, smoked paprika powder, and chili powder, cooking for 1 minute until fragrant.

Add the chopped tomatoes, sweet corn, and black beans to the pot, mixing well to combine all the ingredients.

Pour in the vegetable broth and add the table salt, stirring to combine everything evenly.

Close the lid of the Instant Pot, set the valve to 'Sealing', and switch the mode to 'Manual' or 'Pressure Cook' on high pressure for 20 minutes.

After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.

Open the lid once the pressure has fully released, stir the chili well, and adjust seasoning if necessary.

Serve the chili hot, optionally garnished with vegan cheese or a dollop of vegan yogurt.


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