Plant-Based Whole30 Sweet Potato Chili
This cozy Plant-Based Sweet Potato Chili is both nourishing and comforting. We love that it only takes 10 minutes to prep and can be cooked on the stove, in the Instant Pot, or the slow cooker. Blend and add back in some of the chili at the end for a nice thick texture. You’re gonna want to make this one on repeat!
Servings 6 people
Equipment
- 1 Instant Pot or Slow Cooker
Ingredients
- 2 tbsp olive or avocado oil
- 1 large yellow onion diced
- 5 cloves garlic (or 2 tbsp minced garlic)
- 1 large red bell pepper chopped
- 1 (4) oz can diced green chilies
- 1 large sweet potato peeled and cut into 1/2” cubes (about 3 cups)
- 2 (28) oz cans fire-roasted diced tomatoes undrained
- 2 (15) oz cans pinto beans drained and rinsed
- 2 (15) oz black beans drained and rinsed
- 4 cups compatible vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- HEAT oil over medium heat in a large soup pot on the stove or in an Instant Pot on Saute. Add onion, garlic, and red bell pepper. Cook until onion is translucent, about 5 minutes.
- STOVE: Add all other ingredients. Stir well. Cover and bring to a boil. Then reduce heat to medium and cook covered for 25-30 minutes or until sweet potatoes are tender.
- INSTANT POT: Add all other ingredients. Stir well. Seal and cook on manual mode (high heat) for 20 minutes. Manually release steam when done.
- CROCK POT: Transfer cooked veggies and all other ingredients to a large slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender.
- ALL METHODS: When done, blend 3 cups of the chili until smooth. Add back to the pot and stir well. This will give your chili a nice thick consistency.
- FREEZE: To freeze, store in a sealed container in the freezer for up to 3 months.