Bold, smoky, and substantial. The sweet potatoes break down slightly to thicken the chili while the black beans deliver protein. The kind of bowl you want after a long day on the water.
Serves 4
0 of 7 steps
Ingredients
2 large sweet potatoes, peeled and cubed
2 cans (800 ml total) black beans, drained and rinsed
1 can (400 ml) fire-roasted diced tomatoes
1 cup vegetable broth
1 large onion, diced
1 bell pepper (red or orange), diced
4 garlic cloves, minced
2 tsp smoked paprika
1½ tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 cup corn kernels (canned)
2 tbsp olive oil
1 tsp salt (adjust to taste)
1 lime, cut into wedges
Toppings: avocado, sour cream, shredded cheese
Pressure Cooker Method
Set pressure cooker to sauté. Heat oil and cook onion and bell pepper 4–5 minutes.
Add garlic, cook 1 minute.
Add smoked paprika, cumin, chili powder, and oregano. Stir 30 seconds.
Add sweet potatoes, black beans, diced tomatoes, and broth. Stir well.
Lock lid and cook on high pressure for 6 minutes. Quick release.
Stir in corn. Season with salt.
Transfer pot to wonder bag.
Serving: Ladle into bowls over rice or on its own. Top with avocado slices, lime, and sour cream. Offer tortillas or cornbread on the side. GF: Entirely gluten-free as written. Tortillas or bread are optional add-ons.