A hearty, chili loaded with good for you ingredients – colorful sweet potatoes, protein rich quinoa, fiber rich black beans, and antioxidant rich tomatoes.
This Black Bean Sweet Potato Quinoa Chicken Chili recipe is a pressure cooker version of Gaby, What’s Gaby Cooking, Black Bean Sweet Potato Chili. I pinned Gaby’s recipe and my pin has been repinned over 5,000 times. Someone even commented that this was the “best vegan chili I’ve ever made!!!” I decided I’d better give her chili a try too.
In addition to changing it in to a pressure cooker recipe, I also added chicken. I knew my family would like it better if it had a little meat it in. However, feel free to omit the meat and use vegetable stock if you want to keep it vegetarian. If you like your chili a little more mild, you might want to cut the chili powder in half.
My family enjoyed this chili, although they wondered if it should be called a soup instead of chili because of the addition of quinoa and the thin broth. There’s a lot of liquid in this chili, but the quinoa will soak up the broth as it sits. You could also make a cornstarch slurry and thicken the broth at the end of the cook time if you’d rather.
- 1 tablespoon olive oil
- 1 sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced or pressed
- 2 tablespoons chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 cups chicken broth or vegetable stock
- 1 15-ounce cans black beans, rinsed
- 1 14.5-ounce can diced tomatoes
- 1/2 cup quinoa
- 2 large boneless skinless chicken breast, uncooked and diced
- 1 tablespoon lime juice
- avocado, cilantro, sour cream, cheese, optional
- Select Saute and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more.
- Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine.
- Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
- Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid.
- Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.
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