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.
Black Bean Sweet Potato Quinoa Chicken Chili
- 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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