Chipotle Corn & Sweet Potato Chili

The balance of sweetness from the corn and sweet potato and the smoky, spicy flavor of chipotle gives this vegetarian chili great appeal.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour 20 minutes

TOTAL TIME: 1 hour 55 minutes

RELEASE: Natural

SERVES: 6 to 8

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red sweet pepper, chopped
• 1 green sweet pepper, chopped
• 1 jalapeño pepper, seeded (if desired) and finely chopped
• 4 cloves garlic, minced
• ½ teaspoon salt
• ⅓ cup tomato paste
• 2 14.5-ounce cans vegetable or chicken broth
• 3 cups diced sweet potatoes
• 2 cups cooked black beans, pinto beans, or kidney beans or two 15-ounce cans black beans, pinto beans, or kidney beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes
• 1 cup frozen corn
• 1 canned chipotle chile, minced
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• Shredded cheddar cheese, chopped scallions, and/or chopped fresh cilantro

PREP

Select sauté on the Instant Pot® and add olive oil to pot. When oil is hot, add onion, sweet peppers, jalapeño, and garlic. Season with salt. Cook and stir until softened for about 5 minutes. Add tomato paste. Cook and stir for 1 minute. Press cancel. Add the broth, sweet potatoes, beans, tomatoes, corn, chipotle pepper, chili powder, cumin, and oregano.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook on high pressure for 30 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Serve chili with cheese, scallions, and/or cilantro.