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Sweet Potato black beans quinoa chili
Print Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
4
people
Ingredients
2
tsp
extra virgin olive oil
1
medium sweet potato
peeled and diced
2
15 oz cans black beans, rinsed
½
cup
quinoa grain
1
14 oz can diced tomatoes
4
cloves
garlic
minced
1
large onion
diced
4
tsp
ground cumin
2½
tbs
chili powder
1
tsp
ground chipotle
¼
tsp
salt
4
tsp
lime juice
2
c
water
½
c
fresh cilantro
chopped
Instructions
Peel and dice sweet potato and onion and rinse black beans.
Chop cilantro and mince garlic.
Add garlic, olive oil, water, diced tomatoes, black beans, quinoa sweet potato and onion into inner pot.
Add chili powder, lime juice, cumin, salt and cilantro into the inner pot. Stir until evenly mixed.
Secure lid and select Beans.
It can take 5-10 minutes before your pressure cooker begins pressurizing.
OPTIONAL: Open and serve with low-fat sour cream and tortilla chips.
Notes
if you like to use dry beans, cook beans ahead of time using beans function.