This hearty and filling Instant Pot Sweet Potato Quinoa Chili is a delicious and easy weeknight meal and perfect for meal prep! A simple, plant based instant pot chili recipe for lazy nights when you just don't know what's for dinner.
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Twists on chili are super common and for good reason! Putting fun twists on a classic favorite is such a fun way to personalize a dish. Sweet Potato Quinoa Chili is one of the best! It's filling, hearty, smoky, sweet and a little bit spicy! (But can be made without the spice if you prefer a mild option!)
This Sweet Potato Chili Recipe is vegan, whole food plant based and gluten & oil free and jam packed with so much flavor.
The Instant Pot is definitely in my top 5 favorite appliances and is perfect for this recipe! It packs in the flavor, reduces the actual work and makes this meal come together so fast. If you're a fan of Instant Pot meals, make sure you also check out my Instant Pot Black Bean Soup!
Why Sweet Potato Quinoa Chili is the BEST
The easiest meal - Instant Pot meals are the best for an easy meal or meal prep when you just don't know what to make. Minimal prep work is required and the Instant Pot will do the rest!
Healthy & Filling - Sweet Potato Quinoa Chili is not only easy but such a satisfying and nutritious meal! Packed with plant based protein from quinoa and beans, filling starch from the sweet potato and quinoa and a bit of satisfying fat to top it off with fresh ripe avocado!
I love love love dump and go meals and this recipe takes that up a notch! A fast and satisfying meal is so key on those busy nights or days when you can't be bothered thinking about what to make. Having this recipe saved will help you keep your cool when that "I don't know what to eat" panic sets in.
Ingredients & Instructions
This easy Sweet Potato & Quinoa Chili recipe comes together in just a few simple steps and requires only common ingredients that you may already have ready to go, no shopping trip required.
Here's what you'll need to gather:
- bell peppers
- large sweet potatoes
- corn (frozen or fresh)
- chili powder
- smoked paprika
- canned diced tomatoes (fire roasted is best if it's available to you!)
- vegetable broth
- canned black beans
- canned kidney beans
- tomato paste
Let's make some Chili!
The first step for the easiest experience should always be to set up your cooking space! I know many people just grab as they go, but a few minutes of prep work in advance really makes cooking any recipe a much more enjoyable time.
So take a minute to wash and chop all your veggies and set them to the side. Then measure out your spices and toss them in a little bowl. Now you're ready to cook!
- Set your Instant Pot to sauté on medium heat and add in the onion and garlic. Cook for 2-3 minutes stirring occasionally. (Add splash of water or broth if they start to stick to the bottom)
- Next add jalapenos, peppers, sweet potato, corn, spices and quinoa to the instant pot. Stir to combine well. Add broth and stir well, making sure to scrap up any bits that may be sticking to the bottom of the pan.
- Add your drained and rinsed beans and tomato paste to the top of the chili and do NOT stir, this will prevent any burn warnings from going off. Secure Instant Pot lid and pressure cook for 2 minutes allowing pressure to naturally release when finished.
- When pressure has released, carefully remove lid and stir chili well. Allow to cool for a few minutes as it will be very hot!
- Serve topped with with fresh cilantro, avocado and lime!
Spicy Hint: If you prefer a mild chili, deseed your jalapenos before cooking. If you like no spice just leave them out completely.
Substitutions & Variations
You can switch up this recipe to work with what you have in your pantry!
- Beans- I like the mix of kidney and black beans, however this recipe will work with whatever canned beans you have on hand!
- Jalapenos- Adjust or omit jalapenos to your desired level of spice. I'm a lover of all spicy things so I also really love to top my chili with thinly sliced fresh or pickled jalapenos when serving!
- Top to your heart's desire- Sweet Potato and Quinoa Chili is super delicious as is. But really no meal is complete to me without it's own assortment of toppings or condiments. My favorites for this dish are:
- jalapenos (fresh or pickled!)
- vegan shredded cheese
- a dollop of hummus, white bean avocado dip or vegan sour cream
This Sweet Potato Chili recipe is vegan, gluten and nut free as written. 💜
Leftovers for this recipe will stay fresh in the fridge for up to 5 days. Simply reheat on the stove or microwave when ready to enjoy for a second time. (It's even better the next day and I highly recommend prepping a batch ahead of time for easy meals for work or school!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Instant Pot Sweet Potato & Quinoa Chili
- 1 medium onion diced
- 4-6 cloves garlic finely minced
- 2 jalapenos deseeded for less spice
- 2 bell peppers deseeded and chopped
- 1-2 large sweet potatoes, about 1lb 6oz washed and chopped into cubes
- 1 cup corn frozen or fresh
- 1½ tablespoon chili powder
- ½ tablespoon oregano
- ½ tablespoon cumin
- 2 teaspoons smoked paprika
- ½ teaspoon pepper
- ½ cup dry quinoa
- 28 oz canned diced tomatoes (fire roasted if available)
- 2½ cups vegetable broth
- 1 can black beans (15.5oz) drained and rinsed
- 1 can kidney beans (15.5oz) drained and rinsed
- ⅓ cup tomato paste
- Set Instant Pot to sauté on medium heat and add onion and garlic. Cook for 2-3 minutes stirring occasionally. (Add splash of water or broth if sticking occurs)
- Add jalapenos, peppers, sweet potato, corn, tomatoes spices and quinoa to instant pot. Stir to combine well. Add broth and stir well, making sure to scrap up and bits that may be sticking to the bottom of the pan.
- Add beans and tomato paste to top of chili and do NOT stir. Secure Instant Pot lid and pressure cook for 2 minutes allowing pressure to naturally release when finished.
- When pressure has released, carefully remove lid and stir chili well. Allow to cool a bit (it will be very hot!) and adjust salt to taste.
- Top with with fresh cilantro, avocado and lime and enjoy!