Instant Pot Vegetarian Chili with Sweet Potatoes, Black Beans and Quinoa

wellplated.com

Lyn Gabriel-Rooney

Whole Foods Plant based vegan

1 tablespoon olive oil (I used veg stock)

1 medium yellow or red onion - ¼-inch diced

2 medium sweet potatoes - peeled and ½-inch diced (about 4 generous cups)

2 medium red bell peppers - ¾-inch diced

4 cloves garlic - minced

1 tablespoon chili powder

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

1 ¼ teaspoons kosher salt

2 ½ cups low-sodium vegetable broth

1 (8-ounce) can low-sodium or no-salt-added tomato sauce

½ cup uncooked quinoa

1 (15-ounce) can low-sodium black beans, rinsed and drained

1 (15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained

½ teaspoon coconut sugar

1 TBL lime juice

Sprinkle of liquid smoke and/or smoked paprika

½ cup corn

subheading: FOR SERVING:

Sliced avocado

Chopped fresh cilantro

Shredded cheese

Crushed tortilla chips

Nonfat plain Greek yogurt or sour cream

Note: Ingredients may have been altered from the original.

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