ATK - Healthy IP
Bean and Sweet Potato Chili
Ingredients
- 1½ TBSP table salt for brining
- 1 pound (2½ cups) black, navy, pinto, and/or small red beans, rinsed
- 2 TBSP ancho chile powder
- 1 TBSP ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1½ tsp table salt
- ¼ C extra-virgin olive oil
- 1 onion, chopped fine
- 1 (28-ounce) can crushed tomatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- ¼ tsp baking soda
- ½ C chopped fresh cilantro, divided
- Lime wedges
Directions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Combine chile powder, coriander, cumin, oregano, garlic powder, and salt in bowl. Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes and 3 cups water, scraping up any browned bits, then stir in beans, potatoes, and baking soda.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Adjust consistency with extra hot water as needed. Stir in ¼ cup cilantro and season with salt and pepper to taste. Sprinkle individual portions with remaining ¼ cup cilantro and serve with lime wedges.