Easy Instant Pot Chili

Winter is the season for chili, but this easy instant pot chili could be prepared any time of the year. Full of fresh vegetables, sweet potato and beans, this hearty soup is healthy and very filling! 

Makes 6 (1-cup) servings

Prep Time: 15 minutes 
Cook Time: 35 minutes 
Total Time: 50 minutes 

Ingredients:
¼ c. water
1 med. onion, diced (1 c.)
4 cloves garlic, minced (2 T.)
1 small jalapeno pepper, diced
1 lg. red pepper, diced
¼ tsp. salt
¼ tsp. black pepper
1 med. sweet potato, peeled and cubed
1 T. chili powder
1 T. ground cumin
1 T. smoked paprika
2 (15-oz.) cans diced fire-roasted or plain tomatoes
2 T. tomato paste
1 (15-oz.) can black beans, mostly drained
2 (15-oz.) cans kidney beans, mostly drained
1 ½-2 c. low sodium vegetable broth
1 T. coconut sugar or maple syrup

Directions:

1. Turn on the sauté function on your instant pot and add water, onion, garlic, jalapeno and red pepper.
2. Stir in salt and pepper.
3. Sauté for 3 to 4 minutes, stirring frequently until onion is translucent and fragrant.
4. Add a little more water if needed.
5. Turn off the sauté function and add the rest of the ingredients.
6. Put on the instant pot lid and cook on high for 20 minutes.
7. Use a quick-release and open the lid carefully.
8. Add more seasonings if needed.

Each cup = 259 calories, 48 g. carbs, 13 g. protein, 1.8 g. fat

About
This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes.

Their services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on our Diabetes and Health Education Department, click here.