You’re going to LOVE this chili recipe because it’s yummy and nutritious, but most of all because of how easy it is to make.
I actually made it for the first time while I was traveling out of state this past weekend. My friend, Leslie, was so sweet to let me use her house as home base. I was out of state for a wedding, and staying at a friends house.
It was the actual day of the wedding and my schedule was full between getting ready with the bridal party and running last minute errands, so I didn’t have much time for lunch. However, I knew that I didn’t want to eat out and I wanted a hearty whole food, plant-based meal. Fortunately, I did bring my Instant Pot with me on this trip, and so I thought what could I make that would super simple and filling. All I had was shredded cruciferous greens and a couple bell peppers from my minimal grocery outing the day before. Knowing how quickly sweet potatoes cook up in the instant pot and how much I love my Chili Con Tempeh recipe, I decided to make chili and make it as easy as possible.
I swooped up a sweet potato and two cans from the store and I was ready to start the food prep. I promise it didn’t take any longer than 5 minutes.
Since I didn’t have any seasonings available at my friend’s (she just moved in and wasn’t unpacked yet) I opted for fire-roasted tomatoes, which have a richer, smokey flavor compared to plain can tomatoes, and a can of beans that already had some spices added. There were a few Latin flavors, so I chose the one with the least amount of sodium per serving.
This chili came together so fast, the ingredients were so easy, and the flavor was so tasty, that I couldn’t wait to share it with you. I hope you enjoy the process and outcome as much as I did.
I can tell you right now that when I’m extraordinarily tight on time but want something really nourishing, the 1-minute Instant Pot Chili will be my first choice!
Recipe by Katie Mae
Makes 4 servings | Ready in 15 minutes | Stores 5 days in fridge
- 1 sweet potato, diced (6 oz)
- 14 oz can seasoned beans (or unflavored beans + spices)*
- 14 oz can fire-roasted tomatoes, no salt added
- 1 cup water
- 1 large or 2 small bell peppers, diced (8 oz)
- 6 oz cruciferous greens, thinly sliced (i.e. kale, collards, Brussels, cabbage)*
- Add all of the ingredients to the Instant Pot, or another electric pressure cooker. Add them in the order listed so the potatoes are on the bottom and the greens are on the top.
- Lock the lid in place, and close the steam valve.
- Turn the setting to Manual and set the time to 1 minute.
- Let the cooker come to pressure and then cook. When the timer goes off, turn off the pressure cooker and manually release the pressure. Carefully push the steam valve open and the pressure will release.
- Open the Instant Pot. Let the chili cool for 5 minutes before serving.
If you’re using plain beans, feel free to add your favorite chili spices. In general, about 1 tablespoon of spice is a good amount in this recipe. If using a spice with more heat, you may want to use less, depending on your taste preferences. When I made this a second time with plain beans, I added ½ tablespoon of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of smoked paprika.
I love the Cruciferous Crunch mix from Trader Joe’s because it’s a mixture of nutrient-dense green veggies, which adds more depth of flavor, and they’re already sliced thinly for you. I personally don’t buy many types of pre-chopped fresh veggies, but this one product I almost always have stocked in my fridge. These types of products can save you a lot of time in the kitchen, but it’s important they get used in a timely manner as they’ll start to oxidize faster than non-chopped veggies.
However, you do not need to use this prepared veggie mix. You can use whichever green (or other-colored) veggies you like or have stocked.