Instant Pot Vegetarian Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot vegetarian chili is a hearty, flavorful one-pot meal made with sweet potatoes, black beans, corn, and Tex-Mex spices. This quick 'dump and go' recipe is satisfying and naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups sweet potato cubes (1 1/2- 2 inches; roughly 2 medium sweet potatoes)
- 1 onion (diced)
- 12 oz can corn kernels (drained)
- 15 oz can black beans (drained & rinsed)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 15 oz can diced tomatoes (including juices; see note 1)
- 13 oz can of tomato sauce
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 747mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 91mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.