208
CALORIES
PER SERVING
SERVES 4
SERVING SIZE 11⁄2 cups
PREP TIME 10 mins
COOK TIME 35 mins
TOTAL TIME 1 hr
Sweet potato, black beans, and hearty vegetables give this vegetarian chili flavor, texture, and a gorgeous color, as well as 8 grams of hunger-fighting fiber per serving.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Natural |
2 tsp canola oil
1 cup chopped yellow onion
1 clove garlic, finely chopped
11⁄2 tsp chili powder
1⁄2 tsp ground cumin?
28oz (800g) can diced tomatoes
15oz (420g) can black beans, rinsed and drained
1 medium green bell pepper, seeded and diced
1 medium sweet potato, peeled and diced
1 tsp kosher salt
3⁄4 cup frozen corn kernels
1. Select Sauté, and add the canola oil to the inner pot. Add the onion and garlic. Sauté for 2 minutes, or until the garlic is fragrant, and the onion is soft and translucent.
2. Add the chili powder and cumin, followed by the tomatoes, black beans, bell pepper, sweet potato, and kosher salt. Stir well.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
4. Remove the lid and stir in the corn. Ladle the chili into serving bowls. Serve hot.
Total fat 4g Saturated fat 0g |
Cholesterol 0mg Sodium 566mg |
Carbohydrates 38g Dietary fiber 8g |
Sugars 12g Protein 9g |
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