Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

vegetarian
Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

Make this vegetarian chili in the pressure cooker for a quick and easy one pot meal that’s meal prep friendly, gluten-free, and packed with nutrients, protein, and flavor! The secret ingredient? Enchilada sauce! 

Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

I love a good chili, especially now, when temps are dropping and you want to get all cozy. However, the fall is usually busier than ever with all life’s commitments and the last thing I want to do is stand over the stovetop or have to monitor a hot pot on the stove.

Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

That’s why I love the pressure cooker! Set it and forget it! Well… don’t forget it, but you don’t need to do anything else, other than set the timer! I love the pressure cooker for chilis and I’m excited about this chili, because it’s a little different than your typical chili. You won’t miss the meat here in this vegetarian version and there’s a secret ingredient: enchilada sauce, instead of tomatoes!

Chili is typically made with tomatoes and tomato sauce, but instead, we have enchilada sauce, which gives this chili a little Mexican flare and I think, a little more robust of a flavor.

Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

I love to serve this with lime wedges, tortilla chips or strips for some crunch, and a good glob of guacamole on top – or on the side! It’s meal prep friendly and will make your whole home taste delicious. Make a batch, pop it in the fridge or freezer and feed those hungry mouths!

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Recipe

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4 from 1 vote

Vegetarian Sweet Potato and Quinoa Enchilada Chili

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves minced
  • 1 small onion diced
  • 2 medium sweet potatoes cubed
  • 2 red bell peppers diced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 cups low sodium vegetable broth
  • 1 cup uncooked quinoa
  • 15 oz jar enchilada sauce I love Siete brands
  • 1 15oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

  • Set the pressure cooker to Saute function. Once water flicked into the pot sizzles, add the oil, garlic, onion, sweet potato, bell pepper, and cook for 2-3 minutes. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
  • Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa and enchilada sauce. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
  • Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.

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20 comments

Anonymous says:
I don’t have a pressure cooker what would the times be if I used crock pot? Thanks!
Meaghan says:
We haven't tested in a crock pot but definitely give it a shot and let us know what works best for you!
Susan says:
I followed the recipe to a T and it was so soupy. Any suggestions on how to remedy that?
Meaghan says:
Oh no, so sorry to hear that! This has been tested 3 times and there has never been an issue with extra moisture. Is there anything you did differently than the recipe states?
Kay says:
I made this tonight. It was delicious. Thanks for the recipe!
Meaghan says:
Yay! so happy you liked it!
Kay says:
I made this. It was delicious. Thank you for sharing!
Meaghan says:
You're so welcome!
Adele koz says:
I’m doing BLW.. can I give to my 8 month old as is or should I change it?
Meaghan says:
From Ali: "Depending on the enchilada sauce, you can totally give it to your 8 month old. Choose a mild enchilada sauce and always taste before you give it to your child. In my opinion, the Siete enchilada sauce is too spicy for infants. But you know your child's spice threshold!"
Kendra says:
Made it. Loved it! Family loved it 🙌
Meaghan says:
That's so great to hear!! Love that!
Anonymous says:
Mine was super soupy too! I think next time I’ll add 1/2 as much broth!!
Meaghan says:
Thank you for sharing! Let us know how that comes out!
Lizzie says:
Do you think this will freeze well?
Meaghan says:
Yes, but it may be a bit watery upon reheating.
Jessica says:
Made this tonight with some modifications from another similar recipe and based on some of the feedback about too much liquid. Used 2cups of broth instead of 4 and cooked it with the Rice cycle of my Instant Pot (which cooks low pressure for 12 min) and then natural release for 15 minutes (I didn't need to vent after that). Turned out perfect - not too dry and not too watery!
Meaghan says:
That's great to hear, Jessica!!
Anonymous says:
Made this in my slow cooker, cooked on low for 7 hours, probably could have stopped at 6. Made 5 good sized portions for lunches. Only used 2 cups of broth based on other comments turned out great, not runny.

4 stars

Meaghan says:
That's great to hear!! Thank you for your notes - that's so helpful.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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