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.
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.
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!
Vegetarian Sweet Potato and Quinoa Enchilada Chili
- 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
- 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.