Pressure Cooker Vegetarian Sweet Potato and Quinoa Enchilada Chili

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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Vegetarian Sweet Potato and Quinoa Enchilada Chili

4 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 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.

with love, Ali

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comments

  • I don’t have a pressure cooker what would the times be if I used crock pot? Thanks!
    • We haven't tested in a crock pot but definitely give it a shot and let us know what works best for you!
  • I followed the recipe to a T and it was so soupy. Any suggestions on how to remedy that?
    • 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?
  • I made this tonight. It was delicious. Thanks for the recipe!
    • Yay! so happy you liked it!
  • I made this. It was delicious. Thank you for sharing!
  • I’m doing BLW.. can I give to my 8 month old as is or should I change it?
    • 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!"
  • Made it. Loved it! Family loved it 🙌
    • That's so great to hear!! Love that!
  • Mine was super soupy too! I think next time I’ll add 1/2 as much broth!!
    • Thank you for sharing! Let us know how that comes out!
  • Do you think this will freeze well?
    • Yes, but it may be a bit watery upon reheating.
  • 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!
    • That's great to hear, Jessica!!
  • 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.
    • That's great to hear!! Thank you for your notes - that's so helpful.
  • Surprisingly delicious recipe! I say surprisingly because I’ve never enjoyed quinoa… this is a very tasty game changer!