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!

Inspiralized

Recipe

Serves 6

Vegetarian Sweet Potato and Quinoa Enchilada Chili

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

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
  • 15oz 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

  1. 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.
  2. 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.
  3. Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.
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8 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!

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