Vegetarian Sweet Potato and Quinoa Enchilada Chili
4 from 2 votes
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
1tablespoonextra virgin olive oil
2medium sweet potatoescubed
2red bell peppersdiced
salt and pepper
4cupslow sodium vegetable broth
15ozjar enchilada sauceI love Siete brands
115oz can black beans, rinsed and drained
to serve: lime wedgesavocado, 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.