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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.