Ingredients:

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 large bell pepper (any color), diced
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 large sweet potato, diced 1/2 inch
  • 1 (28 oz) can diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 4 cups vegetable broth (low sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon chipotle powder
  • 1 tablespoon ground cumin
  • 1 teaspoon unsweetened dark cocoa powder
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Add olive oil to the Instant Pot and press the Sauté function. Once hot, add the onion, carrots, and bell pepper. Sauté for 5-7 minutes until softened.
  2. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
  3. Add the chili powder, smoked paprika, chipotle powder, cumin, and dark cocoa powder. Cook for 30 seconds, stirring constantly, to bloom the spices.
  4. Add the vegetable broth, diced tomatoes, sweet potato, kidney beans, and black beans. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  5. Secure the lid, set the vent to Sealing, and pressure cook on High for 18 minutes.
  6. Once cooking is complete, allow for a Natural Pressure Release (NPR) for 10 minutes, followed by a Quick Release (QR) of any remaining pressure.
  7. Open the pot, stir the chili, season with salt and pepper to taste, and serve hot.