Harvest Heirloom Bean Chili
Print RecipeIngredients
- 1 tablespoon coconut oil
- 1 cup chopped onion
- 1 green bell pepper diced
- 2 cups sweet potato chopped
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder add more to taste
- ½ head cauliflower chopped
- 1 - 15 ounce can unsweetened pumpkin or sweet potato puree
- 1 - 15 ounce can fire roasted tomatoes
- 12 ounces of soup stock
- 2 - 15 ounce cans of S&W Pinquito Beans
- 1 - 15 ounce can of S&W Yellow Eye Beans
Toppings
- Dairy-Free Sour Cream or Dairy-Free Greek Yogurt
- Herb of choice or diced greens
Instructions
- Set Instant Pot to sauté, add coconut oil, onion, bell pepper, sweet potato and spices. Sauté for 5 minutes, stirring occasionally. Add cauliflower, sweet potato puree, tomatoes and stock. Add the Instant Pot lid and set to pressure cook on high for 5 minutes. Drain and rinse the heirloom beans. When the Instant Pot is finished cooking, allow to naturally release for 5 minutes, then carefully vent the remaining pressure. Remove the lid and add the heirloom beans. Let sit for 3-4 minutes, so the beans warm up, and serve.
- A health food hack I love is adding a dollop of plain unsweetened dairy-free Greek yogurt on my chili or soup serving as “sour cream”! I was fresh out of herbs, so I diced some kale for garnish, and it added colors and another boost of nutrition to this dish!
Servings: 4