Being in need of a delicious, comforting and quick dinner recipe, I whipped up this beautiful Instant Pot chili with all your favorite Fall flavors.
Apple cider, pumpkin, sweet potato, ground cloves and cinnamon! Let's not forget a little bit of brown sugar for a subtle sweetness. My girls devoured this! They aren't fans of spicy regular chili, but they loved the fact that this chili had delicious sweet flavors. They ate it more like a dip with salty tortilla chips and a dollop of sour cream! Mom.Win. That doesn't happen often, or ever...so I'll take it!
Ingredients:
1 1/2 tsp. salt
4 tsp. chili powder
1/2 tsp ground cloves
1 1/2 tsp. cinnamon
2 TB. olive oil
1 onion, chopped
3/4 garlic cloves diced
1 TB. flour
1 large sweet potato, peeled and chopped
1 c. frozen corn
1 can rinsed and drained black beans
1 can rinsed and drained kidney beans
1 c. pumpkin puree
1/4 c. canned coconut milk, full fat
1 c. apple cider
1/2 c. chicken broth
(Toppings)
Dollop of sour cream, or vegan sour cream
Diced Green Onion
Directions:
1. In a small bowl, whisk together spices and set aside. Preheat your Instant Pot to the SAUTE setting.
2. Add the olive oil to heat. Saute the onion until translucent and then add the garlic. Cook for a few minutes. Then add the sweet potato and corn. Toss, and turn off the SAUTE button.
3. Add the rest of your ingredients to the Instant Pot and stir to combine.
4. Hit the MANUAL setting on your Instant Pot and set the timer to 10 minutes.
5. Let it cook. Once it is done, let it rest and continue on NPR (Natural Pressure Release) for 5 more minutes.
6. Stir, then let it sit for a few minutes to thicken.
7. Serve with a dollop of sour cream and diced green onions.
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