1/4 onion, diced
2 medium sweet potatoes peeled and diced (about 4 generous cups)
2 medium bell peppers, diced
4 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. chipotle chili powder
1 tsp. ground cumin
1 tsp. salt
2 ½ cups vegetable broth
1 8-oz can tomato sauce
½ cup uncooked quinoa
1 15-oz can black beans, rinsed and drained
1 15-oz can red kidney beans, rinsed and drained
½ tsp. sugar
Sliced avocado
Chopped fresh cilantro
Shredded cheese
Crushed tortilla chips
Nonfat plain Greek yogurt or sour cream
To a large Instant Pot, combine onion, sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, kosher salt, vegetable broth, quinoa and tomato sauce.
Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 7 minutes. Immediately release the pressure and open.
Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!
