A sweet and spicy soup with a kick, this Maple Bourbon Sweet Potato Instant Pot Chili is the perfect autumnal vegan and gluten-free family meal.
Turn your Instant Pot to sauté, add oil, and let it heat up for 30 seconds. Once the oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
Add garlic and sauté for another 30 seconds.
Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set the mode to "soup". Set a timer for 15 minutes. Once the timer goes off, lid should release itself. If it doesn't, turn the air valve to "venting" until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.
If using tortillas, lightly oil a cast iron skillet and pan-fry the tortillas on each side for 2-3 minutes until crispy. Remove from heat and let cool before cutting into thin strips.
Serve with cilantro, green onions, and toasted tortillas.
If you don't have an Instant Pot, you can make this chili in a soup pot. You'll want to cook the chili for about 30 minutes until the sweet potatoes are tender.