1-2 large sweet potatoes, peeled and chopped into 1/2-inch pieces
4 garlic cloves, smashed
1 Tablespoon ancho chili powder
1 teaspoon ground cumin
2 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
dash cayenne red pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 cans 15 oz diced tomatoes, with their juice
1 can 15 oz great northern beans, drained and washed
1 can 15 oz kidney beans, drained and washed
1 cup fresh or frozen corn (optional)
1 cup vegetable broth
Directions
Set your Instant Pot to sauté, heat the olive oil and sauté the onion, pepper and sweet potato until the onion begins to become translucent, about 5 minutes.
Turn your Instant Pot cancel. Add the garlic, chili powder, cumin, cocoa powder, cinnamon, cayenne, salt and pepper. Stir to mix. Add the tomatoes, beans and broth, and stir.
Put the lid on your Instant Pot, set to Pressure Cook, make sure the knob is on sealing. Push the Manual or Pressure Cook button and set the timer for 10 minutes. When the timer is done, you can let it release on its own or do quick release.
