2medium sweet potatoespeeled and 1/2-inch diced (about 4 generous cups)
2medium red bell peppers3/4-inch diced
1teaspoonchipotle chili powder
1 1/4teaspoonskosher salt
2 1/2cupslow-sodium vegetable broth
1(8-ounce) can low-sodium or no-salt-added tomato sauce
1(15-ounce) can low-sodium black beans, rinsed and drained
1(15-ounce) can low-sodium dark or light red kidney beans, rinsed and drained
Chopped fresh cilantro
Crushed tortilla chips
Nonfat plain Greek yogurt or sour cream
To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
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!