Bean and Sweet Potato Chili

Ingredients

• 1 1/2 tablespoon salt, for brining
• 1 pound dry beans, black, navy, pinto, and/or small red beans, rinsed
• 2 tablespoon ancho chile powder
• 1 tablespoon ground coriander
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 2 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1/4 teaspoon baking soda
• 1/2 cup chopped fresh cilantro, divided
• Lime wedges

Directions

1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Combine chile powder, coriander, cumin, oregano, garlic powder, and salt in bowl. Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, 3 to 5 minutes. Add spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes and 3 cups water, scraping up any browned bits, then stir in beans, potatoes, and baking soda.
3. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
4. Adjust consistency with extra hot water as needed. Stir in ¼ cup cilantro and season with salt and pepper to taste. Sprinkle individual portions with remaining ¼ cup cilantro and serve with lime wedges.