Instant Pot Chili
Ingredients
The base
-
2
tablespoons
avocado oil
-
1
large
white onion, chopped
-
1
each
red bell pepper, diced
-
1
each
green bell pepper, diced
-
1
each
jalapeño pepper, diced
The spices
-
2
tablespoons
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
¼
teaspoon
dried oregano
-
1
teaspoon
sea salt
-
1
each
dried Guajillo chile (optional)
-
to taste
freshly ground black pepper
The main ingredients
-
1
tablespoon
tomato paste
-
3
cloves
garlic, grated
-
1
14-ounce can
diced fire-roasted tomatoes
-
½
cup
dried pinto beans or 1 (14-ounce) can, drained and rinsed
-
½
cup
dried kidney beans or 1 (14-ounce) can, drained and rinsed
-
1
cup
water
Instructions
- Sauté the onions and peppers in avocado oil for about 8 minutes until softened.
- Add the spices and tomato paste, and sauté for an additional 2 minutes.
- Stir in the garlic, beans, tomatoes, water, and dried chile, if using.
- Secure the lid and pressure cook on high for 45 minutes if using dried beans, or 20 minutes for canned beans.
- Allow the Instant Pot to release pressure naturally for 20 to 30 minutes.
- Stir the chili, pressing the dried chile against the pot to release its flavor, then remove and discard the chile.
- Season to taste and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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