Chili (Instant Pot)
Ingredients
Scaled from 8 8 servings (approx. 1.5 cups per bowl)
- 2 cups dry kidney beans
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound ground italian sausage
- 1 tablespoon granulated garlic
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
- 1 tablespoons chili powder, more to taste
- 1 tablespoon cumin
- 2 teaspoons dried Mexican oregano
- 14 oz diced or crushed tomatoes with juices
- 1 tablespoon fresh jalapeño, finely chopped
- 2 tablespoons tomato paste
- 2 ½ cups beef broth
- 1 cup dark beer
- 1 tablespoon soy sauce
- 1-2 teaspoons dark cocoa powder
- 1-2 teaspoons smoked paprika
- 12 oz frozen corn
Instructions
-
Place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans.
-
Pressure cook on high for 10 minutes.
-
Manually release.
-
Drain and set aside.
-
While the beans are pressure cooking prep your onions and garlic, open any cans and gather all the spices.
-
Turn Instant Pot to Saute function and heat the oil.
-
Add the onion and saute 2-3 minutes, until fragrant.
-
Add garlic and the ground meat or soy crumbles.
-
Saute 3-4 more minutes, while continuously stirring and breaking up the meat.
-
Add the salt, pepper, chili powder, cumin, oregano, and saute one minute, cooking the spices a bit.
-
Add the diced tomatoes and juices, tomato paste, broth, beer, soy sauce, cocoa powder, smoked paprika or chipotle, optional jalapeño.
-
Give a good stir, then add the pressure cooked beans (drained) or pre-soaked beans.
-
Set Instant Pot to high pressure for 22 minutes.
-
Naturally release for 15 minutes.
Nutrition
Per serving
| Calories | 425 |
|---|---|
| Fat | 18 |
| Saturated fat | 6 |
| Trans fat | 0 |
| Unsaturated fat | 12 |
| Cholesterol | 65 |
| Sodium | 840 |
| Carbohydrates | 42 |
| Fiber | 12 |
| Sugar | 6 |
| Protein | 22 |