Multicooker - Three-Bean Chili
By :Kate Merker
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Votes: 7
Rating: 5
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Beans, Tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 poblano pepper cut into 1/4-inch pieces
  • 2 cloves garlic finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons ground coriander
  • 12 ounce pale lager beer 1 bottle
  • 28 ounce fire-roasted diced tomatoes 1 can
  • 15 ounce dark red kidney beans 1 can drained and rinsed
  • 15 ounce black beans 1 can drained and rinsed
  • 15 ounce refried beans 1 can
  • sour cream for serving
  • Cheddar cheese for serving
  • Thinly sliced scallions for serving (optional)
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Beans, Tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 poblano pepper cut into 1/4-inch pieces
  • 2 cloves garlic finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons ground coriander
  • 12 ounce pale lager beer 1 bottle
  • 28 ounce fire-roasted diced tomatoes 1 can
  • 15 ounce dark red kidney beans 1 can drained and rinsed
  • 15 ounce black beans 1 can drained and rinsed
  • 15 ounce refried beans 1 can
  • sour cream for serving
  • Cheddar cheese for serving
  • Thinly sliced scallions for serving (optional)
Votes: 7
Rating: 5
Rate this recipe!
Instructions
  1. Press Sear/Sauté on the multicooker, adjust the timer to 30 minutes, and let heat for 3 minutes. Add the olive oil, onion, salt, and black pepper to the pot.
  2. Cover with the lid and cook, stirring occasionally, for 4 minutes.
  3. Add the poblano and cook, covered, stirring occasionally, until the poblano and onion are tender, 6 to 8 minutes more.
  4. Add the garlic, chili powder, cumin, and coriander, and cook and stir, uncovered, for 1 minute. Stir in the beer and let it come to a simmer.
  5. Add the tomatoes and their juices and the kidney and black beans, and cook, stirring occasionally, for 10 minutes. Press Cancel.
  6. Add the refried beans and stir until fully incorporated and heated through.
  7. Ladle the chili into bowls and top with sour cream, Cheddar, and scallions (if using).
4 replies
  1. K L Byles
    K L Byles says:

    Doubled this recipe and was pleasantly surprised. It’s easy and tasty. Not enough spice heat for my family but made to recipe the poblano adds a nice flavor. I will definitely make this again and triple it next time for even more leftovers.

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