Stuffed Bell Peppers
Three-bean Chili
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
4-6 Servings
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Ingredients
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 large onion chopped
- ½ tsp kosher salt
- ½ tsp freshly ground
- black pepper
- 1 poblano pepper cut into ¼-inch (6 mm) pieces
- 2 cloves garlic finely chopped
- 1 tbsp (15 ml) chili powder
- 2 tsp ground cumin
- 1½ tsp ground coriander
- 1 bottle (12 ounces or 350 ml) pale lager beer
- 1 can (28 ounces or 794 g) fire-roasted diced tomatoes
- 1 can (15 ounces or 425 g) dark red kidney beans drained and rinsed
- 1 can (15 ounces or 425 g) black beans drained and rinsed
- 1 can (15 ounces or 425 g) refried beans
- Sour cream, cheddar cheese, and thinly sliced scallions for serving, optional
Ingredients
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Instructions
- Press Sear/Sauté and adjust the timer to 30 minutes, and let heat for 3 minutes. Add the olive oil, onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, for 4 minutes.
- Add the poblano and cook, covered, stirring occasionally, until the poblano and onion are tender, 6 to 8 minutes more.
- 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.
- Add the tomatoes and their juices and the kidney and black beans, and cook, stirring occasionally, for 10 minutes. Press Cancel.
- Add the refried beans and stir until fully incorporated and heated through.
- Ladle the chili into bowls and top with sour cream, cheddar, and scallions (optional).
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