This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.
1cupdried pinto beanssoaked overnight in water to cover and drained
1cupdried red beanssoaked overnight in water to cover and drained
1cupdried black beanssoaked overnight in water to cover and drained
2medium white onionspeeled and chopped
2medium red bell peppersseeded and chopped
1can diced tomatoes28 ounces
1can tomato sauce15 ounces
1/2tspground black pepper
Place all ingredients in the Instant Pot®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.