Steamed Artichokes with Lemon Aioli
Tri-Bean Chili
| By : |
Game on! Chili is the ultimate crowd-pleaser when the game is on, but who wants to be stuck in the kitchen making it when their favorite team is playing? This chili cooks in the Instant Pot in half the time of standard chili recipes and uses simple, easy-to-find ingredients as well. Not only is this chili comforting, but your guests can also personalize their dish with simple fixings such as grated cheese, diced red onions, and sour cream.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 people
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Ingredients
- 1 tbsp olive oil
- 1 small red onion peeled and diced
- 1 medium green bell pepper seeded and diced
- 3 cans tri-bean blend (kidney, pinto, and black beans) drained and rinsed,
15-ounce - 2 tbsp chili powder
- 1 tbsp hot sauce
- 1 tsp garlic salt
- 1 can fire-roasted diced tomatoes including juice,
28-ounce - 3 cups beef broth
Ingredients
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Instructions
- Press the Sauté button on the Instant Pot and heat oil. Add onion and bell pepper. Stir-fry 3–5 minutes until onions are translucent.
- Add remaining ingredients to pot and stir to combine. Press the Cancel button. Lock lid.
- Press the Manual or Pressure Cook button and adjust time to 25 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
- Ladle chili into bowls. Serve warm.
Recipe Notes
PER SERVING:
CALORIES: 377
FAT: 4g
PROTEIN: 23g
SODIUM: 1,979mg
FIBER: 19g
CARBOHYDRATES: 65g
NET CARBS: 46g
SUGAR: 7g
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