SOUPS

Instant Pot Three-Bean Chili

Name: Instant Pot Three-Bean Chili
Prep time: 10 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 bell pepper, chopped; 2 tbsp chili powder; 1½ cups low-sodium vegetable broth; 3 15-oz cans mixed beans, drained and rinsed; 1 28-oz can crushed tomatoes

A hearty pantry chili with smoky spices, tomatoes, and three kinds of beans.

About 45 min 6 servings Easy

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Chili from the pantry shelf

This chili starts with cans. Three cans of beans, a big can of tomatoes, an onion, and a pepper. If I have not been shopping, this dinner still happens.

There is no meat in it, and I do not miss it. Beans in chili powder and tomato, cooked under pressure, come out thick and filling. Six servings, which means lunch tomorrow is also sorted.

Tomatoes go on top, and do not stir

Soften the onion and pepper in oil on Sauté. Stir in the chili powder for 30 seconds. Then add the broth and scrape the bottom of the pot clean.

Add the beans, then pour the tomatoes over the top and leave them there. Thick tomato on the bottom can catch and set off the burn warning. On top, it just sits and behaves. Pressure cook for 5 minutes, then leave the pot alone until the pressure drops on its own. That is a natural release.

Stir it all together at the end. If you want it thicker, simmer it on Sauté for a few minutes with the lid off. A squeeze of lime in each bowl wakes the whole thing up.

THE RECIPE