Easy-to-find ingredients that pack lots of flavor — this chili might become a new weekly go-to dinner!
Prep Time: 5 minutes
Cook Time: 35 minutes
By: Michelle Fagone
1 tablespoon 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 tablespoons chili powder
1 tablespoon hot sauce
1 teaspoon garlic salt
1 can fire-roasted diced tomatoes including juice, 28-ounce
3 cups beef broth
- 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
PER SERVING: Calories: 377 | Fat: 4g | Protein: 23g | Sodium: 1,979mg | Fiber: 19g | Carbohydrates: 65g | Net Carbs: 46g | Sugar: 7g