Tri-Bean Chili

Easy-to-find ingredients that pack lots of flavor — this chili might become a new weekly go-to dinner!

Tri-Bean Chili

Prep Time:  5 minutes

Cook Time:  35 minutes

Serves:  4

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



  1. 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.
  2. Add remaining ingredients to pot and stir to combine. Press the Cancel button. Lock lid.
  3. 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.
  4. 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