Instant Pot 3-Bean Chili
This Instant Pot 3-Bean Chili is perfect comfort food for those cold, wintery days! With warm and comforting flavors, this chili is rich and savory comfort food with the option to be as fiery hot or as mild as you prefer.
Servings: 6 Servings
Equipment
- 1 Small bowl
- 1 Large pot or Instant Pot
- 1 Colander
Ingredients
- ½ cup dried black beans drained and rinsed *see notes below for dry beans
- ½ cup dried pinto beans drained and rinsed
- ½ cup dried kidney beans drained and rinsed
- 2 tsp avocado oil
- 1 medium-sized onion, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1 tsp salt to-taste
- 6 cloves garlic minced
- 2 Tbsp tomato paste
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika powder
- 1 Tbsp cumin powder
- ¼ tsp chipotle powder (optional, for smokey spice)
- 30 oz can crushed tomatoes
- 2 cups vegetable broth
- 1 Tbsp oregano
- 1 Tbsp unsweetened cocoa powder
- 2 tsp brown sugar
- ¼ tsp cinnamon
- 1 bay leaf
Stir in after cooking
- 1 Tbsp lime juice
- ½ cup cilantro chopped
For Serving
- Avocado optional
- Vegan sour cream optional
- handful of Kale thinly sliced (optional)
Instructions
- Prep the night before cooking: In a large bowl, soak ½ cup black beans, ½ cup pinto beans, and ½ cup kidneys beans in water overnight. *If using canned beans, skip this step and see notes below.
- Chop all the veggies, and measure into a small bowl: 1 Tbsp chili powder, 1 Tbsp smoked paprika, 1 Tbsp cumin, ¼ tsp chipotle powder (optional). Measure out everything else so it's ready to go.
- Press "sauté" button on Instant pot. Once hot, add 2 tsp avocado oil and chopped onion, carrot, celery and 1 tsp salt. Cook until until softened, stirring occasionally. Once mirepoix has softened, hit "cancel" and stir in garlic and tomato paste. Then stir in the the chili powder, smoked paprika, cumin, and chipotle powder.
- Then add everything else: 30 oz crushed tomatoes, 2 cups vegetable broth, 1 Tbsp oregano, 1 Tbsp cocoa powder, 2 tsp brown sugar, ¼ tsp cinnamon, and 1 bay leaf. Use a colander in the sink to strain the soaking water of the beans, rinse well, and add the beans to the Instant Pot.
- Seal Instant Pot and cook on High Pressure for 45 minutes. Allow a full natural release.
- Once pressure has released, open lid and stir in 1 Tbsp lime juice and ½ cup chopped cilantro. Taste, and add anything more it may need.
- Serve immediately with optional toppings: fresh avocado slices, vegan sour cream, and cilantro garnish. Enjoy!
Notes
*If using canned beans, the only thing that changes is the cook time! Follow stovetop directions with sautéing and adding ingredients, then seal Instant Pot lid and cook for 10 minutes on High Pressure. Allow a full natural release.