This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.
INGREDIENTS
- 1 cup dried pinto beans soaked overnight in water to cover and drained
- 1 cup dried red beans soaked overnight in water to cover and drained
- 1 cup dried black beans soaked overnight in water to cover and drained
- 2 medium white onions peeled and chopped
- 2 medium red bell peppers seeded and chopped
- 2 stalks celery chopped
- 1 can diced tomatoes 28 ounces
- 1 can tomato sauce 15 ounces
- 1/4 cup chili powder
- 2 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 cups vegetable broth
- 1 cup Water
INSTRUCTIONS
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Place all ingredients in the Instant Pot ®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
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When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.
RECIPE NOTES
PER SERVING
CALORIES: 323
FAT: 2g
PROTEIN: 18g
SODIUM: 712mgFIBER: 17g
CARBOHYDRATES: 60g
SUGAR: 9g