Three-bean Chili

By: Instant Culinary Team

Three-bean Chili
cuisine icon Keywords
4-6 servings, and thinly sliced scallions for serving, beans, black beans, bottle (12 ounces or 350 ml) pale lager beer, chili powder, chopped, cook 30 min, cut into ¼-inch (6 mm) pieces, dark red kidney beans, drained and rinsed, duo crisp tested, duo crisp ultimate lid tested, extra-virgin olive oil, finely chopped, fire-roasted diced tomatoes, freshly ground, garlic, ground coriander, ground cumin, healthy, Instant Culinary Team, instant pot pro tested, kosher salt, large onion, optional, pepper, poblano pepper, prep 15 min, refried beans

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
4-6 Servings
Ingredients
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 large onion, chopped
  • ½ tsp kosher salt
  • ½ tsp freshly ground
  • Black pepper
  • 1 poblano pepper, cut into ¼-inch (6 mm) pieces
  • 2 cloves garlic, finely chopped
  • 1 tbsp (15 ml) chili powder
  • 2 tsp ground cumin
  • 1½ tsp ground coriander
  • 1 bottle (12 ounces or 350 ml) pale lager beer
  • 1 can (28 ounces or 794 g) fire-roasted diced tomatoes
  • 1 can (15 ounces or 425 g) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces or 425 g) black beans, drained and rinsed
  • 1 can (15 ounces or 425 g) refried beans
  • Sour cream, cheddar cheese, and thinly sliced scallions for serving, optional
Instructions
  • Press Sear/Sauté and adjust the timer to 30 minutes, and let heat for 3 minutes. Add the olive oil, onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, for 4 minutes.
  • Add the poblano and cook, covered, stirring occasionally, until the poblano and onion are tender, 6 to 8 minutes more.
  • Add the garlic, chili powder, cumin, and coriander, and cook and stir, uncovered, for 1 minute. Stir in the beer and let it come to a simmer.
  • Add the tomatoes and their juices and the kidney and black beans, and cook, stirring occasionally, for 10 minutes. Press Cancel.
  • Add the refried beans and stir until fully incorporated and heated through.
  • Ladle the chili into bowls and top with sour cream, cheddar, and scallions (optional).
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