Three-Bean Chorizo Chili

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Ingredients
  • 1/2 cup dried pinto beans
  • 1/2 cup dried kidney beans
  • 1/2 cup dried black beans
  • 2 Mexican chorizo sausages
  • 1 tbsp vegetable oil
  • 1 large onion
  • 1 tbsp salt
  • 1 tbsp tomato paste
  • 1 tbsp minced Garlic
  • 1 tbsp chili powder
  • 1 tbsp Ancho chili powder
  • 1 tsp chipotle chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 28 ounces crushed tomatoes
  • 2 cups Water
  • chopped fresh cilantro
Instructions
  • Drain and rinse beans. Press Sauté; add chorizo to Instant Pot®. Cook 3 to 4 minutes, stirring to break up meat. Remove to bowl.
  • Heat oil in pot. Add onion; cook and stir 3 minutes or until softened. Add salt, tomato paste, garlic, chili powders, cumin and coriander; cook and stir 1 minute. Stir in tomatoes, water, beans and chorizo; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 20 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Garnish with cilantro.
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