Three-Bean Chorizo Chili

By: Publications International

Three-Bean Chorizo Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6-8 servings, ancho chili powder, chili powder, chipotle chili powder, chopped fresh cilantro, contributed, cook 27 min, crushed tomatoes, dried black beans, dried kidney beans, dried pinto beans, easy, ground coriander, ground cumin, main course, mexican chorizo sausages, minced garlic, modern, onion, prep 10 min, pressure cook, Publications International, salt, sauté, tomato paste, vegetable oil, water

prep icon Prep Time
10 min
cook icon Cook Time
27 min

serving icon Servings
6-8 servings
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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