Tri-Bean Chili

By: Michelle Fagone

Tri-Bean Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING: ","CALORIES: 377
FAT: 4g
PROTEIN: 23g
SODIUM: 1,979mg
FIBER: 19g
CARBOHYDRATES: 65g
NET CARBS: 46g
SUGAR: 7g "]
cuisine icon Keywords
30-60 min, 4 people, and black beans), beef broth, chili powder, contributed, cook 35 min, easy, fire-roasted diced tomatoes, garlic salt, hot sauce, instant pot chili, instant pot recipes, lunch, medium green bell pepper, Michelle Fagone, modern, olive oil, pinto, prep 5 min, pressure cook, pressure cooker recipes, small red onion, soup, tri-bean blend (kidney

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
4 people
Ingredients
  • 1 tbsp olive oil
  • 1 small red onion
  • 1 medium green bell pepper
  • 3 cans tri-bean blend (kidney, pinto, and black beans)
  • 2 tbsp chili powder
  • 1 tbsp hot sauce
  • 1 tsp garlic salt
  • 1 can fire-roasted diced tomatoes
  • 3 cups beef broth
Instructions
  • Press the Sauté button on the Instant Pot and heat oil. Add onion and bell pepper. Stir-fry 3–5 minutes until onions are translucent.
  • Add remaining ingredients to pot and stir to combine. Press the Cancel button. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 25 minutes. When timer beeps, let pressure release naturally until float valve drops. Unlock lid.
  • Ladle chili into bowls. Serve warm.
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