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I've been perfecting chili recipes for years, and this five-bean Instant Pot version is my crowning achievement. Packed with protein-rich legumes and bursting with flavor, it's become my go-to comfort food. What's great about this vegetarian dish? It's incredibly easy to make, yet tastes like it's been simmering all day. Trust me, even meat lovers will be asking for seconds. Plus, cleanup's a breeze – just one pot! Ready to impress your family or friends with minimal effort? Let's dive into this hearty, satisfying meal.
Ingredients for Five Bean Instant Pot Chili
- Black beans: High in fiber and protein, black beans add a hearty texture and rich flavor to the chili.
- Kidney beans: Kidney beans provide a meaty texture and are packed with protein, making the chili satisfying and filling.
- Pinto beans: Pinto beans add a creamy texture and mild flavor, enhancing the overall richness of the chili.
- Cannellini beans: Cannellini beans contribute a buttery texture and mild taste, complementing the other beans in the chili.
- Chickpeas: Chickpeas add a nutty flavor and firm texture, providing a unique twist to the traditional chili recipe.
- Onion: Onions add a savory depth and sweetness to the chili, enhancing the overall flavor profile of the dish.
- Garlic: Garlic infuses a robust and aromatic flavor into the chili, elevating the taste to a new level.
- Red bell pepper: Red bell peppers bring a touch of sweetness and vibrant color to the chili, adding freshness to the dish.
- Diced tomatoes: Diced tomatoes provide a rich and tangy base for the chili, adding depth of flavor and a hint of acidity.
- Vegetable broth: Vegetable broth enhances the savory profile of the chili, adding moisture and depth to the overall dish.
- Chili powder: Chili powder brings a warm and smoky flavor to the chili, adding a kick of heat and depth of taste.
- Cumin: Cumin offers a warm and earthy aroma to the chili, providing a distinct and aromatic flavor to the dish.
Read more: Instant Pot Chili No Beans Recipe
Essential Tools for Making Instant Pot Chili
- Instant Pot: Essential for pressure cooking the beans and vegetables quickly, infusing flavors in a fraction of the time.
- Chopping board: Needed for prepping the onion, garlic, and bell pepper, ensuring even cooking and distribution of flavors.
Five Bean Instant Pot Chili Recipe
This Five Bean Instant Pot Chili is a hearty and nutritious meal, perfect for a quick and easy dinner. Packed with beans and vegetables, it's a great source of protein and fiber.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 can diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- to taste Salt and pepper
Read more: Instant Pot Chili with Dry Beans Recipe
Instructions:
- Set the Instant Pot to sauté mode and sauté the onion, garlic, and bell pepper until softened.
- Add the beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper to the Instant Pot.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once done, allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Serve hot and enjoy!
Notes:
This recipe is perfect for a quick and nutritious meal. Feel free to adjust the spices to your taste.
Nutrition value:
Calories: 320kcalCarbohydrates: 60gProtein: 15gFat: 2gSodium: 700mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 120mgIron: 5mg
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Tried this recipe?Let us know how it was!
Tips for Making and Freezing Five Bean Instant Pot Chili Ahead of Time
Make Ahead Instructions
- Prepare the chili as instructed and let it cool completely.
- Store the chili in an airtight container in the refrigerator for up to 3 days.
- When ready to eat, reheat on the stovetop or in the microwave.
Freezing Instructions
- Allow the chili to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave.
Did you know that adding a small square of dark chocolate to this five bean instant pot chili recipe can enhance the depth of flavors and give it a rich, velvety finish? It's a secret ingredient that can take your chili to the next level!
Frequently Asked Questions About This Chili Recipe
FAQ:
Can I use dried beans instead of canned beans in this recipe?
Yes, you can use dried beans in this recipe, but you will need to soak them overnight and adjust the cooking time accordingly.
How can I make this chili spicier?
To make the chili spicier, you can add some chopped jalapeños, red pepper flakes, or a dash of hot sauce to suit your taste preferences.
Can I freeze the leftover chili?
Absolutely! This chili freezes well. Just let it cool completely, then store it in airtight containers or freezer bags for up to 3 months.
Is this recipe vegan-friendly?
Yes, this recipe is vegan-friendly as it contains only plant-based ingredients.
Can I add meat to this chili?
Of course! If you prefer a meaty chili, you can brown some ground beef, turkey, or even diced chicken before adding it to the instant pot with the other ingredients.
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