Servings: 6 to 12

2 T olive oil, divided 2 T olive oil, divided
1 lb lean ground beef (preferably 90% lean) 1 lb lean ground beef (preferably 90% lean)
Veggies: subheading: Veggies:
1 medium yellow onion, chopped (1 1/2 cups) 1 medium yellow onion, chopped (1 ½ cups)
1 medium green or red bell pepper, cored and chopped 1 medium green or red bell pepper, cored and chopped
3 cloves garlic, minced (1 T) 3 cloves garlic, minced (1 T)
1/2 c diced sweet potato (optional) ½ c diced sweet potato (optional)
Spices: subheading: Spices:
1 tsp chili powder 1 tsp chili powder
2 tsp ground cumin 2 tsp ground cumin
2 tsp smoked paprika 2 tsp smoked paprika
½ tsp black pepper ½ tsp black pepper
1 tsp coriander 1 tsp coriander
2 tsp unsweetened cocoa powder (this just adds a little richness) 2 tsp unsweetened cocoa powder (this just adds a little richness)
Other: subheading: Other:
1 (28 oz.) can unsalted diced tomatoes 1 (28 oz.) can unsalted diced tomatoes
1 (15 oz.) can low sodium tomato sauce 1 (15 oz.) can low sodium tomato sauce
2-3 (15 oz.) cans low sodium kidney, pinto, and/or black beans (preferably mixed), drained and rinsed 2 to 3 (15 oz.) cans low sodium kidney, pinto, and/or black beans (preferably mixed), drained and rinsed
1 c frozen or canned corn (optional) 1 c frozen or canned corn (optional)
1/2 c frozen or cooked diced carrots (optional) ½ c frozen or cooked diced carrots (optional)

Press the sauté setting on the Instant Pot. Once it reads "hot" add 1 T olive oil then crumble beef into large portions into instant pot.
Let cook 5 minutes then break up and toss beef. Continue to cook, tossing occasionally until cooked through, about 5 minutes longer.
Transfer beef to a plate lined with paper towels, set aside.
Add remaining olive oil to Instant Pot then add in onions, garlic, and bell pepper and sauté 3 minutes.
Add spices and sauté about 1 minute longer.
Pour in tomatoes, tomato sauce, cocoa powder.
Stir in beef, then press "cancel" to turn pressure cooker off. Cover with lid and seal (make sure valve on lid is set to "sealing" position).
Select "manual" mode (or high pressure) and set to 15 minutes.
Once cooking is complete let pressure release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
Once steaming stops stir in beans and optional corn; simmer 5 to 20 minutes. (Longer simmer makes it thicker and imparts more flavor to the beans.)
Serve warm with chips and desired toppings such as cheddar cheese, green onions, sour cream or greek yogurt.