Instant Pot Chili Recipe (With Dry Beans)

2 cups dry pinto beans (or sub red beans or black beans)

1 to 2 tablespoons olive oil

1 onion, diced

1 pound ground organic beef, chicken, turkey or vegan TVP (rehydrated Textured Vegan Protein or “Soy crumbles”) or soy chorizo!

4 cloves garlic (or 1 tablespoon granulated garlic)

1 ½ teaspoons kosher salt

½ teaspoon pepper

1 tablespoons chili powder, more to taste

1 tablespoon cumin

2 teaspoons dried Mexican oregano

1 14 ounce can diced tomatoes with juices ( fire roasted are nice here)

1 to 3 tablespoons fresh jalapeño, finely chopped ( optional, adds a kick of heat)

2 tablespoons tomato paste

2 ½ cups beef, chicken or veggie broth

1 cup dark beer ( or sub more broth)

1 tablespoon worcestershire sauce (optional)

1 to 2 teaspoons dark coco powder, (optional, adds delicious depth)

1 to 2 teaspoons smoked paprika (optional, adds smoky flavor) or ½ teaspoon chipotle powder

optional additions: frozen corn (fire roasted is nice) or diced red bell pepper

Garnishes: grated cheese, sour cream, cilantro, avocado, scallions

Directions at feastingathome.com

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