Instant Pot Chili with Ground Beef and Dry Kidney Beans (Slow Cooker Optional)

I am a vegetable forward eater. I’m also a step mom cooking for 4; 1 meat loving partner and 2 picky, but also trying, tweens. I enjoy being in the kitchen with a glass of cooking wine and good music or audiobook. However, most often I find myself in need of quick & easy recipes for our busy days.

1 lb. dry kidney beans soaked for 12 to 24 hrs., drained, and rinsed

1 tablespoon extra-virgin olive oil

2 bell peppers any color, seeded and diced (about 1.5 cups)

1 onion diced

2 garlic cloves minced

4 tablespoons chili powder (¼ cup)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dried oregano

1 tablespoon cocoa powder

1.5 lbs. lean ground beef

3.5 cups water (see notes)

28 oz. canned diced tomatoes

kosher salt to taste

black pepper to taste

grated cheddar cheese, sour cream, hot sauce, chopped green or red onion, fresh herbs, etc. for serving (optional)

Directions at bowlofdelicious.com

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