Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 small white onion, chopped
- 1 large poblano pepper, chopped
- 1 jalapeno, diced and seeds removed (for less spicy variation)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp cayenne pepper
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can Great Northern Beans or Pinto beans
- 1 15 oz can Kidney Beans
- 3 10 oz can diced tomatoes with chilies (I use Rotel)
- 1 can corn drained
- 2 cup Vegetable Stock
Directions
- Select the saute function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
- Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
- Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
- Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
- Select manual and cook on high pressure for 8 minutes.
- Once cooking is complete, use a quick release. Remove the lid and stir.
- For thicker chili, saute on high for an additional 3-5 minutes.
- Season with more salt if needed and serve immediately with your favorite toppings.
