114.5kidney beans, black or white beansrinsed and drained
18oztomato saucecanned
1tbspchili powder
1/2tspbasildried
1/2tspsaltkosher
1/4tsppepper
Toppings- approximate quantities
6ozcheddar cheese or Monterey jack cheese
1/2cuponion, red or white finely chopped
1/2cupcilantro leaveschopped
1/4cupjalapeño peppers, choppedfresh or pickled
1/2cupsour creamoptional
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Instructions
Instant Pot
Chop your Green Bell Pepper, Onion and mince your garlic
Open your canned goods and gather your spices. This will be quick after your ground beef is browned.
Start by browning your ground beef on the Saute mode of your pot. This should take about 5 minutes.
Once your ground beef is browned, add your fresh ingredients, your canned tomatoes and drained beans and your spices. Stir everything well.
Close the instant pot and seal the pressure valve. Cook on Meat/Stew for 10 minutes on high. Once it's done, allow 10 minutes for Natural Release. Release any excess pressure and check for salt.
Serve in bowls with your favorite toppings. Serve it your way and it's sure to please even the pickiest eaters.
Slow Cooker
Chop your Green Bell Pepper, Onion and mince your garlic
Open your canned goods and gather your spices. This will be quick after your ground beef is browned.
In a non stick pan, brown your ground beef. This should take about 5-10 minutes.
Once your ground beef is browned, place the beef with their juices in the slow cooker.
Add the green bell peppers, onions, garlic, canned tomatoes, tomato sauce, drained beans and spices. Set on low and it will be done in 6 - 8 hours.
Serve in bowls with your favorite toppings. Serve it your way and it's sure to please even the pickiest eaters.
Notes
This recipe freezes well. I always make a double batch and freeze the extra for a rainy day.
Nutritional information is based on using lean beef 97/3 and no toppings.
Nutrition
Serving: 1cupCalories: 235kcal
Nutritional information is calculated online and should be used as a guide.
Keyword beef chili, chili, chili beans, hearty soup