Instant Pot Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and flavorful chili loaded with beans, tomatoes, and vegetables. Made in an Instant Pot for convenience, adaptable with dried or canned beans, and great for game day or busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons avocado oil
- 1 large white onion (chopped)
- 1 red bell pepper (stemmed, seeded, and diced)
- 1 green bell pepper (stemmed, seeded, and diced)
- 1 jalapeño pepper (stemmed and diced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves (grated)
- 1 (14-ounce) can diced fire-roasted tomatoes
- ½ cup dried pinto beans (or 1 (14-ounce) can, drained and rinsed*)
- ½ cup dried kidney beans (or 1 (14-ounce), drained and rinsed*)
- 1 cup water*
- Dried Guajillo chile (optional)
- Freshly ground black pepper
- Avocado
- Lime wedges
- Sliced radishes
- Grated cheddar cheese
- Fresh cilantro
- Sliced jalapeños
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 470mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1499mg
- Calcium
- 341mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.