Spicy Instant Pot Mexican Chili with Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Mexican chili made with ground beef, black beans, and dried guajillo peppers for a smoky flavor. Cooked quickly in a pressure cooker, it's ready to serve with your favorite toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-3 dried guajillo peppers
- 1 pound ground beef (see notes)
- 1 cup chopped onions
- 1 poblano pepper (chopped)
- 2-3 jalapenos (cleaned and diced)
- 5 cloves garlic (minced)
- 1-2 chipotle peppers in adobo sauce
- 1 28-ounce can fire-roasted tomatoes
- 2 15-ounce cans black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1/4 cup hot sauce (such as Louisiana
- 1 tablespoon EACH: chili powder AND ground cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1465mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 981mg
- Calcium
- 162mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.