- 1/2 cup dry kidney beans, cooked (or sub 1 can cooked beans)
- 1/2 cup dry pinto beans, cooked (or sub 1 can cooked beans)
- 2 cups water if using dry beans
- 1 pint grape tomatoes, halved (preferably organic)
- 1 red pepper, chopped (preferably organic)
- 1 yellow pepper, chopped (preferably organic)
- 2 medium sweet onions, chopped
- 1/4 cup tomato paste (glass is best, if using canned choose an organic, BPA free variety)
- 1.5 Tbsp chili powder (add more if you like it bolder)
- 1 Tbsp cumin
- 1/2 cup cilantro, chopped (sub 2 tsp dried cilantro if you don’t have fresh)
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 fresh jalapeno, sliced (optional for added kick!)
Bean Cooking Instructions
Option 1: Instant Pot
Add dry beans and water to Instant Pot.
Cook for 25 minutes on high pressure.
You’ll add your ingredients right to the beans. No need to remove or rinse them.
Option 2: Stove Top
Soak and cook your beans per the instructions on the package.
Option 3: Sub canned beans, rinse and drain
Chili Cooking Instructions
Add the remaining ingredients & spices to the pot.
Instant Pot: Pressure cook for 8 minutes on low pressure.
Stove Top: Simmer on low heat for about 1 hour, stirring occasionally, until veggies are soft.
Top with optional fresh jalapeno.
I highly recommend using an Instant Pot for this meal. If you don’t have an Instant Pot, check out my products page for my recommended model. (If you are cooking for more than 1 person, I recommend the 6 quart size.) The Instant Pot makes cooking so much easier and hands off. You won’t burn anything. It’s a set it and forget it situation!
Pressure cooking also deepens the flavors, so you don’t need to use salt as much. The Instant Pot has been a super helpful addition to my kitchen. I use it almost everyday! (Not sponsored, I just love my Instant Pot!)