PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
2 tablespoons canola oil
1 medium onion (finely diced)
1 red pepper (finely chopped)
2 lbs lean ground beef
2 ½ tablespoons chili powder
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons salt
1 ½ cups low sodium beef broth
540 ml canned black beans (rinsed and drained)
540 ml canned red kidney beans (rinsed and drained)
798 ml canned crushed tomatoes (28 oz)
2 tablespoons tomato paste
1/3 cup ketchup or barbecue sauce
Instructions
Turn the Instant Pot to saute. When it reads “Hot”, add the oil and let heat for 1-2 minutes.
Add the onion and pepper and cook for 2-3 minutes, until slightly softened. Add the ground beef and cook, crumbling, until mostly browned.
Stir in chili powder, garlic, oregano, cumin, and salt and cook for 1 minute.
Add beef broth and scrape the bottom with a wooden spoon to remove any stuck on bits. Stir in black beans and kidney beans.
Turn the Instant Pot off. Add the crushed tomatoes and tomato paste but DO NOT stir.
Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook, and set the cook time to high pressure for 10 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes, then open the valve to release the remaining pressure.
Stir the chili well and add ketchup or barbecue sauce (a little acidity at the end of the cook time really bumps up the flavor!). Taste and adjust seasonings to your preferences, adding additional spice if needed.