Ingredients

The following ingredients have 10 Servings
  • 2 lbs Lean Ground Beef ((or 93% Lean Ground Turkey. Use a little olive oil to brown the turkey))
  • 1 Bay Leaf
  • 1 large Onion, (chopped)
  • 1 cup Diced Celery,
  • 5 cloves Garlic, (minced or pressed)
  • 2 teaspoons Mexican Oregano ((or regular oregano))
  • ¼ teaspoon Black Pepper
  • 1 ¼ teaspoons Kosher Salt ((or 1 tsp table salt) or to taste)
  • 2 teaspoons Smoked Paprika, (optional)
  • 2 Tablespoons Ground Cumin
  • 3 Tablespoons Chili Powder, (mild)
  • 1 Tablespoon Unsweetened Cocoa Powder, (optional)
  • ¼ teaspoon Chipotle Chili Powder, (optional (adds the heat and extra flavor. Use more for a spicier chili) or use cayenne pepper)
  • 2 cups Low Sodium Chicken Broth or Water ((or LS beef broth. I like the flavor of chicken).)
  • (1) 7 oz can Diced Green Chilis ((with juice) optional)
  • 1 cup Roasted Red Bell Peppers, ((chopped) optional)
  • (2) 15.25 oz cans Kidney Beans, (rinsed and drained)
  • (1) 15 oz can Black Beans, (rinsed and drained)
  • (1) 15.5 oz can Garbanzo Beans, (rinsed and drained)
  • (2) 14.5 oz cans Diced Tomatoes ((undrained))
  • (2) 6 oz cans Tomato Paste

Instruction

  • Set the Instant Pot to the Sauté setting. When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done (if you use 93% lean or higher, you won't need to drain the fat. You'll need a little to cook the onions).If you use ground turkey, you will need a little oil.
  • Add the bay leaf, onion, celery, garlic, and oregano. Cook for about 5 minutes, stirring occasionally, until onion starts to turn translucent.
  • Add salt, pepper, smoked paprika, cumin, chili powder, and chipotle chili powder. Stir well.
  • Add the broth/water. Stir well.
  • Cancel/turn off the Sauté setting.