Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 pepper (bell) (deseeded and diced)
  • 1 onion peeled and diced
  • 1.5 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper or less if making for kids
  • 1 tsp minced garlic
  • 2.5 tsp ground cumin
  • Salt
  • 400 g (14oz) tin kidney beans drained
  • 400 g (14oz) tin black-eyed beans drained
  • 400 g (14oz) tin pinto beans veggie ones, drained
  • 200 g (7oz) frozen corn kernels thawed
  • 250 g (8.8oz) peeled and diced butternut squash
  • 400 g (14oz) chopped tomato
  • 500 ml (2 cups) vegetable stock

Instruction

  • Set your Instant Pot to Sauté and add in the olive oil until hot.
  • Add the onion and pepper and sauté for 5 mins until softened.
  • Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
  • Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
  • Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 8-10 mins (bigger squash pieces take 10 mins; smaller pieces may only need 8-9 mins - try and see which way you like it), and let the chilli cook under high pressure until done.
  • When done do a quick pressure release (QPR). When the chilli is ready, stir it thoroughly before serving with some rice, corn tortilla and fresh coriander.