Warm up your kitchen with this hearty and flavorful chili recipe that’s perfect for a cozy night in or a quick weeknight dinner. The rich blend of spices, coupled with the smoky fire-roasted tomatoes, creates a dish that’s both comforting and satisfying. This chili is not only delicious but also incredibly easy to prepare thanks to the convenience of your Instant Pot. Serve it with a dollop of avocado, a squeeze of lime, and some fresh cilantro for an extra burst of flavor.
Ingredients You Will Need
- 2 tablespoons avocado oil
- 1 large white onion (chopped)
- 1 red bell pepper (stemmed, seeded, and diced)
- 1 green bell pepper (stemmed, seeded, and diced)
- 1 jalapeño pepper (stemmed and diced)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1 teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves (grated)
- 1 can (14-ounce) diced fire-roasted tomatoes
- ½ cup dried pinto beans (or 1 can, drained and rinsed*)
- ½ cup dried kidney beans (or 1 can, drained and rinsed*)
- 1 cup water*
- Dried Guajillo chile (optional)
- Freshly ground black pepper
- Avocado
- Lime wedges
- Sliced radishes
- Grated cheddar cheese
- Fresh cilantro
- Sliced jalapeños
Ingredient Notes & Smart Tips
avocado oil: Choose a high-quality avocado oil for the best flavor and smoke point. It’s important to use it in small quantities as it can quickly become bitter if overheated.
onion, bell peppers, jalapeño pepper: Use fresh vegetables for the best taste. For a milder version, remove some of the seeds from the jalapeño or choose a less spicy variety.
chili powder, cumin, coriander, oregano: Ensure you use good quality spices as they will significantly impact the flavor of your chili. Store them in a cool, dry place to maintain their potency.
garlic cloves: Grate the garlic finely for better flavor integration. You can also mince it if preferred, but ensure it’s well distributed in the pot.
Step-by-Step Cooking Instructions
- Sautéing Vegetables: Start by selecting the Sauté function on your Instant Pot and setting the level to medium heat. Allow the pot to preheat for a few minutes until you see a small amount of steam rising from it. Once it’s ready, drizzle in 2 tablespoons of avocado oil. Add the chopped white onion, diced red bell pepper, and diced green bell pepper along with the jalapeño pepper. Cook these vegetables, stirring occasionally, for about 8 minutes or until they start to soften and become translucent. The aroma should be rich and slightly sweet as the onions caramelize a bit. This step is crucial as it sets the base flavor of your chili.
- Adding Spices: Once the vegetables are softened, add 2 tablespoons of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of ground coriander, and ¼ teaspoon of dried oregano. Stir these spices into the pot for about 2 minutes to sauté them with the vegetables. The heat from the vegetables will help release the flavors of the spices, creating a more complex taste profile. You should notice a slight change in color as the spices start to toast and become fragrant. Be careful not to burn the spices; if you see any signs of smoke or burning, reduce the heat slightly.
Extra Cooking Tips for Better Results
- Always preheat your Instant Pot before adding oil to ensure even cooking.
- Use a wooden spoon for stirring to avoid scratching the non-stick surface of the pot.
- For a smoother texture, blend half of the chili with an immersion blender before serving.
Serving Suggestions
Serve this chili hot in bowls topped with sliced radishes, grated cheddar cheese, and a sprinkle of fresh cilantro. A dollop of avocado and a squeeze of lime add a refreshing touch to each bite.
Storage and Make-Ahead Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving. This chili can also be frozen for up to 3 months, but it may lose some texture upon thawing and reheating.
Recipe Variations & Substitutions
Smoky Version: Add a dried chipotle pepper or a few dashes of liquid smoke for an extra smoky flavor.
Vegetarian Option: Replace the beans with more vegetables like zucchini, carrots, and sweet potatoes for a vegetarian version.
Frequently Asked Questions (FAQ)
Q: Can I use canned tomatoes instead of fire-roasted?
A: Yes, you can substitute the fire-roasted tomatoes with regular canned tomatoes. Just ensure they are well-drained to avoid making the chili too watery.
Q: How do I know if the beans are cooked properly?
A: The beans should be tender but still hold their shape. If using dried beans, check them after 30 minutes of cooking; they may need more time depending on their age and size.
Q: Can I add other vegetables to this chili?
A: Absolutely! Feel free to add any vegetables you have on hand such as corn, carrots, or green beans. Just make sure to adjust the cooking time accordingly.