28ounceskidney beans2 (14 ounce) cans; drained and rinsed
28ounceschili beans2 (14 ounce) cans; drained and rinsed
15ouncesdiced tomatoes or chili ready tomatoes; undrained
2cupslow-sodium beef broth
Optional Slurry
2tablespoonswatercold
1tablespooncornstarch
Instructions
Turn on the Instant Pot using the saute setting. Allow the liner to get hot, then add the oil, ground beef, onions, green pepper, and garlic. Break apart the ground beef and cook until it’s completely browned. Drain any excess grease if desired.
2 tablespoons cooking oil, 1 pounds ground beef, 3 garlic cloves, ½ cup white onion, 1 green bell pepper
Add the chili seasoning, kidney beans, chili beans, canned tomatoes, and beef broth. Stir the ingredients making sure that the beef broth reaches the bottom of the liner.
Close the lid, and set the valve to sealing. Use the manual (pressure cook) button and adjust the time to 20 minutes (high pressure). After the 20 minutes is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure.
Remove the lid, and stir the chili. If the chili is too thin, make the optional slurry to thicken it. Make the slurry by combining 2 tablespoons cold water with 1 tablespoon of cornstarch. Whisk until well combined, then add it to the chili. Stir for 3 to 5 minutes until chili thickens. Serve hot with shredded cheese, sour cream, jalapenos, cilantro, crackers, or cornbread.
2 tablespoons water, 1 tablespoon cornstarch
Notes
The calories listed are an approximation based on the chili ingredients and a serving size of 1-cup. Furthermore the calorie count does not include any garnishments like cheese, green onions, or sour cream (as shown in the photos). Actual calories will vary. The chili can be stored in your fridge for up to 3-days in a sealed container.