The weather here in Phoenix may not be as cold as winter in the rest of the U.S., but for us here in Arizona, it’s rather chilly – especially after you have spent the entire summer with temps above 110 degrees.
When I’m looking for a belly-warming recipe for weeknight meals, chili is often our go-to — it’s warm, comforting, full of rich flavor, and delicious when topped with shredded cheese, diced onions, and sour cream, and paired with your favorite cornbread recipe.
This recipe starts with a dry mix of 15 beans – we first picked this up from our CSA share and fell in love with them; now, we use these hearty beans to make a healthy chili that everyone loves. This chili would also be great to serve to a crowd — grab all your toppings and make a chili bar, with sour cream, jalapeno, shredded cheese, diced onions and more.
Serve this chili with a generous side of cornbread, or switch it up and dump over rice, or a bowl of noodles, too!
Prepare to make this soup ahead of time by cooking 1 single cup of dry, 15 bean mix with 5 C. of water in your Instant Pot on high pressure for 43 minutes. Allow to release naturally, then drain the beans and set aside.
Brown a pound of ground beef on saute mode in the Instant Pot, taking care to season with salt and pepper. Before the beef has fully browned, add the diced pepper and onion and saute until soft. Add in 2 cans of diced tomatoes, a half can of tomato paste, and 2 C. of beef broth along with your cooked beans. Give it a good stir, add your seasonings and place the lid on the Instant Pot.
Set the pot for manual (high pressure) for just 10 minutes. Once the pot beeps done, allow the pot to naturally release for 5 minutes and do a quick release on any remaining pressure. Add additional broth if you prefer a thinner chili – serve in bowls topped with diced onion, shredded cheese, and sour cream and serve alongside your favorite cornbread recipe.
We love this sweet potato hatch chile cornbread!
Don’t want to cook up dry beans prior to making this recipe? Feel free to substitute (2) cans of cooked, canned beans, well drained, for the 15-Bean mix.