| Prep Time | 7 minutes |
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 garlic clove minced
- 2 cups water
- 15 oz black beans canned, rinsed
- 15 oz cannellini beans canned, rinsed
- 15 oz garbanzo beans canned, rinsed
- 6 oz tomato paste
- 14.5 oz canned tomatoes crushed
- 1 tsp ground cumin
- 1/2 tbsp smoked paprika
- 1 tbsp chili powder
- salt
- pepper
- 3/4 cup shredded low-fat mozzarella
Ingredients
|
|
Instructions
- Set the Instant Pot to sauté mode and adjust to MORE (High) heat.
- Add in the olive oil. Then add onion, pepper, and garlic and sauté for a few minutes until the onion is translucent (stirring now and then).
- Set Instant Pot to MANUAL (PRESSURE COOK) mode on High for 8 minutes. Add in the water, beans, tomato paste, crushed canned tomatoes, and spices. Give the mixture a good stir (until there are no tomato paste clumps) and then lock in the lid.
- Set the valve to seal and let cook for 8 minutes.
- Once done, move valve to vent for a quick steam release. Let the steam release until you see nothing exiting the vent.
- Turn off the Instant Pot, open it, and taste. Add more spices if needed and divide the chili evenly between 4 bowls.
- Top with 2 tbsp shredded cheese on each bowl and serve.
Recipe Notes
378 calories per serving