Serves:
3
Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes
Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 35 minutes
Helpful equipment
- Large pot or Dutch oven
Ingredients
- 1/2 cup uncooked kidney beans or 1 15 oz. can kidney beans
- 3 roma tomatoes or 1 can fire-roasted diced tomatoes
- 1 mini red bell pepper, diced or 2 tbsp. roasted, red pepper
- 1/2 lb. ground beef or turkey
- 2 cloves garlic, minced
- 1/4 onion, diced
- 1 tbsp. tomato paste
- 1 tbsp. adobo sauce with 1 chipotle chili or to taste
- 1/2 tsp brown sugar or to taste
- 1/4-1/2 tsp salt or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- .5 - 1.5 tbsp. chili powder or to taste
- Optional: 2 green chili pepper and 1 poblano pepper, diced
- 1/2 - 3/4 cup beef or chicken stock
- 1 tbsp. freshly chopped cilantro or 1 tsp dried cilantro
To make turkey chili, include:
- 1/2 tsp oregano
- 1 bay leaf
- 1/3 cup sweet corn
- Optional: 1 stalk celery, diced
Instructions
Step 1
Prepare the kidney beans (if not using canned). Rinse the dry kidney beans thoroughly. Add them to the Instant Pot with 1.5 cups of water or broth (no soaking required). Lock the lid and pressure cook for 40 minutes, followed by a 15-minute natural release.
Step 2
Prepare the Fire-Roasted Tomatoes (if not using canned). Coat the roma tomatoes and red bell pepper lightly with oil. Place them in an air fryer and cook at 400°F (200°C) for 7–10 minutes or until the skins are blistered, flipping if needed. Let them cool before peeling. Mash the tomatoes and dice the bell pepper after removing the seeds.
Step 3
(Optional) Defatting the ground meat. If you prefer leaner chili, heat a pan over high heat and add the ground meat. Break it up finely with a spatula and cook until browned. Drain and discard excess fat and impurities, then set aside.
Step 4
In a large pot over medium heat with a tsp of oil, add garlic and onion, cooking until the onions are translucent. Stir in the red bell pepper (and celery if making turkey chili).
Step 5
In a large pot over medium heat, add 1 teaspoon of oil, then sauté the garlic and onion until the onions turn translucent. Stir in the roasted red bell pepper (and celery if making turkey chili).
Step 6
Add the ground meat, breaking it up as needed, and cook until fully browned. Stir in the tomato paste, adobo sauce with chipotle pepper, brown sugar, salt, garlic powder, onion powder, paprika, cumin, black pepper, chili powder, and any optional peppers. If making turkey chili, also add oregano.
Step 7
Mix everything thoroughly, then pour in ½ cup of chicken or beef stock. For turkey chili, add a bay leaf. Bring to a boil, then cover and simmer for 10–20 minutes, stirring occasionally. Add an extra ¼ cup of stock if needed.
Step 8
Halfway through cooking, stir in the kidney beans (and sweet corn if making turkey chili).
Step 9
Once the meat is tender and the flavors are well combined, stir in the chopped cilantro. Remove from heat and serve with your choice of toppings, such as avocado or guacamole, cheese, sour cream, salsa, or lime wedges; and pair with rice, lettuce wraps, tortillas, or cornbread.
Notes
- Green chili peppers: Common varieties are Anaheim, jalapeño, or Serrano peppers, with heat levels ranging from mild to very spicy.
- Adobo sauce: Typically found canned and labeled as chipotles in adobo sauce, this smoky, spicy sauce is made with chili peppers, vinegar, and a blend of aromatic spices, adding depth and heat to the dish.
- Roasting alternatives: Instead of using an air fryer, you can roast the tomatoes and mini red bell pepper(s) over an open flame or in the oven for a rich, charred flavor.
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