This is the perfect weeknight meal for quite literally anyone! Whether you throw it in the Instant Pot when you get home from work, or slow cook it while you are at work – you’ll have a delicious, cozy meal ready just in time for dinner. It’s easy to make, full of flavor, and super filling.
As someone who is not the biggest fan of leftovers, this is one of the only things I actually love taking to work and reheating for lunch. You can also freeze chili in an airtight container for up to 3 months.
Okay. I am fully aware that there is a huge debacle regarding beans in chili, especially in Texas. Look, if I’m making a Frito Pie or Chili-Cheese Dog, I would probably prefer to nix the beans. But beans just add a little more substance to a bowl of chili, so that’s how I’ll be making mine.
Prep Time 15 minutes
Cook Time 25 minutes
Serves 8 people
- 1 Pound Ground Beef (Frozen or Thawed)
- 1 Can Black Beans, Drained
- 1 Can Red Kidney Beans, Drained
- 1 Can Lentils, Drained
- 1 Can Tomato Paste
- 1 Can Tomato Sauce
- 1 Can Fire Roasted Diced Tomatoes
- 1 Can Corn, Drained
- 1 Yellow Onion, Roughly Chopped
- 4 Cloves Garlic, Minced
- 1/2 Red Bell Pepper, Diced
- 1/2 Green Bell Pepper, Diced
- Chili Powder
- Garlic Powder
- Onion Powder
- Turn on Instant Pot to “Meat/Stew” setting.
- Add onion, garlic, bell peppers and tomato paste to the pot. Stir until vegetables are coated with tomato paste. Season with chili powder, cumin, onion powder, garlic powder, salt, pepper and cayenne, to taste. (Start with about 1/2 tsp of each. You can always add more later.)
- Add in beans, lentils, tomato sauce, diced tomatoes, corn and beef.
- Close Instant Pot and set timer for 25 minutes for thawed beef, or 35 minutes for frozen.
- When timer goes off, release pressure and open the pot. If you choose to add more seasoning, do that now.
- Serve topped with sour cream, shredded cheese and a side of cornbread.
The Easy Way :
- Dump all of the ingredients into the pot, in any order, and stir together once cooked. It’s fine, I promise.
- When you are eating leftovers change it up a bit! You can add avocado, tortilla strips, saltine crackers, or anything your heart desires! I hate leftovers and this is how I can manage to eat the same thing multiple days in a row.
- This recipe also works in a slow cooker/crock pot! Follow the same instructions above, and then cook on low for 6-8 hours or high for 3-4 hours.
- Trying to eat less beef? Swap with ground turkey or ground chicken for an equally delicious chili.