The beauty of this chili is that you can basically put whatever kind of bean, vegetable, or meat you have on hand in here and it'll be great. The vegetables can even be frozen! This is my ultimate "lazy dinner" for when I'm just not feeling like slaving over a chili.
This can also be made over the stove top - it will just need to simmer for a lot longer to get that good chili flavor!
Key Base Ingredients:
-1 15oz can tomatoes and green chilies ("Rotel")
-1 3 oz can tomato paste
-1 cup water or broth
-3 tbsp chili powder
-2 tbsp cumin
-1 tsp salt
-1 15oz can black beans (or any beans on hand)
-1 15oz can kidney beans (or any beans on hand)
-1 cup butternut squash, cubed
-1 cup zucchini, chopped
-1/2 cup corn
-1/2 cup carrots, diced/sliced/strips, whatever you have!
-1 bell pepper, diced
-1 jalapeno, diced, if you'd like extra heat
-Uncooked ground meat, if desired**
*These are the ingredients I most often use in this chili. You can leave any of these out or replace them with similar ingredients that you have in the house. For example, sometimes I use black and pinto beans instead of kidney. Other times I leave the butternut squash and carrots out entirely. It is up to you!
**If using ground meat, be sure to follow Step 1. If not, disregard
-Leftover cooked meat, reheated (such as chicken, carnitas, ground meat)
1. If using uncooked ground meat in your chili, turn the Instant Pot on to "Saute" and brown the meat. Once browned and cooked, turn Instant Pot off. If not using ground meat, begin with step 2.
2. Add in whatever suggested ingredients you'd like - vegetables, beans, etc.
3. Add in the key ingredients and stir everything together.
4. Put the lid on the Instant Pot, be sure it is in the locked position and the seal is set to "seal" (not vent! always double check!)
5. Set the "Pressure Cook" manual button to 20 minutes.
6. Once the Instant Pot has built pressure and cooked for the 20 minutes, release the steam (be careful not to burn yourself on the hot steam!)
7. Stir and serve with toppings of choice.