Introduction
Chili is a beloved comfort food that combines the rich flavors of tomatoes, beans, peppers, and a variety of spices, creating a warming dish perfect for any day of the week. Using a multi-cooker, like an Instant Pot or a Ninja Foodi, simplifies the process, reducing the time and effort while still delivering a hearty, flavorful meal. This post will guide you through a simple yet delicious chili recipe, making the most of your multi-cooker’s functionality to create a dish that’s both comforting and convenient.
Ingredients
Here are the essentials you’ll need for this multi-cooker chili:
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 cans (15 ounces each) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: Jalapeño for added heat, shredded cheese, sour cream, green onions for toppings
Step 1: Browning the Meat
Start by selecting the Sauté function on your multi-cooker. Once hot:
- Add the ground beef or turkey. Cook until browned, breaking it up with a spatula as you go.
- Season with salt and pepper to taste.
- Remove the meat from the cooker and set aside, leaving the drippings.
Step 2: Sautéing the Vegetables
Without cleaning the inner pot:
- Add the diced onion, minced garlic, and bell pepper.
- Cook for about 5 minutes until the onions are translucent and the bell pepper softens.
- If needed, add a tablespoon of oil to prevent sticking.
Step 3: Combining Ingredients
Now, you’ll bring everything together:
- Return the browned meat to the pot.
- Add the rinsed kidney beans and black beans.
- Pour in the crushed tomatoes and tomato sauce.
- Stir in the chili powder, cumin, smoked paprika, and any other spices you prefer.
Step 4: Cooking the Chili
Set your multi-cooker to:
- Bean/Chili setting (or Pressure Cook) for 20 minutes.
- Once the cooking cycle is complete, use a natural release for 10 minutes, then perform a quick release to finish.
Step 5: Adjusting Consistency and Flavor
After releasing the pressure:
- If the chili is too thin, you can use the sauté function to cook off some of the excess liquid. However, the chili will naturally thicken as it sits.
- Taste and adjust the seasoning with salt, pepper, or additional spices as needed.
Step 6: Serving Suggestions
Pair your chili with:
- Cheese, sour cream, and green onions for toppings.
- Fresh cornbread or crusty bread.
- Corn chips for a crunch.
🔥 Note: If you prefer a thicker chili, after cooking, you can blend a small portion and stir it back in, or use the sauté function to reduce excess liquid.
Step 7: Storing and Freezing
Chili often tastes better the next day:
- Let the chili cool down before storing.
- Refrigerate in an airtight container for up to 3-4 days.
- Freeze in freezer-safe containers or bags for up to 2 months.
Wrapping Up
Cooking chili in a multi-cooker offers the ease of one-pot cooking, intensifies flavors, and can be customized to suit your taste. From choosing your meat, adjusting the spice level, to serving with a variety of toppings, this recipe is all about comfort with minimal effort. With just a few ingredients and straightforward steps, you can enjoy a hearty meal that’s ready in no time, or savored over the week or even months when frozen.
Can I use a different type of bean?
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Absolutely! Pinto beans, black-eyed peas, or even chickpeas can substitute or add variety to your chili.
What if I don’t have a multi-cooker?
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This recipe can be adapted for the stovetop or slow cooker. For stovetop, brown the meat, sauté vegetables, then simmer for 1-2 hours. Use the low and slow approach with a slow cooker, cooking for about 6-8 hours.
Can I make this chili vegan?
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Yes, simply omit the meat and add more beans, lentils, or even textured vegetable protein (TVP) for a protein boost.
