Ingredients
Scale
- 1 cup dry red kidney beans (rinsed)
- 1 cup dry black beans (rinsed)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 lb ground beef (preferably grass-fed, can sub turkey)
- 1 10 oz bag frozen butternut squash
- 1 1/2 tbsp chili powder
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp paprika
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- 2 cup beef bone broth (we use kettle + fire)
- 1 cup filtered water
- 2 tsp cacao powder (can sub cocoa)
- salt/pepper to taste
- 1–2 tbsp chia (to thicken, optional)
Instructions
- Place rinsed beans in the instant pot. Cover with 1 inch of water (about 6+ cups) and pressure cook on high for 10 minutes. Manually release, drain and set aside.
- After cooking the beans, turn your instant pot to saute.
- Add olive oil, onion and garlic, saute for a couple of minutes.
- Add ground beef and use a metal spatula to break up into pieces. Cook beef until browned.
- Add all remaining ingredients except for the chia seeds. Note-don’t forget to add the beans back in!
- Stir chili then turn instant pot to 22 minutes and cook on high.
- Allow it to naturally release (about 15 minutes).
- If you like a thicker chili, add in chia seeds and stir.
- Serve. Top with your favorite chili toppings. Enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: American
- Cuisine: Chili