CHILI WITH DRY BEANS RECIPES
THE BEST INSTANT POT CHILI WITH DRY BEANS - ONE HAPPY ...
A warm bowl of this hearty chili is oh so comforting. Top it with shredded cheddar, sour cream and chives and serve with cornbread.
Provided by Valerie Cooper
Categories Main Course
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Start by power soaking your beans.
- Next, set the Instant Pot to 'Sauté'. Allow the pot to warm up for a couple of minutes and then place the ground beef in the pot and cook until brown.
- Add the minced garlic and sauté for another 2 minutes.
- Cut the 'Sauté' function off. Add 2 cups of water to the ground beef and then add all of the dry ingredients to the pot - chili powder, cumin, salt, pepper, and flour. Mix well.
- Add the power soaked beans along with the bean broth. If the beans did not yield a full 3 cups of bean broth, then substitute what is missing with an equal amount of water.
- Stir all the ingredients in the pot.
- Add the can of tomato paste to the top of the chili. Do not mix it in.
- Close the Instant Pot and set the pressure release valve to 'Sealing'.
- Next, set the pot to 'Manual' or 'Pressure Cook' High Pressure for 15 minutes. Allow for a 15-minute natural pressure release.
- Once the 15-minute NPR is complete, release any remaining pressure, open the pot and enjoy your chili.
Nutrition Facts : ServingSize 1 bowl, Calories 280 kcal, CarbohydrateContent 27 g, ProteinContent 24 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 49 mg, SodiumContent 366 mg, FiberContent 6 g, SugarContent 2 g
LENTIL AND BLACK BEAN CHILI | RECIPES | WW USA
This meatless chili is wonderfully warming and filling. The hearty lentils and black beans are a delicious pairing, adding color and their own unique texture. You can of course use two different types of beans, if you like. Try swapping in red kidney beans, pinto beans, or Great Northern beans in place of one of the cans of black beans. The chili is tasty served on its own, but it’s even better when topped with a dollop of sour cream and a sprinkling of shredded sharp cheddar cheese. Adjust the heat level to whatever you and your family’s taste buds can handle, going up or down on the cayenne—or omitting it altogether.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 36 minutes
Prep Time 14 minutes
Cook Time 22 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
- In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
- Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.
Nutrition Facts : Calories 59 kcal
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