Quick Cooker Homemade Chili

There’s no need to plan ahead for this recipe—you can cook dried beans (without soaking!) in the same time it takes to cook your beef.

Ingredients

  • 1½ tsp (7 mL) canola oil
  • 1 large onion, chopped
  • 1   green bell pepper, seeded and chopped
  • 2   garlic cloves, pressed
  • 2 tsp (10 mL) salt
  • 1   boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (4-cm) pieces
  • 1½ tbsp (22 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 1½ tsp (7 mL) dried oregano
  • 1 tsp (5 mL) black pepper
  • 1 can (28 oz. or 796 mL) diced tomatoes, undrained
  • 1 can (6 oz. or 156 mL) tomato paste
  • 1 cup (250 mL) dried red kidney beans, rinsed
  • 2½ cups (625 mL) water
  •  Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices

Directions

  1. Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL.

  2. Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.

  3. When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL. Serve with optional toppings.

Yield:

  • 10  servings

Nutrients per serving:

U.S. nutrients per serving (about 1 cup/250 mL): Calories 290, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 790 mg, Carbohydrate 19 g, Fiber 5 g, Sugars 5 g, Protein 36 g

Cook's Tips:

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

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