When the temperature drops, there is one dish that reigns supreme in my kitchen: Beef and Two-Bean Chili. There is something incredibly soul-warming about a deep, spicy red sauce packed with hearty protein and tender beans.
But this isn’t just any chili. Today, we are ditching the canned beans and taking things up a notch by prepping our beans from scratch in the Instant Pot. If you’ve never used freshly cooked dry beans in your chili before, prepare to have your mind blown—the texture is a total game-changer!
Why This is the Perfect Winter Meal
Beyond being delicious, chili is a nutritional powerhouse for the colder months:
- High Fiber: The combination of pinto and kidney beans keeps you full and supports digestion.
- Immune Boosting: Garlic, onions, and peppers are loaded with vitamins to help you stay healthy during flu season.
- Metabolism Kick: The capsaicin in the jalapeños and chili powder gives your metabolism a gentle nudge.
The Secret to Better Beans: The Instant Pot
Most people reach for a can opener when making chili, but starting with dry beans adds a depth of flavor you just can’t get from a tin.
Pro Tip: For this recipe, I use 4 cups of dry beans (a mix of black and kidney).
- Add the beans to your Instant Pot with 6 cups of water (3 cups water per 2 cups beans).
- Set to Manual High for 45 minutes.
- Let the pressure Natural Release for 10 minutes before opening.
While those are cooking, you have the perfect window to prep your veggies and spices!
Ingredients
- The Meat: 3/4 lb Lean Ground Beef (5% fat or less).
- The Veggies: 2 onions, 1 carrot, 1 celery stalk, 1/3 cup green bell pepper, 3-4 cloves of garlic, and 1 minced jalapeño.
- The Tomatoes: 1 (14.5 oz) can of diced tomatoes. Note: I love using a mix of strained and fresh tomatoes for a richer, homemade texture!
- The Spices: Chili powder, cumin, dried oregano, and fresh coriander seeds.
- The Finishes: Fresh cilantro, fat-free sour cream, and red onion.
Step-by-Step Instructions
1. Mix Your Spices
For the best flavor, I use a mortar and pestle to crush fresh coriander seeds. If you only have powder, that works too, but the aroma of freshly crushed seeds is unbeatable. Get all your seasonings measured out and ready to go.
2. Sauté the Base
In a large Dutch oven or heavy saucepan, heat 4 teaspoons of olive oil. Sauté your onions, carrot, celery, bell pepper, garlic, and jalapeño. Cook these down for about 15 minutes until they are soft and translucent. This creates the “flavor base” for your chili.
3. Brown the Beef
Add the lean ground beef to the pot. Break it apart with a wooden spoon and cook until it’s no longer pink (about 5-7 minutes).
4. Bloom the Spices
Stir in your chili powder, cumin, oregano, and coriander. Let them cook with the meat and veggies for about 1 minute. This “blooms” the spices, releasing their essential oils and deepening the flavor.
5. Simmer to Perfection
Add your tomatoes (fresh, strained, or canned!) and your freshly cooked Instant Pot beans. Season with salt and pepper, bring to a boil, then reduce the heat. Let it simmer partially covered for about 30 minutes.
6. The Grand Finale
Just before serving, stir in some fresh cilantro. Ladle the chili into bowls and top with a dollop of sour cream, crunchy red onions, and a little extra cilantro for color.
What’s Your Favorite Topping?
I’m a firm believer that the toppings make the chili! Are you team sour cream, or do you prefer a mountain of shredded cheese? Let me know in the comments below!
Don’t forget to watch the full video tutorial on my YouTube channel and subscribe for more healthy winter recipes!
Life with sonja 
Leave a comment