Homestyle chili

​I love the ease of using my pressure cooker (Insta-pot) for meals when I just want to set it and forget it.  This recipe will also work very well in a slow cooker (crock-pot) overnight on low, which is my preferred method.  Either way this chili will be delicious!
When it comes to cooking beans, they are better digested when soaked at least overnight.  If you have a hard time with beans, try soaking them at least 24 hrs, making sure to dump the old water, rinse, and add fresh water every 6 to 8 hrs.
Don’t be afraid to get creative with this Chili recipe.  You can mix up some of your ingredients.  Sweet Potatoes, Carrots, Bell peppers, or just about any of your favorites will add a fun delicious twist to your table.

​Add the following ingredients to at least  a 6qt Insta-pot, or Crock-pot
1 cup Pinto Beans
2 cups Kidney Beans
1 large Sweet Potato, diced
Or
3-4 large Carrots, diced
1 large Onion, diced
2-3 cloves of Garlic, coarsely chopped
2 cans Diced Tomatoes (14-15oz)
1 Tbsp Salt
2 Tbsp Paprika
2 Tbsp Cumin
1-2 tsp Chili Powder
2 tsp Onion Powder
1 tsp Garlic Powder
Fill pot with water, just enough to cover your ingredients 

​When I’m using my Crock-pot, I set it to low and let it cook overnight (it will be perfect by supper time the next day).  If I’m using my Insta-pot, I use the manual setting and set the timer for 75 minutes.
 
I absolutely love this chili recipe!  Try sprinkling some fresh diced onion and adding a dallop of cashew cream on top with a slice of yummy corn bread!

Click HERE for printable PDF