About the Recipe
This Instant Pot Black Bean Chili is a simple, nutrient-rich meal you can rely on. Made entirely from whole plant foods, it’s high in fiber, loaded with antioxidants, and naturally oil-free. Despite its simplicity, the flavors are rich and satisfying, and the entire recipe cooks in a matter of minutes—proof that healthy eating can be both easy and delicious.
Ingredients
1 onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 jalapeño pepper, minced with seeds (seeded if you prefer a milder chili)
6 large garlic cloves, minced
3 (15-ounce) cans black beans, rinsed and drained, or 4 ½ cups cooked black beans
2 (15-ounce) cans refried black beans (or mash 3 cups cooked beans or two 15-ounce cans black beans)
2 cups your favorite salsa (we use Kirkland Signature Organic Salsa, Medium)
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups corn, fresh or frozen
Low-sodium vegetable broth, as needed to adjust consistency
Sea salt to taste (optional — the salsa usually provides enough saltiness)
¼ cup chopped fresh cilantro or parsley, for garnish
Preparation
Sauté the aromatics:
In your Instant Pot, sauté the onion, bell peppers, jalapeño, and garlic with a splash of water. Cook until softened, about 5 minutes.
Pressure cook:
Add the remaining ingredients (refried beans, black beans, salsa, corn, chili powder, and cumin). Do not add salt yet.
Seal the lid and set the Instant Pot to Manual (High Pressure) for 2 minutes.
Finish and serve:
When the cooking time ends, carefully release the steam. Taste and add salt only if needed. Serve warm, garnished with fresh cilantro or parsley.
Tip: This chili is excellent on its own or served over rice.
No animals were harmed during the creation of this recipe!
