It wouldn’t be the Super Bowl without chili! And I’m super excited to share this Instant Pot version!
I’ve made a lot of chili’s, but have not been very good about writing down a recipe. So I really forced myself to measure this time. 🙂 I also haven’t been very good about using the Instant Pot my hubby bought me almost two years ago. Eeek! I’ve been a slow cooker gal for so many years, even before we had our kiddos. So I feel like it took me awhile to transition. lol. But I’ve come to love all that an instant pot can do! I mean the sauté function..that saves me a pan or two! (You can also make this chili using a slow-cooker btw, and I’ve included those instructions in the recipe too)
The key to a really great chili is a good foundation of spices. There are so many directions you can go. My spice profile is really consistent with blends I use for Mexican food…cumin, chili powder, and smoked paprika. I just love all the warmth. I also like to add turmeric; it gives it that extra earthy flavor. I usually like to add cayenne pepper too, but since I knew my kiddos would be eating it, I left out this time.
When it comes to chili, I’m more about the beans than the meat. I love the creaminess that the beans add, not to mention the gorgeous colors. The bean combination for this chili is a wonderful contrast of colors and flavor. I chose cannellini beans because they are my favorite bean. They have an almost silky texture and a little bit of nuttiness. I chose black beans because they’re such a crowd pleaser, they have a mild flavor and everyone in my family loves them. Â And where would chili be without kidney beans?? They are a must for their slight sweetness and meaty texture.
Even though I could eat chili with beans only, I know my hubby would be asking me where the protein is. I prefer chicken to keep it a little lighter and for this recipe I used chicken thighs only. But you could certainly substitute with chicken breasts or a combination of both.
Before the chili is complete, I like to add some kind of hearty green (I mean, I’ll get my family to eat more greens anyway that I can). I used baby dino kale for this one and it is sooo good.
When I serve my chili, I start by scooping a few ladlefuls in my favorite bowls. And then I top it with a big ‘ole scoop of steamed rice. The rice is totally optional. But I grew up eating steamed rice with everything so for me it makes it extra comforting.
And then it’s time to add the toppings. Almost more important than the chili itself are ALL the toppings!!
I’m a big fan of having a little bit of everything. Some of my favorites are sour cream, shredded jack cheese, jalapeños (fresh or pickled), sliced radishes, scallions, and some kind of chip. Corn and tortilla chips work well and this time i went with plantain chips! Sooo good.
I love this recipe so much and hope you enjoy it too friends!! Thanks as always for reading and let’s go Niners!!! 🙂
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon minced garlic
- 2 lbs chicken thighs (or chicken breasts or combo of both), rinsed and pat dried
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Freshly ground salt (1½ teaspoons) and pepper (1 teaspoon)
- 2 cups chicken broth
- 1 can (28 oz.) of crushed tomatoes
- 1 tablespoon of tomato paste
- 1 can (15 oz.) of cannellini beans
- 1 can (15 oz.) of black beans
- 1 can (15 oz.) of kidney beans
- 2 cups baby dino kale
- Optional: steamed rice
- Optional toppings: Sour cream, shredded jack cheese, chopped scallions, sliced radishes, sliced jalapeños, chopped avocado, plantain chips (or tortilla or corn chips)
- Instant Pot: Set instant pot to sauté and add 1 tablespoon of vegetable oil. Add chopped onion and sauté for 2 minutes. Add garlic and all other spices including salt & pepper and sauté for another minute. Cancel the sauté and then add chicken broth, crushed tomatoes, and tomato paste and give a good stir. Nestle the chicken breasts into the pot and set the instant pot to pressure cook for 20 minutes. Release steam then set the instant pot to sauté again. The chicken will be very tender so you can shred in the pot. Once you have shredded the chicken, add all the beans and then the baby dino kale. Stir and let cook for another 5-8 minutes. Do a final taste test for salt & pepper. Place a few big ladle-fulls in your favorite bowl. Add a big ol' scoop of steamed rice (optional) and all your fave toppings! Enjoy!
- Slow-cooker: Set slow cooker to high so it begins to heat up. In a sauté pan, add a tablespoon of vegetable oil and bring to medium heat. Add the onions and sauté for 2 minutes. Add the onions to the slow-cooker, then add the garlic and spices, including salt & pepper. Stir together, then add the chicken broth, crushed tomatoes, and tomato paste and give it a good stir. Nestle the chicken thighs in the liquid, cover with the lid and cook on high for 4 hours. After 3 hours, shred the chicken in the slow cooker. Then add in the beans and baby kale and stir. Do a final taste test for salt & pepper. Place the lid on and cook for the final hour.
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