Ingredients:

  • 2 Tbsp Olive Oil (or high-heat neutral oil)
  • 1 large Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 small Jalapeño, finely diced (seeds removed)
  • 3 Tbsp Chili Powder (Ancho or standard blend)
  • 1 Tbsp Cumin, ground
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican preferred)
  • 2 Tbsp Tomato Paste
  • 1 tsp Unsweetened Cocoa Powder
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 1 cup Vegetable Broth (low sodium)
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen Corn
  • Salt and Black Pepper, to taste
  • 1 Tbsp Apple Cider Vinegar (or Lime Juice)

Instructions:

  1. Select the Sauté function (Normal/Medium) on the Instant Pot. Add olive oil. Once shimmering, add diced onion and bell pepper. Sauté until the onions are translucent (about 5 minutes). Stir in the garlic and jalapeño and cook until fragrant (1 minute).
  2. Stir in the chili powder, cumin, smoked paprika, oregano, and cocoa powder. Cook for 60 seconds, stirring constantly, until the spices are highly fragrant and slightly darkened.
  3. Stir in the tomato paste. Cook for 1 minute. Pour in half the vegetable broth and use your spatula to thoroughly scrape up any browned bits from the bottom of the steel insert (deglaize the pot).
  4. Add the diced tomatoes (undrained), remaining broth, salt, and pepper. Gently pour in the rinsed beans and frozen corn. DO NOT STIR after adding the beans; keep them layered on top of the liquid/spice mixture.
  5. Secure the lid, ensure the vent is sealed. Cook on Manual/Pressure Cook (High Pressure) for 10 minutes.
  6. Allow the pressure to release naturally (NR) for 10 minutes, then manually release any remaining pressure (QR). Carefully remove the lid.
  7. Stir the chili thoroughly. Stir in the apple cider vinegar or lime juice to brighten the flavor profile. Taste and adjust salt, pepper, or heat level as desired. Serve hot.