About the Recipe
Chili is not only a comfort food, it’s easy to make and good for you! Plus, it’s packed with iron from the meat and beans, and vitamin C from the tomatoes (which helps make the iron bioavailable), plus fiber and other nutrients, making it a definite win for the family! When I want to avoid the red meat and fat from the sausage, I use ground chicken and add the chorizo seasonings.
1 lb of red meat or ground chicken
3 chorizo sausages, case removed and crumbled (or ground chicken with chorizo seasoning)
1 onion, chopped
1 red pepper, chopped
1 jalapeño, chopped (optional)
3 cloves of garlic
2 tsp cumin
1 ½ tsp chili powder
1 tsp oregano
Salt and pepper to taste
2 cans pinto beans with the water (or any beans you have on hand - I had great northern this time)
1 - 28oz can chopped tomatoes or crushed tomatoes (I used crushed because the family doesn’t like the chunks of tomato)
Brown the meat and chorizo in the instant pot, add the onion, cook a bit more, then the garlic, pepper and jalapeño, stirring in between. Then add the spices, stir, then the beans and tomatoes. Give it all a stir, put on the lid and set it for 10 minutes. If you don’t have an instant pot, just simmer on the stovetop for 20 minutes (or longer, if you have time) to let the seasonings blend. Top with shredded cheese, greek yogurt or sour cream, and chopped onions. You can also add some brown rice, if you love rice with your chili. Enjoy!
Adopted from Chorizo Chili, The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph