Dinner is ready in a flash with this instant pot black bean chilli. Perfect served with boiled rice, potatoes or fresh bread.
View the original recipe via:
Note: if you are using dried black beans, you will need to soak them overnight.
Peel and finely chop the onions and garlic cloves. Remove the seeds from the yellow, red and green peppers and cut them into small cubes.
Add a dash of olive oil to the instant pot, along with the onion, garlic and peppers. Stir to combine. Now add the mixed mince, tomato purée, diced tomatoes, soaked black beans and all the spices.
Add 300 ml of beef stock and stir well. Close the instant pot and select the "chilli" setting. This mode is available on most instant pot devices, running for up to 30 minutes.
Serve this instant pot black bean chilli with boiled potatoes, rice or some bread. Enjoy your meal!
What quantity of black beans should I soak, and for how long?
To get 400 grams of soaked black beans, you need 200 grams of dried beans. These have to soak in a bowl for at least 8 hours (to absorb water).
Can this recipe be made without an instant pot?
The main difference between this recipe and traditional cooking methods is that an instant pot makes this dish quick to prepare. You can make this chilli in a slow cooker, or casserole with a lid. The cooking time will be a few hours longer.
How long can I keep instant pot black bean chilli?
The chilli can still be heated up and enjoyed for up to 2 days after preparation. You can also easily freeze this chilli in a container or plastic bag. Very handy if you don't have the time, nor inclination, to cook!
Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!