Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Calories 33 kcal
Ingredients
- 2 teaspoons Olive Oil
- 1 medium Yellow Onion peeled and chopped
- 1 Yellow Bell Pepper seeded and chopped
- 3 Garlic Cloves diced
- 3 tablespoons Chili Powder
- 1 tablespoon Cumin
- 2 teaspoons Oregano
- 1 Chipotle Pepper chopped
- 1 teaspoon Adobo Sauce from the can of chipotle en adobo
- 2 cups Low Sodium Vegetable Stock
- 1 15-ounce can Tomato Sauce
- 1 15-ounce can Petite Diced Tomatoes
- 1 15-ounce can Black Beans drained and rinsed
- 1 15-ounce can Red Kidney Beans drained and rinsed
- 1 15-ounce can Canellini Beans drained and rinsed
- 1 15-ounce can Great Northern Beans drained and rinsed
- 1/4 teaspoon Kosher Salt
- Optional Garnish ideas: torn cilantro leaves, sour cream (if not vegan), shredded cheese (if not vegan), chopped pepper, sliced avocados
Instructions
- Select the SAUTE function on the Instant Pot. Heat the oil and add the onion, peppers and garlic. Saute until onion starts to soften (3-4 minutes).
- Add the chili powder, cumin and oregano; saute for an additional minute.
- Add the remaining ingredients, secure the lid, set the vent on SEALING and select MANUAL, High Pressure for 10 minutes.
- When complete, do a Natural Release for 10 minutes then release the remaining pressure manually, stir and serve. Garnish as desired.
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