Instant Pot Fire Roasted
Black Bean Chili
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Looking for a top 10 Black Bean Chili Recipe? Here it is! This black bean chili is in between medium heat and hot, Serve it with warm crispy tortilla's, cheese and sour cream. Perfectly delicious chili with just the right amount of heat, if you like a mild chili you can always substitute mild or medium green chilis
You Will Need
1 pound black beans
1/2 pound garlic and herb pork tenderloin
8 Cups Water (or chicken broth) divided
7 fire roasted chili's divided
1 8 oz can tomato paste
1 10 oz can Ro-tel
1/4 cup diced onion
1/4 cup diced bell pepper (we used red, yellow and green to make 1/4 cup total.)
2 Heaping TBSP Chili Powder
1 TBSP Dry Roasted Garlic and Herb
1/2 TBSP Pepper
Optional- Sour Cream, Cheese, Warm Tortilla's
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Directions
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Pinch tops off green chili's, pinch most the seeds out. Cut into Chunks (all but one) leave it whole.
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Add Black Beans, whole chili, pork and 6 cups water. High pressure 45 minutes, with an instant release.
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Once your pressure valve has gone down, open lid away from you and add chopped chili's, 2 cups water, chili powder, dry roasted garlic and herb, tomato paste, diced onion, diced bell pepper, salt and pepper.
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Mix Well, and place your lid back on, press manual for 6 minutes high pressure. Instant release. Wait till pressure Valve goes down and open lid away from you, and as always
Enjoy!~
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Is Black Bean Chili healthy?
Yes! This Cheesy Black Bean Chili recipe is gluten free and contains a lot whole and fresh ingredients like bell peppers, onions, and dry roasted garlic! Cheese is a good source of protein and calcium. However, it can also be high in saturated fats and sodium. (Depending on the cheese) but if you are counting calories, it's safe to omit the cheese. It taste GREAT without it. Moderation is Everything, That way, you can enjoy the best of both worlds and get the benefits of all of the deliciousness without being too indulgent. At least that's how I live my life. Now, with that said, I LOVE cheese!~
Black Bean Chili Substitutions
This black bean chili recipe includes a lot of pantry staples or ingredients that are normally found in your kitchen. This is a black bean beef chili made with Pork, but you can easily swap out hamburger or ground turkey without any modifications. You can also substitute regular salt for the Pink Himalayan Salt. We used actual fire roasted chili's in this black bean chili, but you can get them at regular grocery stores as well, but if your ever up in Colorado, it's a real treat to pick your own, and watch them fire roast your chili's when you bring up what you picked to those at the front.
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Black Bean Chili Tips
Sometimes when I open the Instant Pot, the chili is a little more liquid that I would like. This is just what the instant pot does. If there is too much liquid add a bit of cornstarch or flour. To do this, remove about a cup of the liquid from the pot. Place it into a bowl and add a tablespoon of cornstarch. Mix with a fork until blended and return the mixture to the Instant Pot. Stir well. Repeat again if needed. If you plan on storing the black bean chili and re-heating, it will thicken on its own.
Re-Heating Black Bean Chili
Any leftover black bean chili can also be frozen in individual portions and then reheated as needed. This is a great option if you're meal prepping or want to have an easy lunch or dinner on hand during the week. Simply thaw in the fridge overnight and then reheat on the stove or in the microwave. Great for OAMC!~