This recipe was inspired by not wanting to go grocery shopping! Some of my best meals can come from using up what I got! I made this chili in about an hour using my instant pot. It could also be made in a crock pot on low for about 6 hours. This recipe makes about 8 servings. ADDED Bonus: Chili makes the best leftovers! It gets better each time you heat it up! I like this best over brown rice with cheese on top. Also goes great with some avocado & side of cornbread!

Chili is great because you really can’t go wrong! I’ve used tomato paste, brown ale, and fresh diced tomatoes which also turns out pretty bomb.com.

Ingredients:

1 bell pepper- diced

1 white onion-diced

tsp minced garlic

Handful of mushrooms-diced

1 can drained/rinsed black beans

1 can drained/rinsed kidney beans

1 can diced tomatoes w/ green chilis

1 can crushed tomatoes (16 oz)

1 tbsp brown sugar

Spices: chili powder, garlic powder, onion powder, cayenne pepper, black pepper, oregano (in order of greatest to smallest used)

Directions:

Add olive oil to Instant pot, on sauté function. Once hot cook peppers, onion, and mushroom, until mushrooms are translucent. Add minced garlic. Next add spices and allow to toast for about 1 minute. Next add beans, tomatoes, and brown sugar. Stir, and taste. Adjust seasoning as needed. Put lid on, place in seal position, and pressure cook for about 30 minutes.

Hope you love it! Snap me a pic if you make it! :)