Originally posted on Spice Cravings
To make this a shelf stable meal:
Place 2 cans black beans, 1 can diced tomatoes, 1 4oz can diced green chilis, 1 packet taco seasoning, 1 can corn, dried onion, cocoa powder, olive oil and stock cube in the bag.
Ingredients
30 oz Black Beans (2 cans) rinsed and drained
14 oz Diced Tomatoes (1 can) or crushed
4 oz Fire Roasted Mild Diced Green Chiles 1 can
2 tbsp Taco Seasoning or less for mild
1 can corn
2-4 tbsp dried onion
2 teaspoon unsweetened Cocoa Powder optional, but highly recommended
1 tablespoon olive oil
1 cup water or stock : For thicker chili for Nachos, reduce liquid to 1/2 cup
Instant Pot Recipe (Dump & Start Instructions included)
Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, and sauté for 1 minute. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. To make this a DUMP-AND-START recipe, simply add all the ingredients to the pot and give it a stir.
Close lid, vent set to SEALING. Cook on MANUAL (High) for 5 minutes, NPR or QR after 5 minutes.
Open the lid, check for salt. Cool for 5 minutes.
Stovetop Recipe
Heat deep saucepan or stock-pot at medium-high. Add olive oil, onions, and sauté for 1 minute.
Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir.
Bring the chili to a light simmer. Then, cover the pan with a lid, reduce the flame to medium and simmer for 12-15 minutes.
Pro-tip for a Thicker Chili
After opening the lid, take a potato masher and mash the beans lightly in the pot randomly, about 4 to 5 times. That thickens the chili and gives it a creamier texture. You can also simmer it on 'saute' mode for a few minutes till it reaches your desired consistency.