Black Bean chili

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)

1. 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.

2. Close lid, vent set to SEALING. Cook on MANUAL (High) for 5 minutes, NPR or QR after 5 minutes.

3. Open the lid, check for salt. Cool for 5 minutes.

Stovetop Recipe

1. Heat deep saucepan or stock-pot at medium-high. Add olive oil, onions, and sauté for 1 minute.

2. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir.

3. 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

1. 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.