⅔cupdried kidney beansrinsed, soaked for 8 hours and drained
⅔cupdried pinto beansrinsed, soaked for 8 hours and drained
⅔cupdried black beansrinsed, soaked for 8 hours and drained
2cupsfresh tomatoeschopped
2cupstomato paste
2teaspoondried oreganoceushed
2tablespoonmild chili powder
1teaspoonsmoked paprika
¼teaspooncayenne pepper
1 ½teaspoonground cumin
½teaspoonground coriander
3 ½cupsvegetable broth
½cupscallionchopped
Instructions
For chili place the oil in the Instant Pot and select “Sauté”. Then add the onion, bell pepper, carrot, celery and garlic and cook for about 4-5 minutes.
Press “Cancel” and stir in the remaining ingredients.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 12-15 minutes.
Press the “Cancel” and allow a “Natural” release.
Remove the lid and serve hot with the topping of scallion.