Print Recipe

Instant Pot Southwest Chili

Cook Time30 mins
Course: Soup
Author: Forrest Green Farm

Ingredients

  • 1 lb FGF ground beef or FGF ground pork (italian or chorizo)
  • 1/2 lb FGF smoked uncured bacon cooked then chopped
  • 1 tbsp sunflower oil or other high heat oil
  • 1 onion, diced
  • 1 bell pepper, diced red, orange, yellow or green
  • 2 garlic cloves, minced
  • 2 cups chicken bone broth
  • 2 15 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can yellow corn, drained or 1½ cups fresh or frozen
  • 3 tbsp FGF Southwest Seasoning
  • 1 tbsp jalapeno, diced
  • ¼ tsp paprikia
  • ¼ tsp chili powder
  • ¼ tsp oregano
  • salt & pepper, to taste

Chili Garnish

  • shredded cheese
  • cilantro
  • sour cream
  • hot sauce

Instructions

  • Turn your instant pot to sauté, medium, and add the bacon slices.
  • Cook until crispy, stirring often to cook evenly.
  • Remove the bacon to a paper towel lined plate.
  • Add the ground meat and cook until browned (add 1 tbsp of oil if you think the meat will stick, you might not need to with the grease from the bacon though).
  • Add the onion, garlic and bell pepper and cook until tender.
  • Drain off any excess grease, just tilt the pot and use a large spoon to scoop it out.
  • If you are using frozen bone broth  Souper Cubes add them now and heat until melted. Stirring occasionally.
  • Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the bottom of the pot.
  • Add all of the remaining ingredients and the chopped up bacon and stir to combine.
  • Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 30 minutes. Allow pressure to release naturally or let sit for 10-15 minutes then quick release with the vent.
  • Serve with sour cream, cheese, hot sauce and cilantro!