InstaPot Cocoa Chili

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AuthorChef
Category, , Cuisine,

Ingredients

 2 tbsp canola oil
 1 large red onion, medium dice (save a little for topping)
 1 red bell pepper, medium dice
 4 cloves garlic, minced
 2 tsp salt
 ½ tsp ground black pepper
 2 tbsp tomato paste
 1 lb ground pork, chicken or beef
 3 tbsp chili powder
 3 tbsp PURE DARK™ Aztec Cocoa Powder
 2 tsp ground cumin
 1 tsp dried oregano
 1 15 oz can black beans, drained and rinsed
 1 15 oz can corn, drained and rinsed
 1 15 oz can diced tomatoes (fire roasted or regular)
 1 4 oz can diced green chilies
 2 cups vegetable or chicken stock (low sodium)
 2 tbsp stone ground corn flour (used to thicken if needed)
 1 tbsp POD & BEAN™ Green Chili Hot Sauce
 garnishes (sour cream, shredded cheese, minced red onion and cilantro leaves)

Directions

1

Set instant pot to high sauté and add canola oil; when ready add onions, peppers, and garlic

2

Sauté for 3 minutes until softened; add salt, pepper, and tomato paste; mix and sauté until it turns a dark brown (about 2 minutes)

3

Add protein of your choice, mix to break into small pieces and cooked until just done

4

Add the all the spices and continue to mix for 1 minute to bloom the spices

5

Add beans, corn, tomatoes, and green chilies; sauté for another 2 minutes

6

Add stock and mix well; close lid and set for pressure cooker (High, Manual) for 16 minutes and do a natural release

7

If too watery, whisk in corn flour 1 Tbsp. at a time OR use REDUCE function

8

When ready, add hot sauce and season with salt/pepper to taste

9

Serve with garnishes on the side

Ingredients

 2 tbsp canola oil
 1 large red onion, medium dice (save a little for topping)
 1 red bell pepper, medium dice
 4 cloves garlic, minced
 2 tsp salt
 ½ tsp ground black pepper
 2 tbsp tomato paste
 1 lb ground pork, chicken or beef
 3 tbsp chili powder
 3 tbsp PURE DARK™ Aztec Cocoa Powder
 2 tsp ground cumin
 1 tsp dried oregano
 1 15 oz can black beans, drained and rinsed
 1 15 oz can corn, drained and rinsed
 1 15 oz can diced tomatoes (fire roasted or regular)
 1 4 oz can diced green chilies
 2 cups vegetable or chicken stock (low sodium)
 2 tbsp stone ground corn flour (used to thicken if needed)
 1 tbsp POD & BEAN™ Green Chili Hot Sauce
 garnishes (sour cream, shredded cheese, minced red onion and cilantro leaves)

Directions

1

Set instant pot to high sauté and add canola oil; when ready add onions, peppers, and garlic

2

Sauté for 3 minutes until softened; add salt, pepper, and tomato paste; mix and sauté until it turns a dark brown (about 2 minutes)

3

Add protein of your choice, mix to break into small pieces and cooked until just done

4

Add the all the spices and continue to mix for 1 minute to bloom the spices

5

Add beans, corn, tomatoes, and green chilies; sauté for another 2 minutes

6

Add stock and mix well; close lid and set for pressure cooker (High, Manual) for 16 minutes and do a natural release

7

If too watery, whisk in corn flour 1 Tbsp. at a time OR use REDUCE function

8

When ready, add hot sauce and season with salt/pepper to taste

9

Serve with garnishes on the side

InstaPot Cocoa Chili

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