Spicy Chorizo and Bean Chili

This Spicy Chorizo and Bean Chili is so easy to make in your Instant Pot. Not only is it easy but a super delicious chili.

Spicy Chorizo and Bean Chili

If you like your chili on the spicy side, then you need to try this Spicy Chorizo and Bean Chili. It’s packed full of Beans and Chorizo with tons of yummy spices.

The nice thing about this recipe is that using your Instant Pot, it can be ready within 1 hour with only 1 pot to clean!

Spicy Chorizo and Bean Chili

If you are not familiar with Chorizo, it’s spicy ground pork used in many Mexican dishes. Now while Chorizo tastes great, it isn’t very diet friendly.

Chorizo is relatively high in protein, it is also high in calories and fat, making it something you shouldn’t consume often if you are trying to lose weight.

Spicy Chorizo and Bean Chili

If you prefer a nice chili with a little less kick to it, then I suggest you try one of my other chili’s. Either way, you can’t go wrong!

Check these other Chili Recipes out: White Bean and Chicken Chili, Colorado River Turkey Chili, Spicy Chicken Chili.

If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.

If you are looking for more great Instant Pot recipes you can find them on my Instant Pot Recipes Page.

Spicy Chorizo and Bean Chili

You will need the following ingredients to make this Spicy Chorizo and Bean Chili recipe in your Pressure Cooker (see recipe card for quantities): Dried Pinto Beans, Dried Red Kidney Beans, Dried Black Beans, Chorizo, Vegetable Oil, Yellow Onion, Salt, Tomato Paste, Garlic Cloves, Chili Powder, Chipotle Chili Powder, Ground Cumin, Ground Coriander, Crushed Tomatoes, Water and Fresh Cilantro.

  1. Drain and rinse the beans in a colander. Set aside.
  2. Press saute on your Instant Pot. Add chorizo and cook for 3 to 4 minutes, stirring to break up meat. Remove cooked Chorizo from Instant Pot to a bowl.
  3. Heat oil in the pot. Add onion, cook and stir three minutes or until softened.
  4. Add salt, tomato paste, minced garlic, chili powders, cumin and coriander to the Instant Pot. Cook and stir for 1 minute. Stir in tomatoes, water, and beans and mix well.
  5. Secure the lid and move the pressure release valve to the sealing position. Press manual. Cook at high pressure for 20 minutes. When cooking is complete, use a natural release for 10 minutes then do a quick pressure release for the remaining pressure.
  6. Serve in a bowl topped with cilantro, cheese, and chips!

Printable Recipe Card

Spicy Chorizo and Bean Chili

Spicy Chorizo and Bean Chili

This is a yummy SPICY Chili that you can easily make in your Instant Pot. Just a few minutes to prep and let the Pressure Cooker do all the work! If you like your Chili with a kick, then this Chili recipe is for you!
4.41 from 5 votes
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course Main Course
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
 

  • ½ Cup Dried Pinto Beans
  • ½ Cup Dried Red Kidney Beans
  • ½ Cup Dried Black Beans
  • 12 oz Ground Chorizo
  • 1 Tbsp Vegetable Oil
  • 1 Yellow Onion, Diced
  • 1 Tbsp Salt
  • 2 Tbsp Tomato Paste
  • 5 Garlic Cloves, Minced
  • 1 Tbsp Chili Powder
  • 1 Tbsp Chipotle Chili Powder
  • 2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 28 oz Crushed Tomatoes
  • 2 Cups Water
  • Fresh Cilantro

Instructions
 

  • Drain and rinse the beans in a colander. Set aside.
  • Press saute on your Instant Pot. Add chorizo and cook for 3 to 4 minutes, stirring to break up meat. Remove cooked Chorizo from Instant Pot to a bowl.
  • Heat oil in pot. Add onion, cook and stir three minutes or until softened.
  • Add salt, tomato paste, minced garlic, chili powders, cumin and coriander to the Instant Pot. Cook and stir for 1 minute. Stir in tomatoes, water and beans and mix well.
  • Secure lid and move pressure release valve to sealing position. Press manual. Cook at high-pressure for 20 minutes. When cooking is complete, use natural release for 10 minutes then do a quick pressure release for the remaining pressure.
  • Serve in a bowl topped with cilantro, cheese and chips!

Notes

It’s best if you let the dry beans soak before using – ideally 8 hours or more.
This recipe can be adapted for a crock pot by using canned beans instead of the dried beans. Cook on medium for 4 hours stirring once after 2 hours.

Nutrition

Calories: 382kcalCarbohydrates: 34gProtein: 20gFat: 19gSaturated Fat: 7gCholesterol: 37mgSodium: 1601mgPotassium: 1088mgFiber: 8gSugar: 6gVitamin A: 875IUVitamin C: 13mgCalcium: 101mgIron: 4.9mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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4.41 from 5 votes (4 ratings without comment)

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One Comment

  1. Toni says:

    This chili did not disappoint