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.
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!
If you are not familiar with Chorizo, it’s a spicy sausage 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.
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 don’t already have an Instant Pot, you can get one right off their Official Website.
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If you are looking for more great Instant Pot recipes you can find them here.
How to Make Spicy Chorizo and Bean Chili
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 the 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 a 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!
Spicy Chorizo and Bean Chili
Ingredients
- 1/2 Cup Dried Pinto Beans
- 1/2 Cup Dried Red Kidney Beans
- 1/2 Cup Dried Black Beans
- 12 oz 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
how to make this recipe
- 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!
Equipment
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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