- 3 cups chunky-style mild or hot red salsa (24 ounce jar)
- 3 1/2 cups white, black, or navy beans (30 ounce) jar drained and rinsed
- 2 cups beef chicken, or vegetable broth
- 8 ounces frozen bell pepper strips or 2 medium red or green bell peppers; stemmed, cored, and cut into thin strips, 2 cups
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1/2 tsp table salt
- 25 ounce frozen mini or bite-sized meatballs 1 ounce each, even vegan and/or gluten-free if that’s a concern (1 bag)
- 2/3 cup tomato paste 1 can 6 ounce
- Press the button for SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F. Set the time for 10 minutes,
- Mix the salsa, beans, broth, bell pepper strips, chili powder, cumin, and salt in an Instant Pot. Cook, stirring often, until many wisps of steam rise from the liquid. Turn off the SAUTÉ function and stir in the meatballs. Lock the lid onto the cooker.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
- Option 2 All Pressure Cookers
Press Bean/Chili, Pressure cook or Manual. Set if for High pressure for 8 minutes with the Keep Warm setting off. The vent must be closed
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
- Press the button SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F. Set the timer for 5 minutes.
- As the chili comes to a simmer, stir in the tomato paste until smooth. Continue cooking, stirring often, until somewhat thickened, 1–2 minutes. Turn off the SAUTÉ function and set aside for 5 minutes to continue to blend the flavors and help the chili to set up.
• Of all the chilis in this book, this one calls out most to be served over cooked, long-grain, white rice.
• Or go all out and serve it over cooked buckwheat (not kasha, but dried, plain buckwheat).
• Garnish the servings with sour cream, pickled jalapeño rings, minced fresh jalapeño, minced red onion, pickled onions, and/or shredded cheese, particularly sharp