Chili: A Simple Versatile Dish to Make, Delicious and Nutritious to Eat

A warm, hearty bowl of chili on a cold day just screams comfort food to me. You can mix and match it with a variety of different types of beans or keep it simple by using chili beans. Spice it up or keep it mild. Whatever your heart desires. You can prepare it on the stove stop or Instant Pot to save time, or cook it slowly in a Crock-Pot. Whatever best suits your needs.

INGREDIENTS

• 1/2 cup chopped red pepper 
• 1 cup chopped onion 
• 1 jalapeno pepper minced
• 2 garlic gloves minced
• ​1 pound of ground beef or ground turkey
• 2 - 14.5 oz can diced tomatoes
  
• 1 - 8 oz can of tomato sauce
  
• 1 cup of salsa
  
• 1 - 15 oz can light kidney beans rinsed and drained
  
• 1 - 15 oz can black beans rinsed and drained
  
• 1 - 15 oz can chili beans rinsed and drained
  
• 1 - 15 oz can pinto beans rinsed and drained
  
• 1/4 teaspoon pepper
  
• 2 tablespoons chili powder
  

DIRECTIONS

In a large saucepan cook ground beef or turkey, onion, peppers and garlic till meat is browned and onion is tender. Drain fat. I'm using the Instant Pot to cook the chili tonight so I saute the meat and vegetables inside the pressure cooker first.

Stir in undrained tomatoes, the rinsed and drained beans, tomato sauce, salsa, pepper, and chili powder. Add 1 cup of water if cooking it in the Instant Pot.

Stove top: Bring to boil; reduce heat. Cover and simmer for 20 minutes.
Crock Pot: Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Instant Pot: Close and lock the lid in place; Set valve to sealing. Click the manual button and set it for 10 minutes. When time is up, let the pressure come down naturally for 20 minutes. 

Serve and enjoy!