Instant Pot Chipotle Bean Chili
Why you’ll love this recipe
Make it dairy-free and vegan by substituting the cheese and yogurt with plant-based options (or by skipping them altogether)
It uses pantry staples that are likely already in your kitchen, so it’s easy to whip up in a pinch
You have three different cooking options - Instant Pot, slow cooker, or stovetop
Half Baked Harvest is all about uniquely flavorful comfort food, and this recipe is no exception
Suggested modifications
At first glance, this recipe looks daunting. I mean, it lists over 20 ingredients! But upon closer review, you’ll notice that those ingredients are actually household staples like onions, garlic, chili powder, tomato paste.
When we tested this recipe, we didn’t have peppers, carrots or Worcestershire sauce in the house, so we simply left them out and the dish still turned out fabulously.
As long as you include the spices listed in the recipe, feel free to substitute in/out various vegetables and types of beans depending on what you have lying around. Chili can be a fantastic way to clean out your fridge!
More tips and tricks
This chili is seriously versatile - eat it in a bowl, over nachos, on fries... the possibilities are endless!
Chili can be frozen and reheated, making it a perfect make-ahead meal. I like to cook a big batch and store portioned bags of it in the freezer to heat and eat as a quick and satisfying lunch or dinner.
Chipotle Bean Chile recipe
We always link back to the recipe’s original home to support the recipe author. Find the full recipe including ingredients and directions here: https://www.halfbakedharvest.com/chipotle-bean-chili/
