Name: Pressure-Cooker Five-Bean Chili
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 pounds ground beef -; 1 carton (32 ounces) beef broth -; 1 can (28 ounces) diced tomatoes, undrained -; 1 can (15 ounces) tomato sauce -; 1 small onion, chopped -; 1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans -; 1 tablespoon paprika -; 2 teaspoons chili powder -; 2 garlic cloves, minced -; 1 teaspoon dried oregano -; 1 teaspoon ground cinnamon -; 1 teaspoon baking cocoa -; 1/2 teaspoon sea salt -; 1/2 teaspoon ground cumin -; 1/2 teaspoon cayenne pepper -; Optional: Shredded cheddar cheese and sliced jalapeno -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Five-Bean Chili

1. 2 pounds ground beef -

2. 1 carton (32 ounces) beef broth -

3. 1 can (28 ounces) diced tomatoes, undrained -

4. 1 can (15 ounces) tomato sauce -

5. 1 small onion, chopped -

6. 1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans -

7. 1 tablespoon paprika -

8. 2 teaspoons chili powder -

9. 2 garlic cloves, minced -

10. 1 teaspoon dried oregano -

11. 1 teaspoon ground cinnamon -

12. 1 teaspoon baking cocoa -

13. 1/2 teaspoon sea salt -

14. 1/2 teaspoon ground cumin -

15. 1/2 teaspoon cayenne pepper -

16. Optional: Shredded cheddar cheese and sliced jalapeno -

How to cook deliciously - Pressure-Cooker Five-Bean Chili

1. Stage

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking it into crumbles. Remove meat and drain liquid from pressure cooker. Repeat with remaining ground beef. Press cancel. Return all to pan. Stir in the remaining ingredients, except the optional ones. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and sliced jalapeno.