A hearty taco chili that uses ground beef and is full of corn, tomatoes and lots of flavor!
1CanBlack Beans15 Ounces
1 CanKidney Beans16 Ounces
1 1/2CupsCornWe buy the frozen roasted corn at Trader Joes
2CansFire Roasted Diced Tomatoes
3Pasilla PeppersRoasted, peeled and diced
1Can Tomato Sauce8 ounces
1 EnvelopeTaco Seasoning
1CanTomatoes with Diced Green Chiles
Toppings of choicefritos, cheese, sour cream etc
1Jalapenoblistered and minced with or without seeds. See note
In the instant pot on the saute mode, cook and crumble the ground beef using a meat chopper, adding the onions and garlic halfway through and cooking until no longer pink, 8-10 minutes, drain any grease.
Rinse and drain all beans. Add beans corn and creamed corn to beef, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, the dressing and seasoning mixes and salt.
Puree remaining pasilla peppers and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture
Place the lid on with the valve on seal and cook for 18-20 minutes then allow a natural release for 15 minutes. Serve with toppings as desired like Fritos, cheese, sour cream, etc.
You can roast your jalapeno over a grill or burner and then mince it with or without seeds for a kick.
Taco Ground Beef Instant Pot Chili
Amount Per Serving (1 bowl)
Calories 372Calories from Fat 171
% Daily Value*
Saturated Fat 7g44%
Vitamin A 1096IU22%
Vitamin C 16mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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