Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories357.4 kcal (18%)
Total Fat20.1 g (29%)
Carbs22.8 g (9%)
Sugars3.6 g (4%)
Protein21.5 g (43%)
Sodium694.5 mg (35%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 Tbspextra-virgin olive oil
1onion
chopped
3cloves garlic
minced
2 Tbsptomato paste
1.5 lbground beef
2 cupslow-sodium beef broth
1 x 15 ozcan kidney beans
rinsed and drained, cooked
1 x 15 ozcan black beans
rinsed and drained, cooked
1 x 15 ozcan diced tomatoes
1can corn
1 ½ Tbspchili powder
1 tspground cumin
1 tspdried oregano
½ tspcayenne
kosher salt
freshly ground black pepper
shredded cheddar
for serving
water
Instructions
Step 1
Put all beans at bottom of instant pot, put 2-3 inches of water, a bit of olive oil and kosher salt, high pressure cook for 28 minutes, and release the steam valve when you’re done
extra-virgin olive oil1 Tbsp
can kidney beans15 oz
can black beans15 oz
kosher salt
waterStep 2
Set Instant Pot to Sauté function and add oil.
extra-virgin olive oil1 TbspStep 3
Add onion and cook until soft, 5 minutes.
Wooden SpoonStep 4
Stir in garlic and cook until fragrant, 1 minute, then add tomato paste, stirring to combine.
Step 5
Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes.
Step 6
Add broth, beans, corn, tomatoes, chili powder, cumin, oregano and cayenne.
low-sodium beef broth2 cups
can diced tomatoes15 oz
can corn1 Step 7
Season with salt and pepper.
Step 8
Lock lid and set to Pressure Cook on High for 14 minutes.
Step 9
Follow manufacturers instructions to quick release, then remove lid.
Step 10
Serve with desired toppings.
shredded cheddarNotes
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