Perfect when you want to make a ton of servings and don't have much time. Using canned ingredients, this chili is delicious and freezes very well.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
362 Calories
Recipe Instructions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crispy, 7 to 10 minutes. Remove bacon and place on a paper towel-lined plate, leaving any grease in the pot.
Step 2
Add onion, bell pepper, and jalapenos to the pot. Cook and stir, scraping the bottom of the pot, until tender, 5 to 7 minutes. Add ground beef and ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease.
Step 3
Add all canned beans, diced tomatoes, tomato paste, beef stock, chili powder, Worcestershire sauce, garlic, oregano, cumin, salt, pepper, and smoked paprika along with 1/2 of the bacon; stir to combine. Change to high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes.
Step 5
Garnish servings with remaining bacon.
Ingredients
2 teaspoons salt
1 pound lean ground beef
1 tablespoon dried oregano
1 pound ground turkey
2 teaspoons ground black pepper
1 tablespoon minced garlic
2 tablespoons chili powder
2 (15 ounce) cans pinto beans, drained
1 tablespoon ground cumin
1 (6 ounce) can tomato paste
1 ½ tablespoons Worcestershire sauce
2 (15 ounce) cans black beans, drained
1 large red onion, finely chopped
1 ½ teaspoons smoked paprika
1 (15 ounce) can dark red kidney beans, drained
5 slices bacon, chopped
1 (15 ounce) can light red kidney beans, drained
1 medium red bell pepper, seeded and finely chopped
1 ½ medium jalapeno peppers, seeded and minced
1 (14 ounce) can fire-roasted diced tomatoes, undrained
