If you’re anything like me, you love a meal that’s hearty, packed with flavour, and doesn’t have you stuck in the kitchen for hours. You will have to try this smoky chipotle beef and bean chili recipe. It’s for those nights when I want something spicy, filling, and absolutely delicious. It’s all done in the pressure cooker, which makes it even easier to prep and perfect for the week ahead. You’ll get about 10 400gram servings out of this recipe.
Ingredients
For this recipe, I raided the cupboards and fridge and came up with a winning combo:
- 1 kg beef roll, cut into bite-sized cubes
- 300 g homemade bacon, diced
- 300 g red onion, diced
- 2 chipotle peppers in adobo sauce, chopped (I used half the can)
- 2 cans (800 g total) whole peeled tomatoes, crushed by hand or roughly chopped
- 1 can (400 g) chickpeas, drained and rinsed
- 1 can (400 g) red kidney beans, drained and rinsed
- 2 medium carrots (about 200 g), diced
- 1 red bell pepper (about 150 g), diced
- 3 cloves garlic, minced
- 5 g ground cumin
- 5 g smoked paprika
- 2 g dried marjoram (or dried oregano if you have it)
- 2 g dried thyme
- 2 g dried rosemary
- 300 g water (or beef or veggie stock for extra richness)
- Salt and pepper, to taste
- Fresh lime juice (optional)
Instructions
- Get things saute’d. Set your pressure cooker to sauté mode. Add the diced bacon and cook until it’s crispy and the fat has rendered. Remove the bacon and set it aside. Brown the beef in batches in the bacon fat—trust me, it’s worth the extra step. Remove and set aside.
- Banh mi spent the entire time begging for some bacon or beef, I caved and gave him some.
- Build the flavour base. In the same pot, add the red onion, carrots, bell pepper, and garlic. Sauté until soft and fragrant. Add the chipotle peppers, cumin, smoked paprika, marjoram, thyme, and rosemary. Stir it all together and let it toast for a minute or two.
- Load it up. Add the beef and bacon back in, along with the chickpeas, red kidney beans, and crushed tomatoes. Pour in the 300 g of water (or beef stock). Season with salt and pepper.
- Let the pressure cooker do its thing. Secure the lid and set it to high pressure for 35 minutes. Once done, let it naturally release for 10 minutes before doing a quick release.
- Taste and tweak. Give it a good stir and taste for seasoning. I like to squeeze in some fresh lime juice at the end to brighten things up.
Nutritional Information
Here is a label I generated, so take it with a grain of salt.
Meal Prep Time
This chili is even better the next day, and it’s perfect for meal prep. Portion it out into containers and store it in the fridge for up to 5 days. It also freezes beautifully if you want to stash some away for later. One pot is too much to eat every day for 5 days, so I always freeze some off after it’s spent the night in the fridge.
I usually serve it with brown rice or roasted sweet potato or quinoa, or even a crusty piece of bread. Or, if you’re feeling fancy, top it with a dollop of yogurt or sour cream and some fresh herbs.
Why You’ll Love This Chili
- Packed with protein from the beef and beans
- Smoky and spicy thanks to those chipotle peppers
- Super filling and satisfying
- Budget-friendly pantry ingredients
- One pot to clean up, well except all the cutting and prep 🙂