2X 400g (14oz) tins of kidney beansrinsed and drained
1tbspground cumin
1tbspchilli powder
1tspdried oregano
2X 400g (14oz) tins of chopped tomatoes
30g(1.2 oz) dark chocolate (85% cocoa solids), broken into pieces
2tbspchipotle paste (or to taste)
3tbspbeef stock
2tspbalsamic vinegar
Salt
Instructions
Set your Instant Pot to Sauté and add in the vegetable oil until hot.
Add the onion and pepper and sauté for 5 mins until softened.
Stir in the garlic followed by the beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop. You want the beef to be dry as it is cooking so that it caramelises a little bit (for the awesome chilli flavour that we know and love).
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.
When done let the pressure release naturally. When the chilli is ready, stir it thoroughly before serving.
Notes
Please use really thick and good quality tinned tomatoes for this. Avoid watery tomatoes, please.Please note 15 mins is the time it cooks under pressure in the Instant Pot. This does not take into account the time it takes to come to pressure or the time it takes to release the pressure.Weight Watchers Points in Instant Pot ChilliThere are 3 Freestyle points per serving if you replace the 1 tbsp vegetable oil with a calorie-controlled cooking spray.