Chili Bean Soup
Chili Bean Soup - is a very delicious recipe that you must try! It impresses with the simplicity of the products and the complex taste that we can enjoy in every bite. Many will agree with me when saying Mexican food is one of the most delicious in the world.
Servings: 6
Calories: 92kcal
Equipment
- instant pot
Ingredients
- 1 can pinto beans
- 1 can red kidney
- 1 can corn
- 1 red onion
- 4 cloves garlic
- 1 carrot
- 1 bell pepper
- 1 can cherry tomatoes
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1/2 tsp chili flakes or more if desired
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp sugar skip if desire
- olive oil
For garnish:
- sour cream
- avocado
- parsley or coriander
- nachos
Instructions
- Turn on your Instant Pot to Saute mood and add the olive oil. Add chopped onion, minced garlic, and cook until softened. Then gradually start adding remaining vegetables, one at a time. First, add carrot, in 2 minutes add bell peppers and at the end canned tomatoes. Let everything saute for 5 minutes, and then add 2 kinds of beans and corn. Now add in the spices, chili flakes, paprika, black pepper, cumin, oregano, and salt. To balance the acidity of the tomatoes add ½ tsp of sugar.
- Pour in one cup of water and close the lid. Turn the steam release vent to sealing, then set manual to cook for 12 minutes at High Pressure
- When the elapsed cooking time, release the pressure either manually or allow it to release naturally.
- Garnish soup with a spoon of sour cream, some slices of avocado and a wedge of flavorful lime. Sprinkle on top some chopped coriander or parsley.
Nutrition
Calories: 92kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 272mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2713IU | Vitamin C: 32mg | Calcium: 13mg | Iron: 1mg