Three Bean Chicken Chili
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon minced garlic
  • 2 lbs chicken thighs (or chicken breasts or combo of both), rinsed and pat dried
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • Freshly ground salt (1½ teaspoons) and pepper (1 teaspoon)
  • 2 cups chicken broth
  • 1 can (28 oz.) of crushed tomatoes
  • 1 tablespoon of tomato paste
  • 1 can (15 oz.) of cannellini beans
  • 1 can (15 oz.) of black beans
  • 1 can (15 oz.) of kidney beans
  • 2 cups baby dino kale
  • Optional: steamed rice
  • Optional toppings: Sour cream, shredded jack cheese, chopped scallions, sliced radishes, sliced jalapeños, chopped avocado, plantain chips (or tortilla or corn chips)
Instructions
  1. Instant Pot: Set instant pot to sauté and add 1 tablespoon of vegetable oil. Add chopped onion and sauté for 2 minutes. Add garlic and all other spices including salt & pepper and sauté for another minute. Cancel the sauté and then add chicken broth, crushed tomatoes, and tomato paste and give a good stir. Nestle the chicken breasts into the pot and set the instant pot to pressure cook for 20 minutes. Release steam then set the instant pot to sauté again. The chicken will be very tender so you can shred in the pot. Once you have shredded the chicken, add all the beans and then the baby dino kale. Stir and let cook for another 5-8 minutes. Do a final taste test for salt & pepper. Place a few big ladle-fulls in your favorite bowl. Add a big ol' scoop of steamed rice (optional) and all your fave toppings! Enjoy!
  2. Slow-cooker: Set slow cooker to high so it begins to heat up. In a sauté pan, add a tablespoon of vegetable oil and bring to medium heat. Add the onions and sauté for 2 minutes. Add the onions to the slow-cooker, then add the garlic and spices, including salt & pepper. Stir together, then add the chicken broth, crushed tomatoes, and tomato paste and give it a good stir. Nestle the chicken thighs in the liquid, cover with the lid and cook on high for 4 hours. After 3 hours, shred the chicken in the slow cooker. Then add in the beans and baby kale and stir. Do a final taste test for salt & pepper. Place the lid on and cook for the final hour.
Recipe by Six Snippets at https://www.sixsnippets.com/instant-pot-three-bean-chicken-chili/