Multicooker – Three-Bean Chili
Servings Prep Time
4-6servings 15minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
30minutes
Ingredients
  • 1tablespoon extra-virgin olive oil
  • 1large onionchopped
  • 1/2teaspoon kosher salt
  • 1/2teaspoon black pepperfreshly ground
  • 1 poblano peppercut into 1/4-inch pieces
  • 2cloves garlicfinely chopped
  • 1tablespoon chili powder
  • 2teaspoons ground cumin
  • 1 1/4teaspoons ground coriander
  • 12ounce pale lager beer1 bottle
  • 28ounce fire-roasted diced tomatoes1 can
  • 15ounce dark red kidney beans1 can drained and rinsed
  • 15 ounce black beans1 can drained and rinsed
  • 15ounce refried beans 1 can
  • sour creamfor serving
  • Cheddar cheesefor serving
  • Thinly sliced scallionsfor serving (optional)
Instructions
  1. Press Sear/Sauté on the multicooker, adjust the timer to 30 minutes, and let heat for 3 minutes. Add the olive oil, onion, salt, and black pepper to the pot.
  2. Cover with the lid and cook, stirring occasionally, for 4 minutes.
  3. Add the poblano and cook, covered, stirring occasionally, until the poblano and onion are tender, 6 to 8 minutes more.
  4. Add the garlic, chili powder, cumin, and coriander, and cook and stir, uncovered, for 1 minute. Stir in the beer and let it come to a simmer.
  5. Add the tomatoes and their juices and the kidney and black beans, and cook, stirring occasionally, for 10 minutes. Press Cancel.
  6. Add the refried beans and stir until fully incorporated and heated through.
  7. Ladle the chili into bowls and top with sour cream, Cheddar, and scallions (if using).