Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 cup vegetable broth (237 ml)
  • 1 cup frozen corn (150g)
  • 1 lime, juiced
  • Salt and black pepper to taste

Instructions:

  1. Turn Instant Pot to Sauté function. Add olive oil, then onion, garlic, bell peppers, and jalapeño (if using). Sauté until softened, about 5 minutes.
  2. Stir in chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more, until fragrant.
  3. Add crushed tomatoes, kidney beans, black beans, pinto beans, and vegetable broth to the Instant Pot. Stir well to combine.
  4. Secure the Instant Pot lid. Set to Manual/Pressure Cook on high pressure for 10 minutes.
  5. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Stir in frozen corn and lime juice. Season with salt and black pepper to taste.
  7. Ladle into bowls and serve with your favourite toppings.