Homemade three-bean chili I love making a big pot of homemade chili, especially when I can freeze the leftovers for lunches! I usually just throw things together and season as I go, but this batch turned out so good I wanted to share exactly how I made it. Using canned beans makes it so much easier too! Ingredients 2 Tbsp olive oil 1 medium sweet onion, diced 2 Tbsp minced garlic (I used jarred) 1 lb ground beef 2 Tbsp tomato paste 1 can (15 oz) low-sodium pinto beans, drained and rinsed 1 can (15 oz) low-sodium black beans, drained and rinsed 2 cans (15 oz each) low-sodium dark red kidney beans, drained and rinsed 2 cans (14.5 oz each) fire-roasted diced tomatoes 1 can (15 oz) crushed tomatoes 1 carton (32 fl oz / 4 cups) beef bone broth Seasonings 4 Tbsp chili powder 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp salt (I used low-sodium beans, so adjust to your taste) ½ Tbsp black pepper 3 Tbsp brown sugar 1 Tbsp ground cumin A few shakes of red pepper flakes Toppings Freshly grated sharp cheddar cheese Sour cream Instructions 1. Turn your Instant Pot to Sauté and add the olive oil and diced sweet onion. Cook until the onion is almost translucent. 2. Add the minced garlic and cook until fragrant. 3. Add the ground beef and cook until nicely browned and the excess liquid has cooked off. 4. Make a little space at the bottom of the pot and add the tomato paste. Let it cook for about a minute, then mix it into the beef. 5. Add all four cans of drained and rinsed beans, followed by the fire-roasted tomatoes and crushed tomatoes. 6. Add all your seasonings and give everything a good stir. 7. Mash some of the beans right in the pot. This helps naturally thicken the chili. 8. Pour in the beef bone broth. I used the entire 32 oz carton because I like my chili a little more saucy. If you prefer thicker chili, start with less broth and add as much as you like. 9. Let everything gently simmer uncovered for about an hour, stirring occasionally. Keep in mind that the chili will thicken as it simmers, so don’t worry if it looks a little thin at first. 10. Taste and adjust the seasonings if needed. Serve with freshly grated sharp cheddar cheese and a big dollop of sour cream! If you like your chili even thicker, you can always add a little cornstarch slurry at the end, but I didn’t need it for mine. The mashed beans and simmering gave it the perfect consistency! This makes a big batch, and the leftovers freeze beautifully for easy lunches! #homemadechili #chilirecipe #homemade #comfortfood #easyfamilydinners - @hellofalife_55