I am fairly new to the Instant Pot. With encouragement from Eric’s sister Karen and some research on Eric’s part, Eric was convinced that we needed one. I wasn’t as sure we needed it, but was willing to go along with the idea. That said, I was not sold on the idea of using it to replace the slow cooker. Eventually, I came around to using the Instant Pot and donated the slow cooker. This chili recipe uses the Instant Pot in slow cooker mode, but I have included instructions for making it in a slow cooker for any others who are still resisting a new kitchen gadget. I do like the Instant Pot’s ability to saute and slow cook all in one pot!
One of the ingredients called for is cannellini beans. I recognized them as a bean common in Italian cooking, but that was all I knew. After some research, I found out that there are four types of white beans: Navy, Great Northern, Cannellini and Baby Lima beans. Cannellini beans are the largest of the group. They are also referred to as White Kidney beans due to their shape. They are meatier than Navy and Great Northern beans, with a nutty, earthy flavor and tender flesh. They retain their shape and texture well, making them perfect to use in dishes like chili. Even though the different types of white beans vary somewhat in flavor and size, they can be used interchangeably in most dishes.
Lime Chicken Chili
Ingredients:
- 1 medium onion, chopped
- 1 each yellow, red, and green medium bell peppers, chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pound ground chicken
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup lime juice
- 1 tablespoon all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon grated lime peel
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- sour cream, shredded cheddar cheese, tortilla chips for serving
Directions:
Mise en Place!
Set the Instant Pot to saute with medium heat and add the olive oil. When it is hot, saute the onion and peppers in the oil for 7-8 minutes or until they are crisp-tender.
Saute the peppers and onion.
Add the garlic and cook for 1 minute longer.
Add in the garlic.
Add the chicken and cook and stir the mixture for 8-9 minutes or until the meat is no longer pink.
Add the ground chicken to the mix.
Stir in the undrained tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, and pepper.
Then the seasonings, beans, & tomatoes.
Cover the Instant Pot and cook on the slow cooker setting on medium for 4-5 hours or until the chili is heated through. Serve the chili with sour cream, shredded cheddar cheese, and tortilla chips, if desired.
Hearty, warming chili!
(To make using a traditional slow cooker: In a large skillet, saute the onion and peppers in oil for 7-8 minutes or until they are crisp-tender. Add the garlic and cook 1 minute longer. Add the chicken, cooking and stirring the chili over medium heat for 8-9 minutes or until the meat is no longer pink. Transfer the chili to a 3-quart slow cooker. Stir in the undrained tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, and pepper. Cover the pot and cook on low for 4-5 hours or until it is heated through. Serve the chili with sour cream, shredded cheddar cheese, and tortilla chips, if desired.)
There are very few dishes to clean with this meal! ~Linda
Lime Chicken Chili (adapted from tasteofhome.com) Makes: 6 servings, about 2 quarts, Time Required: Prep Time: 25 minutes, Cook Time: 4 hours
Ingredients:
- 1 medium onion, chopped
- 1 each yellow, red, and green medium bell peppers, chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pound ground chicken
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup lime juice
- 1 tablespoon all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon grated lime peel
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- sour cream, shredded cheddar cheese, tortilla chips for serving
Directions:
Set the Instant Pot to saute with medium heat and add the olive oil. When it is hot, saute the onion and peppers in the oil for 7-8 minutes or until they are crisp-tender. Add the garlic and cook for 1 minute longer. Add the chicken and cook and stir the mixture for 8-9 minutes or until the meat is no longer pink. Stir in the undrained tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, and pepper.
Cover the Instant Pot and cook on the slow cooker setting on medium for 4-5 hours or until the chili is heated through. Serve the chili with sour cream, shredded cheddar cheese, and tortilla chips, if desired.
(To make using a traditional slow cooker: In a large skillet, saute the onion and peppers in oil for 7-8 minutes or until they are crisp-tender. Add the garlic and cook 1 minute longer. Add the chicken, cooking and stirring the chili over medium heat for 8-9 minutes or until the meat is no longer pink. Transfer the chili to a 3-quart slow cooker. Stir in the undrained tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, and pepper. Cover the pot and cook on low for 4-5 hours or until it is heated through. Serve the chili with sour cream, shredded cheddar cheese, and tortilla chips, if desired.)