Speedy Chili

This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!

2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste

1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.

This is great served with some avocado sliced on top and corn chips to scoop up the chili.

This would also be great in the crockpot on low all day!

Instantpot Directions:

*Put your pot on saute and brown your beef and garlic. 
*Add your broth and all of the other ingredients on top of that. 
*Press manual and cook on high for 10 minutes.  Be sure to close your valve!
*Let natural release for at least 10 minutes.  You can let it natural release all the way but if you don't, be sure to put a towel over the valve to catch any spray from the soup coming through the valve.
*Stir and server. 
*Enjoy!