Christmas Lima Bean Chili
A hearty and flavorful chili for the winter
Servings: 8 people
Calories: 487kcal
Cost: $10
Equipment
- Instant pot or other types of pressure cooker
Ingredients
- 1 pound pork shoulder cut into small chunks
- 1 cup Christmas lima beans soaked and drained
- ½ cup beans or lentils on your preference
- ½ onion diced
- 3 cloves garlic minced
- 1 yellow squash diced, or can substitute with other veggies
- 1 can tomato paste 6oz
- 1 can diced tomato 14.5oz
- 3 bay leaves
Spices
- 2 tbsp cumin seeds
- 1 tbsp black pepper
- 3 dried chili
Instructions
- Heat up an empty pan over medium heat, add the spices, and roast for about 2 minutes or until release the aroma. Make sure not to burn the spices. Then grind the spices.
- Add ½ gallon of water into a saucepan and bring to a boil. Briefly cook the pork in the boiling water and drain it out. (This step will help remove impurities, such as blood, from the surface of the meat and will make the chili taste better)
- Turn on the Instant pot in sautee mode for about 1 minute. When the pot is hot, add a tbsp of oil and the diced onion in. Sautee until the onion becomes translucent. Add minced garlic, tomato paste, and ground spices in and stir for another 1 minute. Add the drained lima beans and other beans you preferred to the pot, together with a can of diced tomato. Stir to combine.
- Add enough water to the pot to cover the ingredients by about 1 inch. Cook for 30 minutes and let the cooker naturally release the pressure (for about 20 minutes)
- Add the squash chunks and green pepper, and stir well. Cover the lid and resume the pressure cooker for another 2 minutes, naturally release pressure for about 5 minutes or until you can open the lid.
- Serve hot and top with items like shredded cheese, sour cream, green onions, or whatever else you like. Enjoy!
Nutrition
Calories: 487kcal