If you do not have an Instant Pot – no problem! You will still follow the general directions above – but you will do it all on your stove top in a large stock pot. Instead of dry beans, I recommend using canned beans for the stove top version.
Start by sauteing the onions, garlic, peppers and spices as described above. Once they are ready, you may add the rest of the ingredients in this recipe.
Use the following instead of dry beans:
- 2-15 oz cans of pinto or mixed beans
- 2-15 oz cans of black beans
- 3-15 oz cans of kidney beans
When it is time to add the vegetable broth, add enough until the chili is at your desired consistency. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes, stirring occasionally.