1(10 oz) candiced green chiles and tomatoes (ex: Rotel)
1(15 oz) canblack beans, drained and rinsed
Instructions
Stove Top
In the bottom of a large stockpot, brown the ground beef or turkey and drain. Add ranch and taco seasoning packets and stir to combine.
Stir in tomatoes and black beans. Turn heat to low and let simmer 10 minutes. Serve. (Optional toppings: Greek Yogurt in place of sour cream, 2% shredded cheddar cheese or sliced, canned jalapenos)
Instant Pot
Select Saute function on the Instant Pot. Add 1 tsp olive oil and ground beef (or turkey). Brown and drain.
Add ranch and taco seasoning to the meat and stir. Add tomatoes/chiles and black beans. Add a half cup of water to keep liquid content high enough for pressure cooking.
Place lid on the pot and move valve to the sealed position. Select high pressure for 3 minutes. Allow to release 10 minutes.
Move valve to venting position, keeping face away and covering with kitchen towel if needed. Use a slotted spoon to scoop chili into bowls and maintain a thick chili which fills up the post-op pouch on a smaller portion and maintains fullness longer.