This recipe is bean-free, though you can add kidney beans if you want. We prefer our chili to be filled with lots of veggies: carrots, celery, bell peppers, and tomatoes. In my opinion, chili doesn’t need beans (unless you’re making a white chicken chili, that is – and even then, it’s optional). I love making chili (and pretty much anything and everything) in my Instant Pot – it helps combine all the flavors in this dish in a short amount of time. You can make this chili in a slow cooker, too, if you want. This recipe freezes well, so eat some chili today, tomorrow, all week and freeze for later! If it’s too much, you can certainly halve the recipe. But trust me, you’ll find a way to eat it all. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
