1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded, ribbed, and minced
2 tbsp chili powder
2 tsp cumin
1 tsp chipotle powder
1½ tsp salt
1 clove garlic, minced
15 oz diced tomatoes, (1 can)
15 oz tomato sauce, (1 can)
15 oz black beans, (1 can), drained and rinsed
15 oz kidney beans, (1 can), drained and rinsed
8 oz whole-wheat elbow pasta
2 cups vegetable broth
1 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
Optional Toppings:
greek yogurt
cilantro
Add olive oil to instant pot and set to Sauté function for 1 minute to allow oil to heat up.
Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine.
Set Sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
Secure lid and set to Pressure Cook/Manual for 5 minutes.
Use quick release valve to release steam.
Once pressure is released, open lid and stir in cheeses until melted and combined.
Serve with optional chopped cilantro and dollop of Greek yogurt. Enjoy!
Sugar: 8g
:
Calcium: 385mg
Calories: 541kcal
Carbohydrates: 74g
Cholesterol: 37mg
Fat: 16g
Fiber: 15g
Iron: 8mg
Potassium: 1169mg
Protein: 30g
Saturated Fat: 8g
Sodium: 1644mg
Vitamin A: 2474IU
Vitamin C: 42mg
