Like most people, I tweaked this recipe to allow for what was in my kitchen at the time. I used 1 poblano pepper, 2 red onions, 1 can of Rotele with peppers in it. I used low sodium canned diced tomatoes, and low sodium sauce. I did use coconut aminos and it was great. I used canned kidney beans with no added salt, and a combo can of black, pinto and kidney beans. I spiced it with 2 tablespoons chili powder 1 teaspoon cumin, 1 teaspoon smoked chipotle paprika. I left out the onion powder and garlic powder. I ignored the spinach too. Who the heck adds spinach to chili? That’s just wrong. I used my instant pot liner on the stove and browned up the onions and peppers, and added the canned corn into it. Then removed the veggies, added some more olive oils and browned the beef bits and garlic. Then I threw everything back Into the instant pot and cooked it for 20 minutes on a medium pressure. This makes the stew beef much more tender than stove top cooking. Oh, I also chopped the beef stew meat into smaller bits before browning them. I served it topped with chopped cilantro and sour cream. Hands down the best chili I ever made! We all loved it!
