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Serves: 4–6 | Cook Time: ~30 minutes | Meal Type: One-pot fall comfort meal

Few things say cozy fall cooking like a big pot of chili. In this version, we’re going bold with black beans and smoky chorizo, all simmered in a tomato base inside the Instant Pot. The result? A hearty chili that’s both easy to make and endlessly adaptable.
We’re leaning into warmth with sweet paprika, cumin, and garlic, but keeping the spice mellow for the base version, perfect for family dinners. That’s where the Heat Dial comes in: a simple way to scale the spice level up or down depending on your preference. Add jalapeños, chipotle, or even habaneros if you love the burn or keep it kid-friendly and let everyone customize their own bowl at the table.

Top with avocado, sour cream, or a sprinkle of cheese, and you’ve got a comforting dish everyone can make their own.

Ingredients

Main Ingredients:

  • 2 tbsp oil (olive or avocado)

  • 1 large white onion, finely chopped

  • 2 garlic cloves, minced

  • 3 chorizo links, chopped

  • 1 large red bell pepper, diced

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • Salt and black pepper, to taste

  • 2 cups cooked and drained black beans (or canned, rinsed)

  • 2 cups marinara sauce

  • 2 cups broth (beef, chicken, or vegetable)

Optional ingredients:

  • Diced avocado

  • Sour cream

  • Shredded cheese

  • Fresh cilantro

  • Tortilla chips

Heat Dial Additions:

Level 1 (Family Friendly)

  • Add ¼ tsp sweet smoked paprika

  • Optional: pinch of mild chili powder

Level 2 (Medium Heat)

  • Add 1 finely chopped jalapeño (seeds removed)

  • ½tsp chili powder

Level 3 (Spice Lovers)

  • Use jalapeño with seeds or add 1–2 tsp chipotle in adobo sauce

Level 4 (Fire Department)

  • Add ½ habanero or scotch bonnet, finely minced

  • Optional: pinch of ghost pepper powder

Emergency Fix Kit (Too Spicy? Add One of These):

  • 1 tbsp Greek yogurt or sour cream

  • 1 tbsp maple syrup, honey, or brown sugar

  • Juice of ½ lime

  • ½ cup coconut milk or extra broth

  • 1 small diced potato (absorbs heat)

Method

  1. Start by preparing all your ingredients before turning on the Instant Pot. Finely chop the onion and bell pepper into small, even pieces. Mince the garlic cloves or mash them with the flat side of your knife to release their oils—this adds deep flavor early in the cooking process. If you’re using jalapeño, now is the time to handle it. Use gloves if possible, especially if you’re sensitive to spice. Slice the jalapeño lengthwise, then use a small spoon or the tip of your knife to carefully remove the white inner veins and seeds—these hold most of the heat. Dice the flesh finely if you’re adding it in. If you prefer a spicier version, leave some seeds in or use a second pepper. Set the jalapeño aside with the other chopped ingredients.

  2. Once the onions are soft, push them to one side of the pot to make space for the chorizo. Add the chopped chorizo to the cleared area and let it cook undisturbed for a few minutes so it gets a little crispy on the edges. Stir everything together and cook for another 2–3 minutes until the chorizo is browned and fragrant.

  3. Next, turn on your Instant Pot and select the Sauté function. Add the oil and let it heat for a minute until it shimmers slightly. Add the chopped onion and garlic to the pot. Stir occasionally, letting the aromatics soften and become translucent, about 3–4 minutes. 

  4. Now add the diced red bell pepper. Stir it into the mix and sauté for another 2–3 minutes until the peppers begin to soften slightly. Sprinkle in the smoked paprika, cumin, a pinch of salt, and black pepper. At this point, you’ll also add the Heat Dial ingredients depending on the spice level you want: for a gentle warmth, you can stop here with just the paprika; for medium heat, add the diced, deseeded jalapeño; for more intense heat, leave the seeds in or stir in chipotle or habanero if you're going for Level 3 or 4.

  5. Once the spices are toasted, pour in the marinara sauce and stir to combine. Add the black beans and mix well so everything is evenly coated. Finally, pour in the broth of your choice—chicken, beef, or veggie all work well here. Give it a good final stir, scraping the bottom of the pot gently with a plastic spoon to make sure nothing is sticking.

  6. Cancel the Sauté function, then close the lid of the Instant Pot. Turn the valve to "Sealing," and set the cooker to Pressure Cook on high for 20 minutes. It will take a few minutes to come up to pressure before the countdown begins.

  7. Once the cooking time is up, carefully perform a quick release by turning the valve to "Venting." Use a towel or the handle of a wooden spoon to protect your hands from the steam. When the pressure is fully released, open the lid. The chili should be thick, saucy, and very aromatic. Give it a gentle stir and taste it—if you want more heat, now is the time to let everyone customize their bowl with hot sauce, sliced chilies, or red pepper flakes.

  8. Spoon the chili into bowls and top with your favorite add-ons. Serve hot and enjoy a cozy fall dinner.

Heat Dial Guide

Set up a Heat Station:

Place hot sauces, chili oil, jalapeño slices, red pepper flakes, or harissa on the table so everyone can dial up the spice in their own bowl. 

Make it yours

This chili is endlessly flexible and welcomes additions, swaps, and customizations without losing its soul. You can tailor it to your pantry, your spice tolerance, or your guests preferences—and still end up with a comforting, flavorful one-pot meal.

Vegan Version:

Skip the chorizo and add kidney beans or pinto beans for extra protein and heartiness. A dash of liquid smoke or smoked paprika will bring in the depth that sausage normally adds.

Protein Swaps:

We used chorizo here for a bold flavor, but you can easily add ground beef or ground pork for a more traditional take. These can be used alongside the chorizo, or as a full substitute if you're aiming for a classic chili base.

Veggie Boost:

While the base of onion, bell pepper, and tomato sauce is classic, adding diced carrots and sweet corn kernels gives the chili more body. These vegetables make the dish more filling, more family-friendly, and even more comforting—especially during chilly fall evenings.

Too Spicy?

A splash of lime juice, a dollop of sour cream, or a drizzle of coconut milk can instantly tone down the heat. Extra broth or tomato sauce also works well to soften the punch without changing the flavor too much.

Storage Tips:

Keeps well in the fridge for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.

Tips & Notes:

  • Cooking on the Stove: If you don’t have an Instant Pot, you can make this in a large pot on the stove. Follow steps 1–5 as written, then bring to a simmer, cover, and cook over low heat for 45–60 minutes, stirring occasionally until flavors meld.

  • Extra Toppings: In addition to avocado, sour cream, and cheese, try fresh cilantro, pickled jalapeños, crispy tortilla strips, or a squeeze of lime juice.

  • Make Ahead: Chili often tastes even better the next day after the flavors have time to develop.