1 1/2 Pounds Ground Impossible Burger, Ground Beef, or Ground Turkey

1 Can (15 oz) Pinto beans with Jalapeño, drained

1 Can (15 oz) Fire Roasted, diced tomatoes with juice

1 Can (6 oz) Tomato paste

1 large Red onion, chopped

1 Red bell pepper, seeded and chopped

2 Cups Vegetable or Beef stock

1 Tablespoon Dried oregano

2 Teaspoons Ground cumin

2 Teaspoons Kosher salt

1 Teaspoon Ground black pepper

1 Teaspoon Smoked Paprika

2 Tablespoons Chili powder

1 Tablespoon Worcestershire sauce

1 Tablespoon Minced garlic

For Garnish

Corn chips or Jalapeño cornbread

Sour cream

Cheese

Turn your Instant Pot to sauté and add onions and peppers and cook until tender.

Add the meat and cook until browned.

Drain off any excess grease (I just tilt the pot and use a large spoon)

Add all of the remaining ingredients and stir to combine.

Turn the Instant Pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.

Serve with sour cream, cheese, and corn chips or jalapeño cornbread.