Chilli

Yesterday I made chili .  We had stopped by winco for a few things.   I got tortilla chips and beans were on sale for .50.   That was my target price.  I usually make scratch beans because they are so much cheaper.  But, I also want to keep a few on hand because if we have an emergency, dry beans won’t work.  

1/2 pound cooked hamburger
2 cans or 4 cups cooked beans , kidney
2 cans diced tomatoes with chillies
1 quart vegetable broth
1 cup corn ( I used frozen)
1 T TACO seasoning

I used the insta pot.   The hamburger was frozen, so I put the pot on sauté until the soup came to a boil and switched the pot off and then to slow cook.  

We served it with grated cheese, and chips.

Cost:
1/2 lb hamburger 1.22
2 cans beans 1.00 ( or .10 for 4 cups scratch)
Diced tomatoes .78
Corn .25
Taco seasoning and vegetable broth (bouillon ) are too small to cost.
Total:
3.29 or 2.39 for scratch

The chips were .98.  We used maybe .25 worth .
This chili  would have served 4.  We had a lot left.  It made the six quart almost full.

It isn’t necessarily what you buy, its more when and where you buy it.

Beans in the insta pot.   Wash beans and pick for any rocks etc.   place in insta pot.   Cover with water    Up to 2 inches above the beans.  Always be sure to not fill the pot more than 1/2 full when you are cooking something that expands—like beans or pasta.  
Close lid and turn the lever to seal.   Push the “bean” button.
Walk away.  Open the pot when it is finished depressurizing by itself.

Drain beans in a colander over the sink.