• If you are using dry beans you will need to cook them first. I like to do this in the instant pot for quick cooked beans, but following the stove top directions on the bag of the beans works too.

For Stove Top:

• Begin the chili by dicing all the raw vegetables and sauteing them over medium heat. This will include your onion and possibly peppers and celery. If you are using raw chicken, dice it up and cook it with the vegetables. If you are using precooked chicken, wait to add.
• Once the vegetables begin to color, add the broth, beans, and seasonings and bring to a simmer.
• Once simmering, add cooked chicken and any additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.
• Remove from the heat and let cool slightly before adding your creamy ingredient, then stir until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly).

For Instant Pot:

• Add raw vegetables, beans, broth, and seasonings to the instant pot. If you are using raw chicken, dice it up and add it now as well. Pressure cook on high for 4 minutes.
• Release pressure and put instant pot on saute function. Add cooked chicken and additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.
• Remove from heat and let cool slightly before adding your creamy ingredient and stirring until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly.)

For Slow Cooker:

• Add all the ingredients, excluding your creamy ingredient, to the crock pot. Cook on low for 6-8 hours or on high for 2-4 hours.
• Once all the vegetables are cooked through, change the setting to keep warm and add your creamy ingredient, then mix until combined. I do not recommend using milk and flour as your creamy ingredient in a slow cooker because bringing it to a boil to thicken might be difficult.
• Once the soup is combined, serve warm topped with cheese, sour cream, avocado, and/or a side of tortilla chips.