Description
If you don’t have a go-to chili recipe, try this one. It’s budget-friendly, scrumptious, and loaded with healthy ingredients.
Ingredients
UnitsScale
- 1 - 1 1/2 pounds ground beef or turkey
- 1 1/2 onions, diced
- 2 red or yellow bell peppers, chopped
- 2 cloves garlic, minced
- 2 heaping Tsp. tomato paste (in glass jars, no BPA!)
- 2 Tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. cayenne
- 1 1/2 c. water
- 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 tsp. pepper
- 1 tsp. oregano
- One 28-oz can of diced tomatoes
- One 6-oz. can of green chilies (or one jalepeño, diced)
- 2 c. pinto or kidney beans (or a combination)
- Toppings: green onion, diced onion, shredded cheese, sour cream, fresh or picked jalepeño
Instructions
- Set your Instant pot to sauté. When it is warm, add the ground beef and cook until it is browned. Typically, you would then remove the meat and sauté everything else separately. This helps improve the flavor. However, for the sake of simplicity, I usually leave the ground beef in there for this next step. Choose what you prefer: less dishes or better flavor.
- Cook the onion and bell pepper in the instant pot until the onion is translucent.
- Add the garlic and stir for just one minute, so it does not burn.
- Next, stir in the tomato paste, chili powder, cumin, and cayenne. Stir for one minute, so it does not burn.
- Finally, stir in the rest of the ingredients.
- Cover and seal your instant pot. Set it on manual pressure to cook for 3 minutes.
- After it is done cooking, let the pressure release naturally.
- Stir, taste, and adjust seasonings if necessary.
- Serve with rice, cornbread, or tortilla chips, and top as desired.