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Instant Pot Chili

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Equipment

  • Instant Pot
  • Slow Cooker
  • Stovetop

Ingredients
  

For the Spice Blend:

  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Chili:

  • 1 tablespoon avocado oil or ghee
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 medium carrots, diced
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • 28 ounces diced tomatoes
  • 1/4 cup beef broth (water will work as a substitute as well)

Toppings (all optional):

  • corn tortilla chips, Siete grain-free tortilla chips or plantain chips
  • sour cream (or use my dairy-free sour cream in my eBook)
  • shredded cheese
  • avocado
  • chopped green onion or cilantro
  • chopped onion
  • lime wedges

Instructions
 

Instant Pot Directions:

  • Turn your Instant Pot on and select the 'Sauté' mode. Add the avocado oil/ghee to the pot and once hot, add the onion, pepper and carrots. Sauté until the onion, pepper and carrots begins to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, if needed. Add the garlic and sauté until fragrant, about 30 seconds. Add the spice blend to the pot and give it a really good stir. Add the tomatoes and broth/water and stir once more.
  • Seal the lid, turn your Instant Pot off and then select 'manual' mode. Press the "-" until the screen says 15 minutes.
  • Once the Instant Pot has finished cooking, manually release the pressure. Top the chili with any toppings of your choice and ENJOY!

Slow Cooker Directions:

  • Melt the avocado oil/ghee in a medium-size pot over medium heat. Once melted, add the add the onion, pepper and carrots and then sauté until they begin to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, if needed. Add the garlic and sauté until fragrant, about 30 seconds. Add the spice blend to the pot and give it a really good stir. Add the tomatoes and broth/water and stir once more.
  • Transfer the meat & veggie mixture to your slow cooker. Add the spice blend and give it a really good stir. Add the tomatoes and broth/water and stir once more.
  • Cover your slow cooker and cook on low for 4-6 hours. Top the chili with any toppings of your choice and ENJOY!

Stovetop Directions:

  • Melt the avocado oil/ghee in a medium-size pot over medium heat. Once melted, add the add the onion, pepper and carrots and then sauté until they begin to soften, about 3-4 minutes. Crumble the ground beef into the pot and sauté until cooked through. Drain any fat, if needed. Add the garlic and sauté until fragrant, about 30 seconds. Add the spice blend to the pot and give it a really good stir. Add the tomatoes and broth/water and stir once more.
  • Reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally. If you're in a rush to get this meal on the table fast, no worries, you can serve it up right away! Just know that the flavors deepen with time.
  • Top the chili with any toppings of your choice and ENJOY!

Notes

 
Tried this recipe?Let us know how it was!