Instant Pot Chili

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Instant Pot Chili

Yield: 8

Author: Jennifer Cartier

Prep time: 1 HourInactive time: 30 MinTotal time: 1 H & 30 M

Perfect for meal prep, this chili is filling, hearty, and easy to make in a single pot. It’s a great way to get protein and veggies in one go!

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Ingredients

• 1 lb ground beef or turkey (or 1 can of beans for a vegetarian option)
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans, drained and rinsed (15 oz)
• 1 can black beans, drained and rinsed (15 oz)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions

Step 1: Make the Pumpkin Pasta Dough

1. In an Instant Pot, sauté the ground meat (or skip if using beans) until browned. Add the onion and garlic and sauté for another 2 minutes.
2. Add the diced tomatoes, beans, chilli powder, cumin, salt, and pepper. Stir well.
3. Set the Instant Pot to cook on high pressure for 10 minutes. Once done, quick release the pressure.
4. Stir and serve with optional toppings like sour cream, shredded cheese, or green onions.

Notes

Tip: You can make this in bulk and freeze leftovers for later.

Nutrition Facts

Calories

265

Fat

12 g

Sat. Fat

4 g

Carbs

23 g

Fiber

8 g

Net carbs

15 g

Sugar

4 g

Protein

17 g

Sodium

496 mg

Cholesterol

40 mg

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