Yield: 6 people
Instant Pot Veggie Loaded Beef Chili
Its getting cold again in Chicago which means only comfort foods for the foreseeable future. All you need for this one is an instant pot! Slow cooker and stovetop instructions included in the blog post.
Ingredients
- 2 tbsp olive oil, extra virgin
- 2 lb grass-fed ground beef
- 1 onion, chopped
- 2 tbsp minced garlic
- 1 red bell pepper, chopped
- 1 cup celery, chopped
- 1 jalapeno , finely chopped
- 1 poblano pepper, chopped
- 2 tbsp tomato paste
- ½ tbsp dried oregano
- 2 bay leaves
- 1 cup beef bone broth , I use Kettle & Fire (HAPPY_BALANCEDLIFE to save $$)
- 4 tbsp chili powder
- 2 tsp cumin,
- 2 (14 oz) cans fire roasted diced tomatoes
- 1 ½ tsp salt & pepper, to taste
- 2 (15 oz) cans red kidney beans , drained
Instructions
- Cook the beef. On sauté mode, heat 1 tablespoon oil in the Instant Pot. Add bison and brown, breaking up with a spoon or spatula.
- Add veggies & spices. Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeno, chili powder, and cumin. Sauté 3-5 minutes until softened.
- Stir in beans, broth & tomato paste. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and beef bone broth and stir.
- Add in tomatoes & cook. Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release.
- Garnish & enjoy! Ladle healthy beef chili into serving bowls and top with desired garnishes.
Notes
- Store in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave.
- Stovetop and slow cooker instructions in blog post.
- Swap 1 lb of the beef for organ blend to get extra vitamins and nutrients.
- Serve with toppings of choice. I love jalapeños, red onion, greek yogurt, and cheese.
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