HEALTHY INSTANT POT CHILI
We made the most delicious recipe + Ryan and I merged together our favourite Chili ingredients! This recipe is full of veg, protein + packs some heat - if you’re on the mild side just omit the hot pepps! You can also pair with my gluten free cornbread muffins - in my original cookbook, recipe is here!
INGREDIENTS:
2 tbsp olive oil
1-2 pounds extra lean ground beef
1 onion finely diced
2 cloves garlic, minced
1 small zucchini, diced
1 cup diced carrots
2 stalks celery, chopped
2 small hot peppers, diced optional!
1 Large can crushed tomatoes
1 small can tomato paste
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
Liquid smoke 4 drops
2 teaspoons cocoa powder or a handful of dark chocolate
1 tbsp coconut sugar
1 1/2 tsp salt
3/4 tsp ground pepper
1 can mixed beans, drained and rinsed
Assorted toppings such as shredded cheese, tomatoes, green onions, avocado, Greek yogurt
DIRECTIONS:
Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add onions, garlic, zucchini, celery, carrot, hot peppers, and add in the chili powder, cumin, smoked paprika, salt, pepper. Sauté until soft then add the meat and cook until browned, breaking up the beef with a spatula as you stir.
Add the crushed tomatoes, cocoa powder or chocolate, coconut sugar, more salt, pepper and beans to the pot. As 4 drops of liquid smoke.
Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
Top with some Greek yogurt, diced avocado, cheese or whatever your little heart desires!
