Pressure Cooker Bean-Free Chili
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Pressure Cooker Bean-Free Chili
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| Servings |
| 4 |
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Ingredients
- 1lb Extra Lean Ground Beef
- 1tbsp Ghee
- 1 Yellow Onion (chopped)
- 1 Red Bell Pepper (chopped)
- 3 Garlic (clove, minced)
- 2tbsps Tomato Paste
- 2tbsps Chili Powder
- 1tbsp Cumin
- 1/2tsp sea salt
- 1 Tomato (chopped)
- 1cup Organic Chicken Broth
Instructions
- Turn your pressure cooker onto sauté mode. Cook the beef, breaking it up as it cooks until it’s no longer pink. Remove the meat from the pot and drain any excess drippings.
- Add ghee to the pressure cooker and when melted add the onion, pepper and garlic. Saute for 5 minutes or until the onions are translucent. Add the tomato paste, chili powder, cumin and salt. Cook for another minute. Add the tomatoes, broth and cooked meat to the pressure cooker and stir to combine.
- Put the lid on the pressure cooker and change to pressure cooker mode. Cook for 20 minutes and let the steam release naturally for 5 to 10 minutes. Release the rest of the steam manually.
- Divide between bowls and enjoy!
Recipe Notes
Optional Toppings
Diced avocado, sliced jalapenos, fresh lime juice, sliced green onion and/or chopped cilantro.
No Ground Beef
Use ground turkey or chicken instead.
More Flavor
Add smoked paprika, chipotle chili powder, ground cayenne, ground coriander, black pepper or dried oregano.
Tomato Options
Use cherry tomatoes, Roma tomato, field tomatoes or drained diced tomatoes from the can.
No Ghee
Use extra virgin olive oil or avocado oil instead.
Leftovers
Store in an airtight container in the fridge for up to three days. Freeze for up to three months.
11 ingredients ·50 minutes