Weeknight Chili (Instant-Pot and Stove-Top)
A chili we eat all year long, multiple times a month. Instant-pot and stove-top instructions
Ingredients
- 1 lb grass-fed ground beef
- 1 medium zucchini diced
- 1 bell pepper diced
- 2 tsp garlic infused olive oil or normal EVOO
- 1 15oz can Rotel or fire roasted tomatoes
- 2 15oz cans beans of choice, drained black bean and kidney are my favorite
- 3/4 cup water
- 2-3 tbsp concentrated tomato paste
- 2 tbsp apple cider vinegar
- 1/4 cup chili powder
- 2 tbsp cumin
- 1 tbsp kosher or sea salt
- Toppings: corn chips or cornbread, cheese, avocado, sour cream, hot sauce - anything you like on chili!
Instructions
Instant-Pot Instructions:
- Turn it on to “Saute” and add in the olive oil, peppers, and zucchini. Saute until soft - about 4-5 minutes.
- Add in the ground beef and saute until cooked through.
- Turn the Instant Pot off and add in the remaining ingredients (except the toppings). Stir well.
- Place the lid on and make sure to turn to knob to “Sealing.” Set the Manual Pressure button to 20 minutes and let it go.
- Let it natural release pressure for 5-10 minutes and then carefully flip the valve. Once it depressurizes, remove the lid and stir well. If it’s too liquidy for your liking, turn on the Saute function and stir until it thickens up a bit!
- Serve warm and store leftovers in a sealed container in the fridge!
Stove-Top Instructions:
- Add the olive oil to a large pot on the stove on medium-high heat. Add in the vegetables and saute for about 5 minutes, until soft.
- Add in the ground beef and saute until cooked through.
- Add in the remaining ingredients (except the toppings) and stir together well. Bring to a boil, then reduce heat to a low simmer. Cover and let it simmer for at least 1 hour, stirring every 15 minutes or so.
- Add in the remaining ingredients (except the toppings) and stir together well. Bring to a boil, then reduce heat to a low simmer. Cover and let it simmer for 1 hour, stirring every 15 minutes or so.