Description
This Instant Pot Beanless Chili is perfect for 21 Day Fixers and all my Whole 30/Paleo friends, too! And while it’s easy to adapt to the stove top, it so simple and quick in the Instant Pot…perfect for a busy weeknight!
Ingredients
Scale
- 1.5 pounds ground beef (or sub ground chicken or ground turkey)
- 2 cloves garlic, chopped
- 1 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup chopped celery
- 1 1/2 cups carrots,peeled and diced
- 1 cup of bell peppers, diced
- 2 cups of zucchini, cut into half moons
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can tomato puree or tomato sauce
- 2 small (10oz) cans of tomatoes with green chilies
Instructions
- Set your Instant Pot to Saute and brown beef until beef is thoroughly cooked, adding garlic for the last minute. Drain excess fat, set aside.
- Add oil, onions, celery, carrots, peppers, and seasonings to the Pot and saute until onions are translucent. Add zucchini, cooked beef, tomatoes, and sauce to the pot and stir.
- Cover IP and be sure valve is set to sealing. Set to manual and cook for 20 minutes. After cook time, switch to venting for quick release.
- Top chili with cilantro and avocado, if desired!
Stovetop
- In a large saucepan or dutch oven, brown beef until beef is thoroughly cooked, adding garlic for the last minute. Drain excess fat. Remove beef from pot and set aside.
- Add oil, onions, celery, carrots, peppers, and seasonings to the pot and saute until onions are translucent.
- Add zucchini, cooked beef, tomatoes, and sauce to the pot and stir. Bring to a boil over medium high heat, then reduce to a simmer. Cook for 30-45 minutes or until veggies are tender.
Notes
21 Day Fix: 1 RED, 2 GREENS, 1/2 tsp (if you top with avocado, use your BLUE to measure)
Weight Watchers Freestyle Points – 7 per serving
Nutrition
- Serving Size: 1 1/2 cups
Keywords: chili, soup, gluten-free, dairy-free, paleo, whole 30, instant pot, mexican, beef