Instant Pot Beanless Chili

5 from 16 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Mexican

Servings: servings

Calories: 401kcal

Author: Nancylynn

Ingredients

1 1/2 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 bell pepper diced
2 cups zucchini cut into half moons
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
15 ounces tomato puree or tomato sauce
20 oz tomatoes with green chilies 2 cans

Instructions

Instant Pot

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 GREEN, 1/2 TSP (per serving)

WW: 4 points (per serving) [Calculated using 95% fat free ground beef]

Nutrition