Watch Keto Instant Pot Chili | Low Carb + Whole30/Paleo on Prayogs
When the weather cools down, it’s ALL about chili! But, my husband doesn’t love the beans in chili, as he’s all about the meat! So, this low carb chili is bean-free and so hearty! The best part is that it’s made in the Instant Pot, so it has tons of flavor in under 30 minutes! A great, weeknight meal. Don’t forget the secret spice that makes this the best chili recipe!
There’s a lot of tomato products in this easy chili recipe, which means there is lots of lycopene! Lycopene is an antioxidant (something that prevents cell damage) that can protect against cardiovascular disease! So, eat up!
Full printer-friendly version of this recipe: https://www.foodfaithfitness.com/no-b…
INSTANT POT: https://amzn.to/2CEPsQe
CERAMIC KNIVES: https://amzn.to/2RSIu3R
MEASURING SPOONS: https://amzn.to/2MuUmUx
DRY MEASURING CUPS: https://amzn.to/2ThbBeI
LIQUID MEASURING CUPS: https://amzn.to/2DvYwsq
ALWAYS IN MY KITCHEN:
BIG FOOD PROCESSOR: https://amzn.to/2Uo9W7Y
LITTLE FOOD PROCESSOR: https://amzn.to/2SAoAr4
AIR FRYER: https://amzn.to/2PmlODK
GLASS MIXING BOWLS: https://amzn.to/2Sx3jyo
CERAMIC KNIVES: https://amzn.to/2Qf5hqm
MILK FROTHER: https://amzn.to/2L2JlZY
FULL RECIPE: https://www.foodfaithfitness.com/no-b…
1 1/2 Tbsp Olive oil, divided
1/2 Cup Onion, diced
1 Red pepper, diced
1/2 Cup Celery sliced
1 Tbsp Garlic, minced
1 Lb Grass-fed 85% lean Ground beef
4 tsp Chile powder
1 Tbsp Smoked paprika
1/4 tsp Cayenne pepper
1/8 tsp Ground Allspice
1 Can Fire roasted diced tomatoes (14oz)
1 Can Crushed tomatoes (14 oz)
1/2 Cup Water
2 Tbsp Tomato paste
1 tsp Sea salt
Pinch of pepper
2 Bay leaves
1/4 Cup Parsley minced
Pour 1 Tbsp of the oil in your Instant Pot and turn it to saute mode. Once hot, saute the onion, pepper, celery and garlic until they begin to soften, about 3 minutes.
Add the remaining oil, along with the beef and cook until it begins to turn brown, about 3-4 minutes. Drain the excess fat.
Add in the chili powder, paprika, cayenne and Allspice and cook until the beef is totally brown and no longer pink, about 3-4 minutes.
Add all the remaining ingredients, except the parsley, and stir until well combined. Cover the Instant Pot (make sure it’s set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes. Once cooked, let it steam release naturally.
Once the steam is released, remove the lid and turn it to saute mode. Cook for 2-4 minutes, stirring frequently, until some of the water is evaporated.
Stir in the parsley and DEVOUR!
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