No Bean Chili
Ingredients
The chili
-
1
tablespoon
avocado oil
-
1
large
yellow onion, diced
-
1
small
red bell pepper, diced
-
to taste
teaspoon
Diamond Crystal kosher salt
-
2
tablespoons
tomato paste
-
4
cloves
garlic, minced
-
2
pounds
lean ground beef (85% lean, 15% fat)
-
3
tablespoons
chili powder
-
1
tablespoon
dried oregano
-
1
tablespoon
ground cumin
-
¼
teaspoon
cayenne pepper (optional)
-
1
14.5 ounce can
fire-roasted diced tomatoes, drained
-
½
cup
chicken broth
-
2
teaspoons
Red Boat fish sauce
-
1
tablespoon
apple cider vinegar (optional)
Optional toppings
-
to taste
sliced avocado
-
to taste
sliced scallions
-
to taste
finely diced white onions + minced cilantro
-
to taste
unsweetened coconut yogurt
-
to taste
lime wedges
Instructions
- 1. Press the sauté button on the Instant Pot and heat the metal insert.
- 2. Add avocado oil and swirl it around when shimmering.
- 3. Add onions and bell peppers with a sprinkle of salt, cooking for 3 minutes until softened.
- 4. Stir in tomato paste and minced garlic, cooking until fragrant.
- 5. Add ground beef and kosher salt, browning the meat and breaking it up.
- 6. Once most beef is no longer pink, stir in chili powder, oregano, cumin, and cayenne pepper.
- 7. Toss in drained diced tomatoes, broth, and fish sauce, stirring well.
- 8. Lock the lid and cook under high pressure for 15 minutes.
- 9. Release the pressure manually or let it come down naturally.
- 10. Taste and adjust seasoning, adding apple cider vinegar if desired.
- 11. Serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
6
Calories
445
Total fat
34g
Total carbohydrates
8g
Total protein
28g
Sodium
mg
Cholesterol
mg
You might also like