No-Bean Chili with Ground Beef Recipe
Filled with vegetables, our Instant Pot no-bean chili with ground beef is a hearty, delicious, and a perfect family recipe.
Serving6 servings
Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper , diced
- 1 rib celery, diced
- 2 garlic cloves, minced
- 1 ½ pounds lean ground beef
- 28 ounces diced tomatoes, undrained, 2 (14 ounce cans)
- 8 ounces tomato sauce
- 1 ½ Tablespoons chili powder
- ½ Tablespoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon granulated sugar
- dash of cayenne pepper
- salt and pepper, to taste
- Favorite chili toppings for serving (sour cream, shredded cheddar cheese, diced green onions, Fritos corn chips)
Instructions
- Press the SAUTE button on the Instant Pot. When the pot is warm, add oil.
- Add in the onion, bell peppers, celery, and garlic. Saute for 3-4 minutes or until vegetables start to turn tender.
- Add in the ground beef and cook until it browns (about 5 minutes).
- Scrape the bottom of the pot with a wooden spoon to make sure there are no burnt pieces on the bottom of the pot (so that you don't get the "BURN" notice).
- Add in the remaining ingredients and place the lid on the Instant Pot.
- Press the PRESSURE COOK button and set timer for 12 minutes. Remember that it will take about 10-15 minutes for the pot to come to pressure.
- When the timer is done, you can do a quick release of the pressure (or you can let this sit on "Keep Warm" all day long and really let those flavors meld together!).
- Remove lid, stir together, and serve with your favorite chili toppings.
Notes
Remember that while the meal will cook for 12 minutes, after the Instant Pot comes to pressure, which can take about 10-15 minutes.
Paprika and smoked paprika are technically not the same thing, but they can be substituted for one another. MasterClass has a great article about paprika vs. smoked paprika to give you the breakdown of how they are different. But, if you don’t happen to have smoked paprika in your house, feel free to use paprika instead of running to the store for smoked paprika, it will still taste just as wonderful!
You can eat chili plain or doll it up with all the toppings. I prefer it with all the toppings (aka tons of cheese). Some of our favorite toppings to serve with chili include the following: sour cream, shredded cheddar cheese, diced green onions, corn chips, cilantro, and avocado.
Nutrition
Calories: 239 kcal · Carbohydrates: 14 g · Protein: 27 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.4 g · Cholesterol: 70 mg · Sodium: 305 mg · Potassium: 935 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 1904 IU · Vitamin C: 58 mg · Calcium: 81 mg · Iron: 5 mg