274
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 11⁄3 cups
PREP TIME 10 mins
COOK TIME 48 mins
TOTAL TIME 1 hr 15 mins
Watching sporting events is a year-round activity in my house, and cozy bowls of this delectable chili are a must-have part of the festivities.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Natural |
1lb (450g) 90% lean ground beef
1 cup chopped onion
1 clove garlic, finely chopped
11⁄2 tsp chili powder
1⁄2 tsp ground cumin?
1 green bell pepper, seeded and diced
2 tbsp lightly packed light brown sugar
28oz (800g) can crushed tomatoes
15oz (420g) can black beans, rinsed and drained
15oz (420g) can red kidney beans, rinsed and drained
1⁄2 tsp kosher salt
4oz (120ml) light beer (optional)
1. Select Sauté, and add the ground beef to the inner pot. Brown for 5 minutes, and then carefully remove the inner pot and drain off any rendered fat. Return the inner pot to the base.
2. Add the onion and garlic and sauté for an additional 2–3 minutes, or until the garlic becomes fragrant and the onions become soft and translucent.
3. Add the chili powder and cumin, followed by the bell pepper, brown sugar, tomatoes, black beans, kidney beans, kosher salt, and beer (if using). Stir well.
4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 18 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
5. Remove the lid, and ladle the chili into serving bowls. Serve hot.
Total fat 8g Saturated fat 3g |
Cholesterol 46mg Sodium 516mg |
Carbohydrates 29g Dietary fiber 8g |
Sugars 10g Protein 23g |