Mexican Inspired Beef Chili
(Total Time: 50 MINS| Serves: 6)
1 tbsp. avocado oil
½ chopped yellow onion
1 seeded and chopped small red bell pepper
Salt, to taste
4 minced garlic cloves
2 tbsp. sugar-free tomato paste
2 pounds grass-fed lean ground beef
3 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 (14½-ounce) can sugar-free diced tomatoes (drained)
½ cup homemade chicken broth
2 tbsp. fresh lemon juice
1/3 cup shredded cheddar cheese
Place the oil in the Instant Pot and select “Sauté”. Then add the onion, bell pepper and a pinch of salt and cook for about 3 minutes.
Stir in the garlic and tomato paste and cook for about 1 minute.
Add the beef and salt and cook for about 5-7 minutes.
Add spices and thyme and cook for about 1 minute.
Select the “Cancel” and stir in tomatoes and broth.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and stir in lemon juice.
Serve hot with the topping of cheddar cheese.
Per Serving (Calories 361|Total Fat 13.1g| Net Carbs 1.68g| Protein 49.9g| Fiber 3.4g)