Summer Beef Chili
(Total Time: 55 MINS| Serves: 8)
2 tbsp. olive oil (divided)
1½ pounds grass-fed ground beef
2 chopped garlic cloves garlic
1½ cups peeled and chopped carrots
1 cup seeded and chopped bell peppers
1 chopped medium yellow onion
½ cup chopped celery stalk
2 cups cut into half-moons zucchini
1 (15-ounce) can sugar-free tomato sauce
1 (15-ounce) can sugar-free diced tomatoes with chiles
2 tbsp. chili powder
¼ tsp cayenne pepper
1 tsp ground cumin
1 tsp dried oregano
Place 1 tbsp. of the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for about 4-5 minutes.
Add garlic and cook for about 1 minute.
Drain excess grease and transfer beef to a bowl.
In the pot, add remaining oil and cook carrots, bell peppers, onions and celery and cook for about 4-5 minutes.
Select the “Cancel” and stir in cooked beef and remaining ingredients.
Secure the lid and cook under “Manual” and “High Pressure” for about 20 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and serve hot.
Per Serving (Calories 237|Total Fat 9.2g| Net Carbs 1.37g| Protein 28g| Fiber 3g)