Weekend Dinner Chili
(Total Time: 55 MINS| Serves: 6)
Ingredients:
1 tbsp. olive oil
1 pound grass-fed ground beef
1 seeded and chopped green bell pepper
1 chopped small yellow onion
3 peeled and chopped medium carrots
2 large finely chopped tomatoes
2 sliced jalapeño peppers
Salt and freshly ground black pepper, to taste
1 tbsp. chopped fresh parsley
1 tbsp. Worcestershire sauce
4 tsp red chili powder
1 tsp paprika
1 tsp ground cumin
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the beef and cook for about 4-5 minutes.
Select the “Cancel” and stir in remaining ingredients.
Secure the lid and select “Meat/Stew” and just use the default time of 35 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and serve hot.
Per Serving (Calories 207|Total Fat 7.7g| Net Carbs 1.68g| Protein 24.5g| Fiber 3g)
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