A Lighter Chili for Warmer Days!
Who says chili is just for winter? This vibrant Summer Beef Chili proves that this hearty classic can be enjoyed all year long. We’ve swapped out heavy beans for a bounty of fresh summer vegetables like zucchini, carrots, and bell peppers, creating a lighter but still incredibly satisfying meal. Best of all, using the Instant Pot means you get that slow-simmered flavor in under an hour without heating up your entire kitchen. It’s the perfect healthy, low-carb dinner for a busy weeknight!
Ingredients
• 2 tbsp (30 ml) olive oil, divided
• 1½ lbs (680g) grass-fed ground beef
• 2 garlic cloves, minced
• 1½ cups (190g) carrots, peeled and chopped
• 1 cup (150g) bell pepper, seeded and chopped
• 1 medium yellow onion, chopped
• ½ cup (50g) celery, chopped
• 2 cups (240g) zucchini, cut into half-moons
• 1 (15-ounce / 425g) can sugar-free tomato sauce
• 1 (15-ounce / 425g) can sugar-free diced tomatoes with chiles
• 2 tbsp (16g) chili powder
• ¼ tsp (0.5g) cayenne pepper, or to taste
• 1 tsp (2g) ground cumin
• 1 tsp (1g) dried oregano
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add 1 tbsp of olive oil. Add the ground beef and cook, breaking it apart with a spoon, for 4-5 minutes until browned.
3. Stir in the minced garlic and cook for 1 more minute until fragrant. Drain any excess grease from the pot and transfer the beef mixture to a separate bowl.
4. Add the remaining 1 tbsp of olive oil to the empty pot. Sauté the carrots, bell peppers, onion, and celery for 4-5 minutes, until they begin to soften.
5. Press the “Cancel” button to turn off the Sauté function. Return the cooked beef to the pot. Stir in the zucchini, tomato sauce, diced tomatoes with chiles, chili powder, cayenne, cumin, and oregano. Season generously with salt and pepper.
6. Secure the lid on the Instant Pot and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 20 minutes.
7. Once the cooking time is complete, carefully perform a “Quick Release” by moving the steam release valve to the “Venting” position.
8. When the float valve drops, carefully remove the lid. Stir the chili well and serve hot with your favorite toppings.
Nutritional Information
• Per Serving (approx. 1 cup)
• Calories: 237
• Total Fat: 9.2g
• Net Carbs: 1.37g
• Fiber: 3g
• Protein: 28g
Pro Tips
• Pro-Tips for the Best Summer Chili
• Topping Ideas: Serve with a dollop of sour cream or Greek yogurt, fresh cilantro, sliced avocado, or shredded cheddar cheese for the perfect finish.
• Veggie Variations: Feel free to add other summer vegetables like yellow squash, corn (if not low-carb), or diced eggplant along with the zucchini.
• Make it Ahead: This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
• Adjust the Heat: For a milder chili, omit the cayenne pepper and use regular diced tomatoes. For more heat, add a pinch of red pepper flakes or a chopped jalapeño with the onions.
FAQ
Q: Is this beef chili recipe keto-friendly
A: Yes, this Summer Beef Chili is very keto-friendly. By swapping beans for low-carb vegetables like zucchini and bell peppers, each serving contains only 1.37g of net carbs, making it an excellent choice for a ketogenic diet.
Q: Can I make this summer chili on the stovetop instead of an Instant Pot
A: Absolutely. To adapt this for the stovetop, use a large pot or Dutch oven. Follow the sautéing steps as written. After adding all ingredients, bring to a simmer, then reduce the heat to low, cover, and cook for at least 45-60 minutes until the vegetables are tender and the flavors have melded.
Q: How do I store and reheat this chili
A: This chili is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Q: What other vegetables can I add to this beanless chili
A: Feel free to customize this beanless chili with other summer vegetables. Yellow squash, mushrooms, or diced eggplant would be great low-carb additions. If you’re not following a low-carb diet, corn would also be a delicious option.
