Who says chili is just for cold weather? This vibrant Summer Beef Chili recipe is here to prove that this hearty classic can be enjoyed all year round! We’re swapping out heavy beans for a bounty of fresh summer vegetables like zucchini, bell peppers, and carrots. Made effortlessly in the Instant Pot, this chili is light, flavorful, and packed with protein, making it the perfect healthy meal for a warm evening. It’s a fantastic way to use up that garden produce!
Ingredients
• 2 tbsp olive oil, divided
• 1½ pounds grass-fed ground beef
• 1 medium yellow onion, chopped
• 1½ cups carrots, peeled and chopped
• 1 cup bell peppers, seeded and chopped
• ½ cup celery, chopped
• 2 garlic cloves, minced
• 2 cups zucchini, cut into half-moons
• 1 (15-ounce) can sugar-free diced tomatoes with chiles
• 1 (15-ounce) can sugar-free tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
Instructions
1. Set your Instant Pot to the “Sauté” function and add 1 tbsp of olive oil. Once hot, add the ground beef and cook, breaking it apart with a spoon, for 4-5 minutes until browned.
2. Stir in the minced garlic and cook for another minute until fragrant. Drain any excess grease from the pot and transfer the beef mixture to a separate bowl.
3. Add the remaining 1 tbsp of olive oil to the empty pot. Sauté the chopped onion, bell peppers, carrots, and celery for 4-5 minutes, until they begin to soften.
4. Press the “Cancel” button to turn off the Sauté function. Return the cooked beef to the pot. Stir in the zucchini, diced tomatoes, tomato sauce, chili powder, cumin, oregano, and cayenne pepper.
5. Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 20 minutes.
6. Once the cooking time is complete, carefully perform a “Quick Release” by moving the steam valve to “Venting.”
7. When the pin has dropped, remove the lid. Give the chili a good stir and serve hot with your favorite toppings.
Nutritional Information
• Per Serving (Serves 8): Calories 237 | Total Fat 9.2g | Net Carbs 1.37g | Protein 28g | Fiber 3g
Pro Tips
• Pro-Tips for the Best Summer Chili
• Don’t skip the toppings! Fresh cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, or shredded cheese can elevate this chili to the next level.
• For perfect meal prep, allow the chili to cool completely before storing it in airtight containers in the refrigerator for up to 4 days. The flavors will meld and taste even better the next day!
• Adjust the heat to your liking. For a milder chili, omit the cayenne pepper and use regular diced tomatoes instead of those with chiles. For more spice, add a pinch of red pepper flakes or a chopped jalapeño with the other vegetables.
• Feel free to swap the ground beef for ground turkey or chicken for a leaner option. You can also add other summer veggies like yellow squash or corn.
FAQ
Q: Can I make this summer chili with a different meat
A: Yes, absolutely. For a leaner chili, feel free to swap the ground beef for an equal amount of ground turkey or ground chicken.
Q: How can I adjust the spice level of this chili
A: You can easily customize the heat. For a milder version, omit the cayenne pepper and use regular diced tomatoes. For more spice, add a pinch of red pepper flakes or a chopped jalapeño when you sauté the vegetables.
Q: Is this Instant Pot chili good for meal prep
A: This chili is perfect for meal prep. Allow it to cool completely, then store it in airtight containers in the refrigerator for up to 4 days. The flavors actually get better the next day.
Q: What are the best toppings for this summer chili
A: Elevate your chili with fresh toppings like chopped cilantro, a dollop of sour cream or Greek yogurt, sliced avocado, or shredded cheese.
