A Fantastic Chili Recipe for the Instant Pot™ (High Fiber, High Protein) by Danielle Lima Oh Snap Macros
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Hands down, this is my family’s favorite go-to chili. The leftovers get better each day. And it freezes well, so it can be made ahead of time and pulled out when you're ready for it, making it a terrific meal-prep staple. Perfect for a chilly day when you want to get cozy under a blanket, this warming chili will be savored all year long. My favorite topping is Sweet Heat jalapeños from Mt. Olive®; they add the perfect amount of sweet spice to the dish!
To make this easy Instant Pot™ recipe, you will need the following macro-friendly, gluten-free ingredients: fresh garlic, lean ground beef, lean ground turkey, yellow onion, bell peppers, diced fire-roasted tomatoes, tomato paste, chopped green chiles, low-sodium beef broth, canned beans, chili powder, ground cumin, salt and black pepper.
Top the high-fiber and high-protein chili with whatever toppings you like on your chili. We enjoy sour cream or nonfat plain Greek yogurt, shredded cheese, chopped red onions, avocado and candied jalapenos (try this homemade candied jalapeno recipe). This is one dinner recipe that will be on repeat!
Be sure to read about the health benefits of fiber and the health benefits of protein.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 36 minutes
Total Time: 46 minutes
Servings: 10
Ingredients
- 1 clove garlic, minced
- 1 pound (454 g) lean ground beef (93/7%)
- 1 pound (454 g) lean ground turkey (99/1%)
- 1/2 medium yellow onion, chopped
- 2 medium bell peppers, chopped (1 green and 1 red)
- 28 ounces (2 cans) diced fire-roasted tomatoes, undrained
- 6 ounces (1 can) tomato paste
- 4 ounces (1 can) diced green chiles, undrained
- 1 1/2 cups (360 g) low-sodium beef broth
- 15.5 ounces (1 can) mixed beans in a mild chili sauce, undrained (I like Bush’s® Best)
- 1/4 cup (30 g) chili powder
- 1 tablespoon (7 g) ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
For Serving
- sour cream or nonfat (0%) plain Greek yogurt
- shredded cheddar cheese
- chopped red onions
- avocado
- Sweet Heat jalapeños (I like Mt. Olive®)
Here's how to make it:
- Turn the Instant Pot® to sauté. Spray the bottom with nonstick spray to prevent the meat from sticking. Add the garlic and cook for 1 minute until fragrant. Add the ground beef and ground turkey to the pot and cook for about 5 minutes until browned but not fully cooked through.
- While still in the sauté function, add the onion, bell peppers, tomatoes and their liquid, tomato paste, chiles and their liquid, broth, mixed beans and their liquid, chili powder, cumin, salt and pepper. Stir it together well. Put on the lid and set to pressure-cook for 30 minutes. You can let this self-release all the way or quick release.
- Open the lid and give the chili a good stir to combine. Serve topped with sour cream or yogurt, cheese, onions, avocado and/or jalapeños. Make extra chili and freeze it in airtight freezer containers or freezer bags for quick family dinners. Reheat the chili in the microwave or on low heat in a saucepot on the stovetop. Please note that this will change the macros listed in the nutrition facts.
Photo credit: Danielle Lima
Reprinted with permission from Macros Made Easy by Danielle Lima. Page Street Publishing Co. 2024. Photo credit: Danielle Lima.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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