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Instant Pot™ Chili Recipe Is My Family's Favorite Macro-Friendly Comfort Food Dinner by Danielle Lima Oh Snap Macros

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Danielle Lima Oh Snap Macros

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Instant Pot™ Chili Recipe Is My Family's Favorite Macro-Friendly Comfort Food Dinner

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 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!

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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®)

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Recipe Notes

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.

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. 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.

Nutrition Facts Per Serving

Serving Size: 390g

Calories: 241

Protein: 28g

Carbs: 22g

Total Fat: 6g

Cholesterol: 57mg

Sodium: 443mg

Potassium: 442mg

Dietary Fiber: 6g

Sugars: 5g

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