Hearty Instant Pot Beef Chili

 You won't believe how quickly you can make a pot of chili! Thank you, Instant Pot!

INGREDIENTS

1 Tablespoon vegetable oil

2 tsp minced garlic

1 pound lean ground beef

1 large green bell pepper, chopped

1 onion, chopped

6 stalks of celery, chopped

1 package McCormick's Chili Seasoning

1 cup water

1 15 ounce can Ranch Style Beans

1 15 ounce can kidney beans, drained and rinsed

1 15 ounce can RoTel Original tomatoes

1 15 ounce can fire-roasted diced tomatoes

1 15 ounce can tomato sauce

Salt and Pepper

INSTRUCTIONS

Set Instant Pot to sauté. Add oil and garlic. Once the oil is hot, add ground beef. Break it up as it browns. Once browned, add onion, green pepper and celery to the beef. 

Cook until the onion is translucent. Then, add the seasoning mix. Stir to combine.

Turn the Instant Pot off of sauté. Add 1 cup of water and stir to combine all ingredients, scraping up any browned bits on the bottom of the pot.

Add ranch beans and kidney beans. Stir to combine.

Add Ro Tel, diced tomatoes and tomato sauce on top. Do NOT stir.

Put lid on Instant Pot, set valve to seal and set for 10 minutes.

Once time is up, allow to naturally release or if  not completely released after 30 minutes, release the steam.

Open Instant Pot, stir and enjoy!

Add topping of your choice such as sour cream, grated cheese, etc.

Turkey Pumpkin Chili

 Perfect for Halloween night or any fall evening, this chili comes together in no time.

Ingredients

2 Tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup seeded and chopped poblano chilies

1 pound ground turkey

1 Tablespoon chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp dried oregano

1/2 tsp. cayenne pepper - if you want this chili to have a kick

2 cups chicken broth

1 cup canned pumpkin

1 (15 ounce) fire-roasted diced tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can navy beans, drained and rinsed

1 1/2 tsp salt

1 Tablespoon fresh lime juice

Toppings of your choice such as fresh cilantro, tortilla chips, shredded Mexican cheese blend or sour cream.

Instructions

Heat oil in Dutch oven over medium high heat. Add onions and poblanos, cook, stirring occasionally, until softened and lightly browned, 6 - 7 minutes.

Add turkey, stir to crumble. Cook until no longer pink and starting to brown. Stir in garlic and spices.

Stir constantly for about one minute until turkey is coated with spices and spices are fragrant.

Stir in broth, pumpkin, tomatoes, pinto beans and navy beans and salt. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and serve.

Recipe Source: Southern Living

Instant Pot White Chicken Chili

Like all Instant Pot recipes, making this soup is fast with little clean up. Loaded with shredded chicken and cannellini beans, this recipe from Simply Recipes is a keeper.

Ingredients

2 Tablespoon olive oil
4 cloves garlic, minced
1 large green pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more spicy flavor)
3 celery stalks, chopped
1 medium yellow onion, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon coriander
1/4 teaspoon cayenne pepper (omit if you don't want a spicy chili)
2 teaspoons salt
2 (15 ounce) cans cannellini beans, rinsed and drained
1 1/2 pounds chicken breast or chicken tenders
1 cup chicken broth
1 cup sour cream
1/2 cup chopped fresh cilantro (optional)

Toppings of your choice: shredded cheese, chopped tomato, chopped avocado, tortilla strips

Instructions:

Select the saute setting on the Instant Pot. Heat olive oil. Add bell pepper, jalapenos, onion, celery and garlic. Saute for about 5 minutes or until vegetables are tender.
Add spices and saute for one minute more.
Pour the beans over the vegetables.
Layer the chicken on top of the beans. Pour chicken broth on top. Do not stir.

Secure the lid on the Instant Pot. Turn off the saute function and assure that the pressure vent is sealed. Select the pressure cooking function and set the time for 15 minutes at high pressure.
When complete, do a quick pressure release by moving the moving the vent to release or allow for pressure to release naturally.

Open the Instant Pot when pressure has fully released. Remove the chicken  with a tongs to a cutting board and shred with two forks. Add the shredded chicken back to the pot along with cilantro and sour cream. Stir to combine and taste for any needed adjustment to seasoning.

Ladle chili into bowls.

White Chicken Chili

There is not much better than chili on a cold winter day. This version of white chicken chili is creamy and delicious!

Ingredients

2 Tablespoons butter
1/4 cup chopped onion
2 Tablespoons flour
3 1/2 cups chicken broth
1 cup half and half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped into bite size pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
1 can (11 ounce) can white corn, drained
2 (4 ounce) cans diced green chilies, undrained
1/2 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons chili powder
3/4  teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterrey jack cheese

If you want to kick up the heat in this chili, you can replace the Monterrey jack cheese with pepper jack. And if you want to kick it up even more, you can replace half of the diced green chilies with diced jalapenos.

Instructions

Melt butter in Dutch oven. Add onions and saute until translucent. Add flour and cook for 2 minutes.
Gradually whisk in the chicken broth and half and half.  Bring to a boil, stirring, and then cook for two minutes or until thickened.

Add remaining ingredients and cook for an additional 10 - 15 minutes, stirring occasionally.

Turkey Chili

The days are getting shorter and cooler now. It must be time for chili. I like this version made with ground turkey instead of beef.  It has all the flavor of a traditional beef chili.

Ingredients

2 Tablespoons olive oil
1 green pepper, seeded and chopped into small pieces
1 red pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
1 Tablespoon chopped garlic
2 pounds ground lean turkey
Salt and pepper
2 (14.5) ounce cans fire-roasted diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup chicken broth
2 Tablespoons chili powder
1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
2 cans (14.5 ounce)  kidney beans, drained and rinsed
1 cup frozen corn

Optional toppings: Cheddar cheese, sour cream, pickled jalapenos, fritos chips.

Instructions

Heat 1 Tablespoon olive oil in large pot. Add peppers and onions and saute until lightly browned and softened. Then, add garlic and saute an additional minute. Remove mixture from pan, Heat remaining 1 Tablespoon olive oil in pot. Add turkey, season with salt and pepper and cook, stirring occasionally and breaking up turkey as it cooks. Drain off any fat, then add tomatoes, tomato sauce, chicken broth, chili powder, cumin, coriander and paprika. Bring to boil, then reduce heat to a simmer, cover and cook, stirring occasionally. for 30  minutes. Stir in kidney beans and corn. Add more chicken broth to thin if desired. Heat through. Serve warm with toppings.

Chicken and White Bean Chili

Ingredients

3 Tablespoons olive oil
1 yellow onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
6 cloves garlic, minced
3 boneless chicken breasts, cut into chunks
4 Tablespoons chili powder
2 Tablespoons tomato paste
1 Tablespoon cumin
2 Tablespoons fresh oregano or 1 Tablespoon dried
2 15-ounce cans white beans - do not drain
2 15-ounce cans diced tomatoes
Sour Cream
Salt and Pepper to taste

Instructions

Heat oil in heavy pot over medium high heat. Add onions, bell pepper and garlic. Saute until softened, about 5 minutes,
Add chicken. Sprinkle with salt and pepper. Saute until the chicken is cooked through. Mix in chili powder, tomato paste, cumin and oregano.
Add beans with liquid and tomatoes. Simmer until thickened. About 25 minutes.
Season with salt and pepper.
Top each with a dollop of sour cream.

Favorite Crock Pot Chili

Nothing fancy or creative here, just my favorite go-to chili that cooks all day in the crock pot. Finish it with your favorite toppings.

Ingredients

1 can kidney beans, drained and rinsed
1 can chili beans
2  (16 ounce) fire roasted diced tomatoes
3 pounds ground beef
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
2 cloves garlic, minced
2 - 3 Tablespoons chili powder
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon cumin
Topping options: Shredded cheddar cheese, pickled jalapenos, diced onions, sour cream


Instructions

Brown the ground beef in skillet. Drain off any liquid and fat.
Place ground beef in crock pot. Add all remaining ingredients to crock pot. Stir until well combined.
Cover and cook on low for 10-12 hours.
Ladle into bowl and top with your favorite toppings.

My Favorite Green Chili with Chicken

Ingredients

Meat from one rotisserie chicken, shredded
3 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, topped
1 jalapeno, seeded and chopped
1 Tablespoon chili powder
2 teaspoons cumin
1 16-ounce jar tomatillo salsa
1 12-ounce can Coors Light beer
1 quart chicken broth
2 handfuls tortilla chips
Juice of two limes

Instructions

Add olive oil to large pot and heat over medium-high heat.  Add onions, garlic and jalapeno and cook, stirring occasionally, until softened.

Add chili powder and cumin. Stir to coat the onion mixture and cook one additional minute.
Add tomatillo salsa, beer and chicken broth.  Bring to a boil and then stir in chicken, Simmer for 15 minutes.

Grind tortilla chips in food processor. Add to chili mixture and cook an additional 10 minutes.
Just before serving, add lime juice.

Top with your favorite additions such as grated cheese, sliced jalapenos, chopped cilantro, or sour cream.

Buffalo Chili

Ingredients

I Tablespoon canola oil
1 lb. ground buffalo
1 (15 ounce) can whole kernel corn
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green pepper, seeded and chopped
2 Tablespoon chili powder
1 teaspoon salt
1 Tablespoon cumin
2 teaspoons red pepper flakes (or more or less to taste if you like it spicy or mild)
1/4 teaspoon black pepper
2 garlic cloves, minced
12 ounces tomato juice

Instructions

Drain and rinse beans and corn.
Dice onion. Seed and dice peppers.
Heat oil in skillet. Add buffalo and cooking, stirring, until crumbly and cooked.
In large stock pot, combine cooked buffalo with other ingredients.
Simmer, uncovered for 45 minutes.
Add more tomato juice if the consistency is too thick.

Ladle into soup bowls and top with your favorite chili toppings - sour cream, cheddar cheese, sliced jalapenos, sliced green onion.

Colorado Green Chili

We love to buy roasted peppers in the summer, freeze them and then use them in this green chili.You can buy peppers from mild to hot and the heat of this chili depends on the type of pepper that you use. We usually choose medium because we like a little spicy flavor.


Ingredients

2 pounds cubed pork
1 Tablespoon chopped garlic
1/4 teaspoon salt
3 Tablespoons flour
1 14-ounce can fire-roasted diced tomatoes
1 14-ounce can chicken broth
1 cup water
2 1/2 cups diced roasted green chilies - about 20, peeled and seeded
2 cups chopped onions
Salt and pepper to taste
Sour Cream
Shredded cheddar cheese
Corn tortillas (optional)

Instructions

Brown pork, garlic and onions in large skillet.
Add flour and cook for two  more minutes.
Place all ingredients in a crock pot and cook on low for about 4 hours.

Top with shredded cheddar cheese and/or sour cream. Serve with corn tortillas, if desired.