I’ve cleaned up this Instant Pot beef chili recipe so that it has less meat, more plant protein and more fiber. But not to worry! Nothing is sacrificed when it comes to flavor or texture.
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound grass-fed (organic ground beef)
- 2 teaspoons Himalyan pink salt (divided)
- 8 ounces tempeh (crumbled)
- 1 large onion (finely chopped)
- 1 large red bell pepper (finely chopped)
- 2 carrots (finely chopped)
- 5 cloves garlic (minced)
- 1 chipotle pepper in adobo sauce (seeds removed, chopped)
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 can (14. 5 ounces diced tomatoes)
- 1 can (14.5 ounces kidney beans, rinsed and drained)
- 1 can (14.5 ounces pinto beans, rinsed and drained)
- 1/4 cup lime juice
- Using the SAUTE function, heat 1 tablespoon of the oil in the pressure cooker pot. Add the ground beef, spread it over the oil, and let it brown without stirring for about 5 minutes. Add in the tempeh and give everything a good stir; sprinkle with 1/2 teaspoon of the salt and saute for 2 more minutes, or until meat is no longer pink. Use a slotted spoon to transfer the meat and tempeh to a separate plate.
- Add the remaining 1 tablespoon of oil and stir in the chopped onion, bell pepper, carrots, garlic, chipotle pepper and 1 teaspoons salt. Saute until vegetables are soft.
- Stir in the tomato paste, chili powder, oregano and cumin and cook until fragrant, about 1 minute. Stir in the reserved meat and tempeh along with any juices from the plate, plus the tomatoes, beans and remaining 1/2 teaspoon salt.
- Lock the lid into place and cook on HIGH PRESSURE for 8 minutes. Let the pressure release naturally.
- Stir in the lime juice just before serving. To serve, top with chopped cilantro, avocado and a dollop of Clean Cuisine dairy free sour cream.