Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1smallonion, chopped1red bell pepper, chopped2poundslean ground beef2clovesgarlic, minced1(6 ounce) canno-salt-added tomato paste1tablespoonWorcestershire sauce1tablespoonred-wine vinegar3tablespoonschili powder2teaspoonsground cumin¼teaspoonsalt1cuplow-sodium beef broth1(15 ounce) canlow-sodium pinto beans, rinsed6tablespoonsshredded Cheddar or Monterey Jack cheese (Optional)2scallions, sliced (Optional)6teaspoonssour cream (Optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1smallonion, chopped
1red bell pepper, chopped
2poundslean ground beef
2clovesgarlic, minced
1(6 ounce) canno-salt-added tomato paste
1tablespoonWorcestershire sauce
1tablespoonred-wine vinegar
3tablespoonschili powder
2teaspoonsground cumin
¼teaspoonsalt
1cuplow-sodium beef broth
1(15 ounce) canlow-sodium pinto beans, rinsed
6tablespoonsshredded Cheddar or Monterey Jack cheese (Optional)
2scallions, sliced (Optional)
6teaspoonssour cream (Optional)
DirectionsHeat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, bell pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until the beef is no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth. Turn off the heat. Close and lock the lid. Cook on high pressure for 15 minutes. Release the pressure. Stir in beans. Garnish each serving with cheese, scallions and sour cream, if desired.TipsTo make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.Equipment: Electric pressure cooker (multicooker)Originally appeared: EatingWell.com, July 2018
Directions
Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, bell pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until the beef is no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth. Turn off the heat. Close and lock the lid. Cook on high pressure for 15 minutes. Release the pressure. Stir in beans. Garnish each serving with cheese, scallions and sour cream, if desired.TipsTo make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.Equipment: Electric pressure cooker (multicooker)
Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Add onion, bell pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until the beef is no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth. Turn off the heat. Close and lock the lid. Cook on high pressure for 15 minutes. Release the pressure. Stir in beans. Garnish each serving with cheese, scallions and sour cream, if desired.
Tips
To make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.
Equipment: Electric pressure cooker (multicooker)
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)411Calories21gFat19gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
