Veggie-Packed Instant Pot Chili
While being in quarantine and trying to extend the food in my fridge as long as possible, a lot of times I end up with odds and ends of vegetables in my freezer or fridge that need to be used up. This chili has become one of the best ways to use up whatever I have left. I used summer squash, bell pepper and black olives for this version, but you could use zucchini, cauliflower, carrots or anything else you have on hand.
Recipe
Ingredients
- 1lb of ground meat (I used ground beef for this version, but use whatever you have on hand)
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- pinch of salt
- 1 can of diced tomatoes or 2 cups of fresh diced tomatoes
- 3-4 cups of frozen or fresh veggies (I used spiralized summer squash, frozen red bell pepper and black olives for this version)
- 1/2 cup pumpkin puree (optional)
- 1 1/2 tsp sriracha (optional)
Turn on the sauté function of your Instant Pot and set it for 10 minutes. Add in the ground meat, breaking up the meat as it warms up. Add in the chili powder, oregano, cumin, garlic powder and salt as the meat is cooking through. Once the meat is cooked through, add in the tomatoes, veggies, pumpkin puree and sriracha (if using). Mix everything together and switch the Instant Pot over to Bean/Chili for 10 minutes on normal with the pressure valve closed. When ready to serve, top with your favorite toppings. Some of mine are avocados, cheddar cheese or tortilla chips.
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