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Thermos-Friendly Chili Con Carne
Main course

Thermos-Friendly Chili Con Carne

A hearty and satisfying chili, perfect for keeping warm in a thermos. It's packed with protein and ideal for meal prepping.

0.0 (0 reviews)
Difficulty
Easy
Prep time
15 min min
Cook time
25 min min
Rest time
10 min min
Servings
4
Method
Instant Pot
Cuisine
Américaine
Category
Main course
Visibility
Public

Ingredients (4 servings)

  • Lean Ground Beef 1 lb
  • Large Onion 1 diced
  • Garlic Cloves 2 minced
  • Bell Pepper (red or green) 1 diced
  • Kidney Beans 19 oz (drained)
  • Diced Tomatoes 28 oz
  • Tomato Paste 5.5 oz
  • Beef Broth 1 cup
  • Chili Powder 1 tbsp
  • Cumin 1 tsp
  • Smoked Paprika 1 tsp
  • Dried Oregano 1/2 tsp
  • Salt and Pepper to taste

Preparation

  1. 1
    Using the Sauté mode, brown the ground beef. Drain any excess fat.
  2. 2
    Add the onion, garlic, and bell pepper. Sauté for 2 to 3 minutes.
  3. 3
    Add all other ingredients.
  4. 4
    Stir well to combine.
  5. 5
    Close the lid and ensure the valve is in the 'Sealing' position.
  6. 6
    Cook on HIGH PRESSURE for 10 minutes.
  7. 7
    Allow for a natural release for 10 minutes, then open the valve to quick release any remaining pressure.
Chef's Notes & Tips

Chef's Tips: Make a large batch on Sunday for your week's meals. Chili freezes very well and its flavor deepens after resting.

Rate this recipe
Nutritional information
450
kcal
Calories
32g
 
Protein
40g
 
Carbs
15g
 
Fat
10g
 
Fiber
-
 
Sodium
per serving
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Thermos-Friendly Chili Con Carne
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Main course

Thermos-Friendly Chili Con Carne

A hearty and satisfying chili, perfect for keeping warm in a thermos. It's packed with protein and ideal for meal prepping.
Difficulty
Easy
Prep time
15 min min
Cook time
25 min min
Rest time
10 min min
Servings
4
Method
Instant Pot
Cuisine
Américaine
Category
Main course
Visibility
Public
Ingredients (4 servings)
  • Lean Ground Beef 1 lb
  • Large Onion 1 diced
  • Garlic Cloves 2 minced
  • Bell Pepper (red or green) 1 diced
  • Kidney Beans 19 oz (drained)
  • Diced Tomatoes 28 oz
  • Tomato Paste 5.5 oz
  • Beef Broth 1 cup
  • Chili Powder 1 tbsp
  • Cumin 1 tsp
  • Smoked Paprika 1 tsp
  • Dried Oregano 1/2 tsp
  • Salt and Pepper to taste
Preparation
  1. Using the Sauté mode, brown the ground beef. Drain any excess fat.
  2. Add the onion, garlic, and bell pepper. Sauté for 2 to 3 minutes.
  3. Add all other ingredients.
  4. Stir well to combine.
  5. Close the lid and ensure the valve is in the 'Sealing' position.
  6. Cook on HIGH PRESSURE for 10 minutes.
  7. Allow for a natural release for 10 minutes, then open the valve to quick release any remaining pressure.
Chef's Notes & Tips

Chef's Tips: Make a large batch on Sunday for your week's meals. Chili freezes very well and its flavor deepens after resting.

Nutritional information (per serving)
450 kcal
Calories
32g
Protein
40g
Carbs
15g
Fat
10g
Fiber
-
Sodium
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