Instant Pot Bean-Less Chili

Ingredients

• 1½ pounds ground beef
• 2 cloves garlic, chopped
• 1 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup chopped celery
• 1 1/2 cups diced carrots
• 1 cup of diced bell peppers
• 2 cups of zucchini
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can tomato sauce
• 2 small cans of tomatoes with green chilies

Preparation:

1. Brown your beef either in a separate skillet, or use the saute function in your IP. However, I usually use a separate skillet since I find the actual pot is too hot to maneuver to eventually drain the fat.
2. After draining the fat, cook the garlic on medium-high for a few additional minutes, until it becomes fragrant.
3. Add oil, onions, celery, carrots, peppers, and seasonings and saute until onions are translucent.
4. Add zucchini, cooked beef, tomatoes, and tomato sauce to the pot and stir.
5. Cover IP and be sure valve is set to sealing. Set to manual and cook for 20 minutes. After cook time, switch to venting for quick release.
6. Top chili with cilantro and avocado. (optional)

Postscript

I mentioned earlier in my blog that I was pretty gung-ho about clean eating. For me, I know my body runs better when I’m eating that way, keeping my sodium and sugar in check. When I was looking for clean eating recipes to mimic some unhealthy favorites, I ran across this. Eventually, I discovered the recipe when I was on Beachbody’s 21 Day Fix. This recipe is the definition of clean eating, and everyone in the house loves it. When I know that my toddler will be partaking, I usually tone down the cumin and cayenne, but all in all, this is a fan favorite. My husband actually hates soups and stews on principle, and loves this. This is so hearty and filling, just a serving size (1.5 cups) is enough to keep you full for awhile!