Instant Pot Keto Chili

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 tsp, crumbled Bay Leaf 2 tbsp Cumin seed 1 tbsp Oregano, ground 1 tsp Pepper, black 1 stalk celery chopped, raw 1 cup, chopped Onions, raw 1 cup, strips Green Peppers (bell peppers) 1/4 cup Tomato Sauce 1 cup, chopped Peppers, sweet, red, fresh 1 can, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 14.5 oz6 tsp Lea & Perrins, Worcestershire Sauce 10 tbsp Hunt's Tomatoes Paste No Salt Added 2 tsp Kosher Salt 1 Yellow Bell Pepper3 cloves Fresh Garlic (1 clove = 3g) 2.5lbs 80/20 ground beef chuck 12 tsp Seasoning, Tones Taco Blend 2 cans Diced tomatoes & Green Chillis Rotel, 10oz can 2.5 serv in can 3/4 C of water
Directions
Sautee onion and peppers for 6-7 minutes, add garlic and sautee for a minute. Then, add ground chuck and cook until brown. I drained most of the grease. Add remaining ingredients and 3/4 cup of water to instant pot and stir. Place bay leaf in the middle of the pot and seal. Set to stew.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 294.9
  • Total Fat: 17.9 g
  • Cholesterol: 58.3 mg
  • Sodium: 1,278.3 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.4 g

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