Fall is coming, temperature dropping, getting ready for winter. This is a good time to get warm and cozy and to eat more comforting foods - and by that I don't mean "junk" but foods that are heartier and warm in temperature.
It's a good time to use slow cookers and electric pressure cookers that make it easier to make stews, soups and such warming dishes.
Here's a recipe that I love and it's easy and simple to make.
Instant Pot Healthy Chili
Recipe grams: 1978.94g/69.8oz Serves 6 329.82g/11.6oz per serving
Protein: 35% Carbohydrates: 36% Fat: 29%
INGREDIENTS 1 lb 93% Lean Ground Beef .5 tsp Black Pepper, Ground
1 tablespoon Extra Virgin Olive Oil 1 tbsp CHILI PEPPER, GROUND 2 tsp CUMIN, GROUND 1 medium ONION, RAW, MEDIUM, diced
1 tsp Garlic powder 1 tsp SEA SALT 2 medium SWEET POTATO, RAW, peeled and cut into 1/2 inch
1 medium pepper Red Bell Peppers, diced 1 cup Diced Tomatoes 1 cup BLACK BEAN 1 cup BEAN, KIDNEY 2 cup Broth, Chicken, Reduced Sodium
DIRECTIONS 1. Set an Instant Pot to saute and drizzle in the olive oil. When the oil is hot, add turkey, onion, salt and pepper. Cook, breaking apart and browning the meat until turkey is no longer pink and onion is soft, about 7 minutes.
2. Add chili powder, cumin, garlic powder. Let it cook for 1 minute. 3. Add sweet potatoes, bell pepper, tomatoes, beans and 1 1/2 cup of broth. Stir well. Cover, seal and set to cook on high pressure for 10 minutes.
4. Quick release to vent the remaining pressure immediately after. If the chili seems too thick, add additional chicken broth.
Taste and adjut seasoning (you can mix chipotle sauce to make it spicier).
Suggested toppings:cilantro, avocado, shredded cheese, sour cream, plain greek yogurt.