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  • Laura

Easy Instant Pot Chili

As someone that lives in a colder climate, I love making chili all throughout the winter. Not only is it so comforting, its also one of the only foods that actually gets better as leftovers. It's so easy to make a batch on a Sunday, and it gives you lunches all week. I also like to save a few servings and freeze them for a quick meal when I'm in a pinch.

With ground beef and beans, it's packed with 34g protein and 7g of fibre per serving. You can also easily make this vegetarian by substituting the ground beef for a meatless crumble or quinoa.

What I also love about chili is how much you can customize it with toppings. I've included some ideas for how to increase the carbs or fat of the chili through toppings. That way, you can customize the meal easily to your individual needs each day.

I made this version in an instant pot but you could easily use a slower cooker or just the stove top. It's one pot so clean up is super easy, always a bonus!


- 2lbs of extra lean ground beef (could also use ground turkey or chicken)

- 1 large can (28oz) of crushed tomatoes

- 1 small can (15oz) dices tomatoes

- 1 small can (15oz) of beans, I prefer kidney but you can choose your preference

- 4 tbsp tomato paste

- 1 small yellow onion, diced

- 4 cloves of garlic, minced

- 1 green pepper, chopped

- 1 red pepper, chopped

- 2 jalapeno peppers, chopped (remove the seeds for a milder taste)

- 2 tsp sea salt

- 3 tbsp chili powder

- 2 tsp oregano

- 2 tsp paprika

- 1 tbsp coconut (or brown) sugar

- 1/8 - 1/4 tsp cayenne pepper depending on your spice preference


I like to add greens to everything so I usually will wilt some kale into the chili at the end. This is completely optional as I know it's not everyone's thing. If you do chose to add, I stir in 2 cups of kale (shredded with the stems removed) once the chili is cooked. I just let it sit for about 5 minutes to let the kale wilt. I don't recommend trying this with a weaker green such as spinach as it will get too soggy.


- Wash and chop all veggies (peppers, onions and garlic).

- Drain and rinse beans.

- Turn instant pot to saute mode and saute the ground beef and onions until cooked through. Drain any excess fat from the cooking process.

- Add spices and garlic and saute until fragrant, approx. 1 minute.

- Add remaining ingredients (crushed tomatoes, diced tomatoes, tomato paste, peppers, beans and coconut sugar) and give everything a stir.

- Set instant pot to manual for 15 minutes, allow to manually release for about 10 minutes.

- If using a crock pot, cook on low for 4 - 6 hours.

- If using a stove, let simmer for 30 - 60 minutes.

Macros (I divide into 6 servings): 34p/21c/9f and 7g of fibre

Toppings to Increase Fat

- Avocado

- Full fat dairy such as sour cream or greek yogurt

- Full fat cheese

- Drizzle olive oil over the top (this may sound simple but it's so delicious)

Toppings to Increase Carbs

- Serve over rice

- Crumble crackers over the top

- Serve with fresh bread (I've been working on baking my our sourdough, more to come on that)

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