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Pressure-Cooker Chili
Chili cooks in just 15 minutes when it's made in a multicooker. The beef gets infused with the flavors of chili powder and cumin. Shredded cheese, scallion and sour cream round out the meal, but feel free to garnish with whatever toppings you choose.
Ingredients
Directions
Tips
To make ahead: Refrigerate chili for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
Tips
Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, red pepper, ground beef and garlic; cook, stirring and breaking up chunks with a wooden spoon, until no longer pink, 6 to 8 minutes. Add tomato paste, Worcestershire, vinegar, chili powder, cumin and salt; stir to combine. Add broth and transfer the ingredients to your pressure cooker. Continue with recipe.
Tips
Equipment: Electric pressure cooker (multicooker)
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
411 calories; protein 36g; carbohydrates 18.9g; dietary fiber 6g; sugars 5.5g; fat 20.9g; saturated fat 6.8g; cholesterol 98.3mg; vitamin a iu 2280.3IU; vitamin c 33.1mg; folate 52.6mcg; calcium 83.5mg; iron 6.3mg; magnesium 70.6mg; potassium 1145.6mg; sodium 610.9mg; thiamin 0.1mg.
Exchanges:
4 medium-fat protein, 2 vegetable, 1 fat, 1/2 starch
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