Ingredients: |
Ingredients: 1/2 tablespoon coconut oil
1 pound 90% to 93% lean ground beef ground turkey, or ground bison (I used 90% lean ground sirloin)
1 small yellow onion diced
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon dried oregano
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 large sweet potato cut into 1/2-inch chunks
1 green bell pepper diced
1 red bell pepper diced
1 small head cauliflower stemmed and finely chopped
1 can pumpkin purée (15 ounces)
1 can fire-roasted diced tomatoes (15 ounces)
2-3 cups low-sodium chicken broth or vegetable broth or water
Sliced pepper, avocado, chopped cilantro, red onion, and/or nondairy plain yogurt, for serving
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Directions: |
Directions:Set an Instant Pot to sauté and add the coconut oil.
When the oil is hot and melted, add the beef, onion, salt, and pepper.
Cook, breaking apart and browning the meat, until the beef is no longer pink and the onion is beginning to soften, about 7 minutes.
Add the oregano, cmoked paprika, cumin, garlic powder, and cinnamon, Let cook until fragrant, about 30 seconds.
Add the sweet potato, red and green bell peppers, cauliflower, pumpkin, diced tomatoes and 2 cups chicken broth. Stir well.
Cover, seal, and set to cook on high pressure for 10 minutes.
Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional broth to reach your desired consistency.
Taste and adjust seasonings.
Serve hot with desired toppings. |
This recipe for Instantpot Paleo Chili is from