Simple, delicious, and excellent for entertaining. Every person I’ve served this simple chicken chili to has requested the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
- 1 (15 ounce) can chili beans
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons chili powder
Instructions
- Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to Sauté. Add onion and bell peppers; sauté until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute; cook and stir, until browned and crumbly. Add beans, tomatoes, and chili powder. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 9 g |
| Protein | 19 g |
| Saturated Fat | 0 g |
| Sodium | 743 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Given how quick and easy this recipe is, I was very much impressed with the flavor! I’m a huge carnivore, and if I didn’t know what went in it, I would never guess it wasn’t real beef. The amount of chili powder was perfect. I did end up adding 1 teaspoon of salt, as I found that really brought out the flavors of the chili. Next time I will add maybe 1/2 cup of liquid (broth), as the InstantPot had trouble coming to pressure with no added liquid in the recipe and the chili was starting to burn. Other than that, I had the leftovers for lunch today and it was even better reheated!
I made it before and it was really good. My question is about the directions. It says to set the timer for 5 minutes, but then it says let the pressure build for 10-15 minutes.
This chili was easy to make and was very good, but I cut the chili powder in half and was very glad I did.