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    Home » Gluten Free » Quick and Easy Chili (Pressure Cooker & Stove-Top)

    Quick and Easy Chili (Pressure Cooker & Stove-Top)

    Published: Jan 28, 2020 · by Anne · This post may contain affiliate links · Leave a Comment

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    Two Bowls of Chili topped with cheese

    Quick and easy chili is a hearty chili recipe that is full of deliciousness.  It can be on your table in less than one hour even though it tastes like it was cooking all day long!

    Up until a few years ago, I didn’t want any part of the Instant Pot sensation, but that changed, and glad it did. They are perfect for making soups, stews, and chilis in a hurry. If you don’t have a pressure cooker, I have also included stovetop instructions.

    a bowl of hearty chili with a spoon

    Why This Recipe Works

    It’s super flavorful! I discovered that adding the spices (chili powder and cumin) to ghe garlic and onions while sauteeing them rathern than adding them later in the process really elevates the flavor.

    It’s customizable! You can easily customize this recipe by adding more or less jalapeno peppers to control the heat. Use less meat and more beans or more meat and no beans!

    It’s Quick! This recipe can be made in about a half an our even though it tastes like it’s been simmering for hours.

    Here is what you will need

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    Lean Ground Beef
    Olive Oil
    Onion
    Garlic
    Bell Peppers
    Jalapeno Peppers
    Diced Tomatoes
    Kidney or Black Beans
    Fresh Cilantro
    Chili Powder
    Ground Cumin
    Chili Toppings such as: avocado slices, guacamole, onions, lime juice, cheese, pickled jalapenos.
    Pressure Cooker

    Total Estimated Time to Make This Recipe: 5 to 10 Minutes

    Two bowls of quick and easy chili with cheese on top

    Ingredient Notes & Substitutions

    The Beef – Lean ground and preferably grass-fed beef is what I use when I make chili. Grass-fed beef is naturally lean and a healthier choice. It’s higher in nutrients and healthier fats. You can read about it on American Grass Fed.org.  If you don’t have access to grass-fed beef, good quality lean ground beef will work.

    You can also substitute the beef with lean ground turkey, pork or chicken.

    Onions – Any type of onion is fine, I prefer yellow onions which are the standard cooking onion. Sweet onions such as Vidalia onions will also work. 

    Fresh Chopped Garlic – Fresh garlic is the best way to season your food with garlic. If you don’t have fresh garlic, you can use ⅛ teaspoon garlic powder for every clove of garlic, however the fresh taste might be compromised.

    Bell Peppers – Any kind of bell pepper will work here.  I like to use a combination of green, red, orange or yellow.

    Jalapeno Peppers – Spices up the chili, if you don’t like hot and spicy chili, You can leave out the jalapeno pepper, use less of it or substitute it with a ½ of poblano pepper. Pickled jalapenos will also work in the chili.

    Tip! Wear gloves when cutting up the jalapeno pepper to avoid your hands from burning. To lessen the heat of the pepper, cut away the inner membranes and the seeds which hold most of the heat.

    Chopped or Diced Tomatoes – Fresh chopped tomatoes are always the best choice. There is no added salt, and the fresh flavor is superior. If they aren’t available you can use a can of low or no sodium added tomatoes.

    Beans – I like to use a combination of kidney and black beans. You can use all of one type or mix and match. If you prefer fewer beans, you can cut the amount of beans in half.

    Tip! If you use canned beans, drain them and rinse them before adding them to the chili.  Dried beans are a more economical option, you can buy them in bulk and they last a long time. I like use Food To Live Organic Black Beans. Plan ahead when you use dried beans, they need to be soaked and cooked before adding them to chili.

    Fresh Chopped Cilantro –  Adds a fresh flavor and should be added just before serving.Prepare the ingredients: See step one above

    How to Make it On Top of the Stove

    Add the onions, garlic, olive oil, chili powder and ground cumin to a pot and saute over medium meat until the vegetables begin to soften.

    Add the bell peppers and cook for a few minutes longer

    Add the beef to the pot and cook until the beef is brown and cooked through

    Add the jalapeno peppers and tomatoes, reduce the heat to low cover and simmer for 30 minutes

    Remove the cover and add the beans, cover and cook for 15 minutes longer, stir in the cilantro and simmer uncovered for 5 minutes longer. Top the chili with your favorite garnishes such as guacamole, chopped avocado, shredded cheese, chopped onions, crumbled chips.

    Here Is How to Make Chili in a Pressure Cooker

    Prepare the ingredients

    garlic onions and spices in a pressure cooker all ready to cook

    Set the pressure cooker to saute and saute the garlic, onions and spices in the olive oil.

    peppers onions chili powder and cumin mixed together in s pressure cooker

    Once they begin to soften add the peppers

    onions garlic and spices mixed together and peppers on the side

    Next, add the ground beef and saute until it is cooked through

    ground beef in a pressure cooker before the beans and tomatoes are added

    Stir in the tomatoes and beans

    cooked ground beef, beans tomatoes and peppers in a pressure cooker before they are cooked

    Mix all of the ingredients together, set the pressure cooker and cook

    ground beef tomatoes beans and peppers mixed together in a pressure cooker

    Recipe Tips

    • If the chili seems watery after it has been cooked in the pressure cooker allow it to cook at a low setting for a few minutes uncovered. Or use a slotted spoon to serve the chili. Any leftover chili will thicken in the refrigerator overnight.
    an overhead view of two bowls of chili with shredded cheese

    Storing Leftovers & Serving Suggestions

    Store leftover chili in an airtight container in the refrigerator for up to four days.

    Freeze it – Add the cooked, cooled chili to an airtight freezer container and store it in the freezer for up to three months. Thaw it in the refrigerator overnight. To serve it, heat the chili on top of the stove over low heat until it’s heated through.

    Serve your chili in a bowl topped with your favorite fixings and a salad on the side. Leftovers taste great on top of a salad, in tacos, nachos, on top of a hot dog or a baked potato.

    Variations

    • Make it vegetarian – Leave out the meat, and add 1 to 1 ½ cups of chopped zucchini, carrots, quinoa or any combination of them.
    • Sneak in some extra veggies to your day by adding a few diced or shredded carrots and/or zucchini to the chili.
    a close up photo of easy chili in a bowl topped with cheese

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      Continue to Content
      Quick and Easy Chili

      Quick and Easy Chili

      Yield: 6
      Prep Time: 20 minutes
      Cook Time: 45 minutes
      Total Time: 1 hour 5 minutes

      Quick and easy chili is a hearty chili recipe that is full of deliciousness.  It can be on your table in less than one hour even though it tastes like it was cooking all day long!

      Ingredients

      • 1 tablespoon olive oil
      • 1 pound of lean grass fed beef
      • 1 cup chopped onions - about 1 small to medium sized onion
      • 2 bell peppers, diced (you can use any combination of bell peppers red, green orange or yellow)
      • 1 jalapeno pepper diced
      • 2 cloves chopped garlic
      • 3 cups chopped tomatoes (fresh or canned) 
      • ¼ cup chili powder
      • 1 ½  teaspoons cumin
      • 3 cups kidney beans or a mixture of kidney and black beans
      • ¼ cup of fresh cilantro, rough chopped

      Instructions

      Pressure Cooker Method

      1. Prepare the ingredients: chop 1 small onion (1 cup), 2 cloves of garlic, 2 bell peppers, 1 jalapeno and 3 to 4  tomatoes if using fresh. Drain and rinse the beans if using canned or soak and cook the beans if using dried beans. Measure the oil and spics and set everything aside.
      2. Set the pressure cooker to saute (medium heat) - add the olive oil, chopped garlic, onions and spices to the pressure cooker and cook until the vegetables begin to soften, about 3 to 5 minutes.
      3. Add the ground beef to the pot and cook until it is just about cooked through. 
      4. Add the bell peppers, jalapeno peppers, tomatoes and beans. Set the pressure to low pressure for 10 minutes. 
      5. After the cycle has completed, quick release the pressure and allow the chili to sit for a few minutes before removing the cover.  Stir in the cilantro and let the chili sit for a few minutes before serving.
      6. Serve with your favorite garnishes such as guacamole, chopped avocados, chopped onions, grated cheese or crumbled chips.

      Stove-Top Instructions

      1. Prepare the ingredients: See step one above
      2. Add the onions, garlic, olive oil, chili powder and ground cumin to a pot and saute over medium meat until the vegetables begin to soften.
      3. Add the bell peppers and cook for a few minutes longer
      4. Add the beef to the pot and cook until the beef is brown and cooked through
      5. Add the jalapeno peppers and tomatoes, reduce the heat to low cover and simmer for 30 minutes
      6. Remove the cover and add the beans, cover and cook for 15 minutes longer, stir in the cilantro and simmer uncovered for 5 minutes longer.
      7. Top with your favorite garnishes such as guacamole, chopped avocado, shredded cheese, chopped onions, crumbled chips

      Notes

      • Make it vegetarian - Leave out the meat, and add 1 to 1 ½ cups of chopped zucchini, carrots, quinoa or any combination of them.
      • Sneak in some extra veggies to your day by adding a few diced or shredded carrots and/or zucchini to the chili.
      Nutrition Information:
      Yield: 6 Serving Size: 1
      Amount Per Serving: Calories: 457Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 212mgCarbohydrates: 41gFiber: 12gSugar: 6gProtein: 33g

      Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      © Anne
      Cuisine: Tex-Mex / Category: Dinner

      Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

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