Fructose Free Instant Pot Chili
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the pot and spoon off excess fat, leaving about 1 tablespoon behind.
- 2
Add the onion and green bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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