Anti Inflammatory Pressure Cooker Chili

Total time1 hr 5 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ lb ground beef (80/20)
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
2 tbsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Spicely Organic Chili Powder Salt Free, 1 each
See all
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
1 cup low-sodium beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp olive oil

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced scallions, for serving (optional)

Instructions

1
Set the pressure cooker to the Sauté function (or use medium-high heat on a stovetop pressure cooker). Add the olive oil and heat until shimmering, about 1 minute.
2
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pot.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!