Fructose Free Pressure Cooker Chili
About FigFig 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
- 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
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 cup low-sodium beef broth
- 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)
- 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!