Low Iodine Pressure Cooker Chili
Total time1 hr 5 min
Prep time15 min
Cook time40 min
5.0(18)
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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
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 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)
Can be omittedshredded cheddar cheese
- sour cream, for serving (optional)
Can be omittedsour cream
- 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.
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