Rye Free Pressure Cooker Chili

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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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 Simply Organic Organic Chili Powder, 2.89 oz
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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
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.

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