Keto Chili
A bean-free chili made with ground beef, fire-roasted tomatoes, and chipotle peppers. It cooks under pressure in the Instant Pot.
Ingredients
Method
Completed steps 0
Set the Instant Pot to sauté. When hot, add oil, onion, and garlic; stir for 30 seconds. Add ground beef, break it apart, and cook until it begins to brown.
While the meat cooks, blend the canned tomatoes, chipotle chile, and corn tortillas until smooth.
In a small bowl, mix the chili powder, cumin, salt, and oregano. Once the beef is partially browned, add the spice blend and stir for 30 seconds to toast the spices.
Pour the blended tomato mixture into the pot. Rinse the blender with the ½ cup water and add that liquid to the pot as well.
Seal the lid, set to high pressure for 10 minutes. After cooking, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Stir, top with cheese if desired, and serve.
Notes
For a lower-carb version, replace the corn tortillas with ¼ teaspoon xanthan gum while bringing the pot to pressure.
Chipotle peppers in adobo add heat and smokiness; adjust the amount to your tolerance.
Leftover chili keeps refrigerated for up to 4 days or can be frozen for up to 3 months.
Calories: 302 kcal · Carbs: 15 g · Protein: 25 g · Fat: 16 g · Sodium: 1373 mg · Fiber: 3 g · Sugar: 3 g
Adapted from Urvashi. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.