Servings: 4 meals
Calories: 561kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs. beef stew meat
- 1 medium green pepper chopped
- 1 small white onion chopped
- 1 cup chopped celery
- 15 ounces canned pinto beans, drained
- 24 ounces canned diced tomatoes, drained
- ½ cup beef stock
- ¼ cup gluten-free Worcestershire sauce
- 2 tablespoon tomato paste
- 1 tablespoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
For Serving
- ¼ cup chopped green onion
- ½ cup sour cream
- ½ cup shredded cheddar cheese
Instructions
- Press Sauté setting on instant pot and add oil. Heat for 2 minutes. Add stew meat and brown for 8 minutes, stirring occasionally.
- Press cancel and add seasonings, onion, bell pepper, celery, tomatoes, beef stock, and Worcestershire sauce. Lock lid and close vent valve. Press Manual setting for 30 minutes.
- After the timer goes off, allow pressure to naturally release before opening the vent valve and releasing the remaining pressure. Remove lid and stir in beans. Allow beans to heat in hot chili for 2 minutes.
- To Freeze: once chili has cooled to room temperature, pour into a 1-gallon zip-top bag and freeze flat. Thaw 24 hours before reheating.
- To Refrigerate: Ladle chili into the large compartments of 4 MPOF teal containers. Add a small cup of sour cream to small compartments and a small cup of shredded cheese and green onion next to it. Refrigerate until serving.
Video
Nutrition
Calories: 561kcal | Carbohydrates: 31g | Protein: 48g | Fat: 26g | Fiber: 9g
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