Veggie Bomb Chili
Veggie Bomb Chili (Instant Pot or Stovetop)
Storing and reheating:
Like most stews, chili develops even more flavor over time, so it’s great for make-ahead meals and planned leftovers. I like to store it in the fridge in the Instant Pot liner/pot I cooked it in, and just reheat the whole batch every time. (I use IP silicone lid* for storage and the tempered glass lid* when reheating.) You can also reheat a single portion in the microwave, but be sure to cover it and stir occasionally to avoid a messy blow-out!
If you don’t want to finish the whole batch, this freezes beautifully. The zucchini will disintegrate into the sauce, but it’s not noticeable.
If you don’t have all the spices listed here, no worries! Just use the chili powder blend of your choice and plenty of cumin. You can also substitute onion powder for the fresh onion and granulated garlic for the garlic cloves.
If you are a spice-lover, try adding 2-3 canned chiles in adobo instead of the chipotle chile powder.
You can also swap ground turkey for the beef, or add any fresh or frozen veggies you’d enjoy.
Adjusting seasonings:Vegetables can release a lot of water during cooking, and the Instant Pot prevents evaporation, so you may need to adjust the seasonings after cooking.
- If it tastes bland, first make sure it has enough salt.
- If it still tastes “thin”, add some sweeter flavors like onion powder, ancho chili powder, paprika, tomato paste or even V8 juice, and simmer for a few minutes to let it meld. A pinch of sugar can also help.
- If it needs more “zing”, add more chipotle powder or cumin and simmer for a few minutes.
- 1 tsp olive oil
- 1 medium onion, diced
- 2 gloves garlic, minced
- 1 lb lean ground beef
- 1 Tbsp ground cumin
- 1 tsp ancho chili powder (not spicy at all!)
- 1/2 tsp chipotle chili powder (spicy – feel free to omit or adjust the amount )
- 1/2 tsp paprika
- 1/2 tsp smoked paprika (optional but amazing!)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup frozen or fresh corn kernels
- 2 medium zucchini, diced
- 2 28-oz cans diced or crushed tomatoes
- 2 6-oz cans tomato paste
- 1 15-oz can pinto beans, black beans, or kidney beans (or a mix!)
- 1 Tbsp Better Than Bullion Beef Base (optional but adds great flavor!)
- Salt, to taste
Instant Pot Instructions:
- Press the Sauté button on until the dialog reads “High”
- Add oil and heat until it begins to shimmer
- Add onion and sauté until translucent
- Add garlic and sauté until fragrant, about 30 seconds
- Add ground beef and sauté until browned
- Add spices and sauté about one minute
- Press the Cancel button to stop Sauté mode
- Add the remaining ingredients, and mix thoroughly
- If it seems too thick at this point, you can add water, beef stock, more tomatoes, or even V8 juice.
- Cook on High Pressure for 7 minutes
- Natural release (or let sit 10 minutes before manual release)
- Taste and adjust seasonings. See notes for troubleshooting.
- Sautee the ingredients on medium-high heat in the order above.
- Reduce heat to low and simmer, stirring occasionally, for about 30 minutes
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