π INSTANT POT SOUTHWEST CHILI
π§ FREEZER MEAL PREP π§ – 8 servings
Based on and adapted from:
https://cookingwithcurls.com/2016/10/24/southwest-chili-black-beans-corn
[Recipe contains instructions for Instant Pot + Slow Cooker + Stovetop]

I used:
[ items with a ( *) indicate a packaged product – full ingredient information attached ]
βͺοΈ Ground Beef (85%) – you could use extra lean ground beef, chicken or turkey to save calories or points
βͺοΈ Bare Bones Beef Broth Mix* – you can use any broth or stock
βͺοΈ Fire Roasted Crushed Tomatoes*
βͺοΈ Tomato Roasted Red Pepper Soup* – used to replace the extra can of Diced Tomatoes
βͺοΈ Tomato Paste*
βͺοΈ Black Beans*
βͺοΈ Red Kidney Beans*
βͺοΈ Whole Kernel Corn
βͺοΈ Mushrooms
βͺοΈ Red Onion
βͺοΈ Grape Tomatoes
βͺοΈ Mini Bell Peppers
βͺοΈ Ground Cumin
βͺοΈ Chili Powder
βͺοΈ Light Brown Sugar
βͺοΈ Smoked Sea Salt

I like my chili more like a soupy/stewy type thing so I added more water…plus it helps to avoid a Burn Notice.
Brown your beef, chicken or turkey…
Add all ingredients to the Instant Pot…
High Pressure 8min – Natural Release
Done!

Served with sour cream, Asiago cheese and spring onion.
This made enough for me to freeze 6 servings, put 2 aside to take to Sandy and have a bowl for lunch! Very tasty!







πππππ€ 4/5
π CALORIES: 288