• AMY WEARNE

INSTANT POT HARVEST CHILI

Updated: Nov 19, 2018


Ingredients

1 cup yellow onion 1 cup celery 1 cup carrots 1 jar kirkland organic marinara sauce 1 can kidney beans 1 can white beans 1 lb ground beef 1/2 roasted red bell peppers 1 cup sweet potato or pumpkin cubed or butternut squash cubed Seasonings:

1 TBS Ketchup 1 TBS Chipotle Pepper in Adobo 1 tsp cumin powder 1 tsp garlic powder 1 tsp onion powder 1 tsp turmeric 1 tsp black pepper 1 tsp coriander 2 tsp pink salt Use Instant Pot "Saute" mode to brown the ground beef, onion, carrot, and celery until translucent and cooked through. Stirring with a wooden spoon or rubber spatula. Once the meat is browned, dump all of the other ingredients into the Instant Pot, stir to mix. Put the lid on the IP. Makes sure the valve is on "seal" and use the SOUP setting for 30 mins. Let the IP do it's thing and it is OK to go into slow cook or crock pot or keep warm mode until you are ready to eat.

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