Super Bowl Sunday is right around the corner. Sunday to be exact. And I am here for it. Ok. I am only here for the food and half time show. Just don’t ask me who’s playing who ok?
Other than the copious amounts of chicken wings consumed on Super Bowl Sunday, I like one pot meals that you can make once and can feed a crowd.
Using the instant pot, or slow cooker, is perfect for just that.
I might be a bit late to the instant pot party, but I have definitely grown quite fond of it in the past few weeks. It really is a great way to multi task meal prep. And I am a big fan of multi tasking meal prep to me valuable time.
This easy instant pot chilli is great when you want to feed an army and don’t want to spend hours in the kitchen.
A quick saute of the protein – I used ground beef but chicken or any ground meat substitute will work – and then dump all the ingredients into your instant pot or slow cooker, set it, and forget it. While the chilli cooks, you can prep a few toppings, I am partial to avocado, grated cheese, sour cream and green onions. Then you have the rest of the day to do whatever you like!
Feel free to switch up the veggies to whatever you like or have on hand. I recommend all the root veggies, and try to put at least one potato in there as it helps to thicken the liquid in the chilli as it cooks. The key, however, is in the seasoning mix which uses cocoa powder to add a richness to the flavour of this chilli.
This instant pot chilli is a healthy and hearty meal that is perfect for game night or even for meal prep.
Got leftover chilli? Turn it into Chilli Cheese Fries!
Chilli Cheese Fries
Smother some of the instant pot chilli on some oven baked fries. Top with grated cheese or some of this dairy free cheese sauce. Give it a quick hit under the oven broiler to warm everything up, and you have a healthier version of chilli cheese fries! Yum!
We might just make it this weekend to watch the big show – the halftime show of course. 😉
What’s your fav Super Bowl food or snack?
Instant Pot Chilli (with Slow Cooker or Stove Top Instructions)
- 2 tbsp avocado oil
- 2 lbs ground beef (or chicken)
- 1 tsp salt
- 1 inch ginger, sliced
- 3 cloves garlic, crushed
- 5 whole peppercorns
- 1 stick cinnamon
- 2 Jalapeno, diced
- 1 large onion, diced
- 1 large sweet potato, cubed
- 1 large carrot, diced
- 1 large yellow pepper, diced
- 1 large turnip, diced
- 1 tbsp fresh thyme (or 1/2 tsp dried)
- 4 cups broth (veggie or chicken)
- 3 tbsp tomato paste
- 2 can beans (I prefer black & red beans – about 12 oz each)
Chilli Seasoning Mix
- 1.5 tbsp chilli powder (Or more if you like it spicy – this will be more of a medium spice level)
- 2 tsp smoked paprika
- 2 tsp cocoa powder
- 2 tsp italian seasoning
- 1/2 tsp cumin
Chilli Toppings (pick and choose whichever you like)
- 3 stalks green onions, thinly sliced
- 1 avocado, sliced
- 1 cup sour cream (for dairy free option – use coconut cream with a splash of lemon juice)
- 1 cup grated cheese
- tortilla chips, crushed
- Prep the seasoning mix, and chop all the veggies.
- Set the instant pot on saute, add 2 lbs ground beef, 1 tsp salt, 1 inch sliced ginger, 3 cloves crushed garlic, 5 peppercorns, and 1 stick cinnamon.
- Once the beef is browned, add the diced veggies – 2 jalapenos, 1 onion, 1 sweet potato, 1 carrot, 1 yellow pepper, 1 turnip.
- Add the 1 tbsp fresh thyme, and chilli seasoning mix. Saute 2-3 mins, till heated through and fragrant.
- Meanwhile, drain and rinse the canned beans. Add the broth, 3 tbsp tomato paste and the rinsed beans to the ground beef mixture in the instant pot.
- Cover and cook on high pressure for 18 minutes (it will take about 10 minutes for the instant pot to pressurize before it starts cooking).
- Once done, allow to naturally depressurize for 10 mins, then quick release the pressure.
- While the chilli cooks, prep the toppings of your choice.
- Serve warm with your toppings of choice.