It's still snowing somewhere (I saw it on Instagram) so here's one last cozy winter recipe for you. If I'm honest, regular Chili really disappoints me. I just think it's so boring and RED. I played around with recipes over the years and have now landed on this, and it's become a staple for me!
Chili is defined by the spices that go into... not the kidney beans. So I skip those and add butternut squash and kale instead. The magic is in the toppings here too.
( All photo credits go to @kayleelynntanner)
Ingredients: • 2 Tbsp Olive Oil • 1lb ground Beef • 1 red onion, diced • 1 red pepper, diced • 1 yellow pepper, diced • 2 cloves garlic, crushed • 3 Tbsp CommunityEats Taco Seasoning
• 2 cups mild salsa • 1 cup chicken or beef stock • 1/4 cup tomato paste • 3 cups chopped kale • 2 cups chopped butternut squash
Toppings: • Greek yoghurt • Avocado • Tortilla Chips • Cilantro • Mexican Cheese
Instant Pot Cooking Method:
•Set the Instant Pot to ‘Sauté’ mode, with the lid off.
•Add in the olive oil, then diced garlic, peppers and onions. Sauté until beginning tosoften, about 5 minutes.
•Add the ground beef and taco seasoning, Sauté a further 5 mins. No need to cook it through, this is just to speed up the pressure cooking process.
•Add in the remaining ingredients, finishing with the KALE and then Butternut Squash on top. Don’t stir these in.
•Press Cancel, then put the lid on, sealing the vent. Cook at High Pressure for 10 mins.
•Release the steam, lift the lid, then stir the pot!
Serve with all the yummy toppings!
You can obviously make this on the stovetop without an InstantPot. Follow the same step by steps and just cook it for 30-45 mins stirring occasionally instead of the 10 mins on High Pressure.