Macro Friendly Chili
This Macro Friendly Chili is a winter staple in our house. It’s easily made in the instant pot with ground turkey and beef and a delicious combination of bold flavors. This macro friendly recipe is meaty, flavorful and the serving size is hefty. Top with sour cream, chopped red onion, shredded cheese and/or avocado and pair with your favorite corn bread.
Servings: 10 servings
Calories: 241kcal
Equipment
- Instant Pot
Ingredients
- 1 lbs. lean ground beef 93/7
- 1 lbs. lean ground turkey 99/1
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 bell peppers, chopped (1 green, 1 red)
- 2 cans diced Fire Roasted Tomatoes 14 oz cans
- 1 can tomato paste 6 oz.
- 1 can diced green chilies 4.5 oz
- 1.5 cups low sodium beef broth
- 1 can BUSH'S BEST Mixed Beans in a Mild Chili Sauce 15.5oz can
- 4 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Turn instant pot to sauté, drizzle the bottom with olive oil just to avoid the meat sticking. Add garlic and cook until fragrant.Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
- While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
- Put on the lid and set to pressure cook for 30 minutes. You can let this self release all the way or quick release.Top with sour cream, Greek yogurt, shredded cheese, chopped red onion and/or avocado. A favorite topping fore this macro friendly chili is the Sweet Heat Jalapenos from Mt. Olive, they add the perfect amount of sweet spice to the dish! Enjoy.
Notes
- I use Bush's Mixed Chili Bean - Pinto and Kidney in mild chili sauce.
- Add any desired veggies.
Nutrition
Serving: 390g | Calories: 241kcal | Carbohydrates: 22g | Protein: 28g | Fat: 6g | Sodium: 443mg | Fiber: 6g
