InstaPot Paleo Chili

 1/2 Tbsp. coconut oil

1 lb ground beef

1 small yellow onion

1 1/2 tsp salt

1/2 tsp black pepper

1 Tbsp. dried oregano

3 Tbsp. chili powder

2 Tbsp. smoked paprika

2 tsp ground cumin

1 tsp garlic powder

1 tsp ground cinnamon

1/4-1/2 tsp cayenne pepper

1 large sweet potato, cut into 1/2 inch chunks

1 green pepper, diced

1 red pepper, diced

1 small head cauliflower, steamed and finely chopped

1 can pumpkin puree

1 can fire-roasted diced tomatoes

2-3 cups chicken broth

Optional for serving: Sliced jalapeno, avocado, chopped cilantro, non-dairy plain yogurt

Set InstaPot to saute and add the coconut oil. Add the beef, onion, salt, and pepper when the oil is hot and melted. Cook, breaking apart and browning the meat until the meat is no longer pink and the onion begins to soften about 7 minutes. Add the oregano, chili powder, smoked paprika, cumin, garlic powder, cinnamon, and cayenne. Let cook until fragrant, about 30 seconds.

Add the sweet potato, red and green bell peppers, cauliflower, pumpkin, diced tomatoes, and 2 cups of chicken broth. Stir well. Cover, seal and set to cook on high pressure for 10 minutes. Quick-release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

It seemed to me that a paleo chili wouldn't work since you can't eat beans with paleo. But I found with this recipe you don't miss the beans between the sweet potato and peppers. I'm not the biggest red and green pepper fan but I really like this chili. You can find the original recipe here. I have found I really like to use adobo chilies to spice up my chili since finding my quick spicy chili recipe. I have used between a teaspoon and tablespoon of adobo chili instead of the cayenne pepper depending on your spice level.