Clean Eating Slow Cooker (or Instant Pot) Chili Recipe (2024)

• 2 teaspoons expeller-pressed grapeseed oil or organic virgin coconut oil
• 1 pound bottom or eye-of-round beef cut into 1/4-inch cubes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• 2 tablespoons water
• 1 ½ cups yellow onion diced (about 1 small onion)
• 14.5 ounce can crushed tomatoes
• 15.5 ounce can red kidney beans
• ¼ cup organic beef broth
• 3 garlic cloves minced
• 1 teaspoon lime juice
• ¼ teaspoon dried oregano

Toppings:

• chopped fresh tomato green onions, diced avocado, plain Greek yogurt

Slow Cooker Instructions:

• Heat oil in a large skillet over high heat. Once the oil is hot, add the beef, salt, and pepper, and brown for 4 minutes, reducing heat if needed. Sprinkle in the chili powder, cumin, and paprika for the last 20 seconds of cooking. Add the 2 tablespoons of water to the skillet and scrape up any browned bits.

• Add the skillet contents and remaining ingredients (except the toppings) to a slow cooker. Cover and cook in low for 5 to 6 hours, until onions and beef are tender.

• Serve hot, with desired toppings. Store leftovers in refrigerator for up to 4 days.

Instant Pot Instructions:

• On the Saute setting, cook meat in olive oil for 4 minutes, stirring frequently. Then add remaining ingredients not used as toppings, and cook on bean/chili setting, or if using another pressure cooker, cook for 30 minutes at high pressure. Use Natural Pressure Release for 10 minutes, the Quick Pressure Release.

To Freeze:

• Heat oil in a large skillet over high heat. Once the oil is hot, add the beef, salt, and pepper, and brown for 4 minutes, reducing heat if needed. Sprinkle in the chili powder, cumin, and paprika for the last 20 seconds of cooking. Add the 2 tablespoons of water to the skillet and scrape up any browned bits.

• Once meat has slightly cooled, add to freezer bag. Add diced onions, crushed tomatoes, rinsed and drained kidney beans, and minced garlic cloves). Remove as much air as possible, seal, and lay flat to freeze.

TO PREPARE AFTER FREEZING:

• Thaw ingredients in bag just enough to place them in a slow cooker.

• Add remaining ingredients (beef broth, lime juice, and oregano) to slow cooker.

• Cover and cook on low for 5-6 hours, until onions and beef are tender.