This chili is easy because you can modify it a million different ways (okay maybe not a million). Make it meatless or beanless (use the zucchini and quinoa option below) and add as many veggies you want. The chunkier the better so load up on the veggies! There are 3 ways to cook it: In the InstaPot (saute veggies and meat right in the pot), on the stovetop in a large pot, or in a crockpot (saute veggies and meat on the stovetop first then add to crockpot with other ingredients). Enjoy!

  • Saute in the InstaPot or on the Stovetop:
    • 1 whole onion chopped
    • 3 – 4 cloves of garlic
    • 2-5 stalks of celery
    • 1 cup or more chopped carrots
    • 1-2 green peppers
    • option: jalapeno peppers (I’m a baby about spicy food so I usually pass on this) 
  • Add lean ground meat and season with:
    • 1 TB of chili powder (I don’t like a lot, so add more if you like more heat to your chili)
    • salt and pepper to taste
    • dash of Worchestershire sauce
    • feel free to add more spices here…I prefer to keep it simple but you can add cumin, parsley, sugar, or more garlic to your liking.
  • Add to pot:
    • 2 cups chicken or beef broth (depending on the meat choice)
    • 2 cans diced tomatoes, and 1 can tomato sauce (or 3 cans of tomatoes)
    • 2 can black or pinto beans (or one of each)
    • option: 1 can of sweet corn
  • Cook on soup/stew setting for InstaPot or let simmer for a couple of hours on stove top or in crockpot
  • For Vegetarian Option: Add 30-60 minutes before eating:
    • 1-2 chopped zucchini
    • 1 cup of quinoa 30-60 minutes before eating.