Servings: 6 servings
A low carb chili is easy to make. Just take out the beans, reduce tomato, and add a bit more meat. It's got all the flavor you love without the unnecessary carbs.
Add remaining ingredients, bring to a boil. Then simmer about 1-2 hours, stirring occasionally. If using zucchini in place of olives, add them during the last 15 minutes of cooking.
Once the beef has browned in the Instant Pot, add the other ingredients. Lock the lid and ensure the valve is set to sealing. Set the pressure cooker to manual high pressure for 10 minutes.
After the timer goes off, let the pressure naturally release for another 10-15 minutes. Set the valve to venting to release any remaining pressure.
Hot peppers can be adjusted to taste.
When working with hot peppers, it's a good idea to wear gloves. And be careful not to get any of the pepper juice into your eyes.
If you don't like black olives, they can be left out or replaced with a chopped up vegetable like zucchini.
Serving: 1cup | Calories: 263 | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 847mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 4.1mg
[serving_size] => 1
[calories] => 263
[carbohydrates] => 7
[protein] => 26
[fat] => 14
[saturated_fat] => 5
[monounsaturated_fat] => 1
[cholesterol] => 71
[sodium] => 847
[potassium] => 81
[fiber] => 2
[sugar] => 3
[vitamin_a] => 1250
[vitamin_c] => 11.6
[calcium] => 20
[iron] => 4.1
[serving_unit] => cup
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