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No-Sweat Pressure Cooker Paleo Chili

Ready for a cool Fall weekend? Try this warming recipe and enjoy! If you like beans, feel free to add them!

Find the recipe here from the Whole Life Challenge!
2 tablespoons coconut oil or butter
1 large onion, diced
1 red bell pepper, diced
1 teaspoon kosher salt
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon oregano
2-3 teaspoons garlic powder
1 teaspoon chipotle powder
1 teaspoon mustard powder
Optional sprinkle of red pepper flakes
2 pounds ground beef
1 (28-ounce) can crushed tomatoes
Heat the oil or butter in the pressure cooker pot on the saute setting if you are using an Instant Pot or on medium heat with a traditional pressure cooker. Once the oil or butter is hot, add the onions and bell pepper. Saute until softened, about 5 minutes.
Add the ground beef, stir in with the onions and bell pepper.
Once you’ve got the meat broken up into smaller chunks, then add all the spices listed from salt through red pepper flakes, and stir into the mix.
Continue to cook, stirring often and breaking the meat into smaller chunks, until the beef loses its pink color, about 5 minutes. The spices will make it a little hard to tell if the meat is pink or not, so err on the side of making sure it’s cooked.
Stir the crushed tomatoes into the pot. Lock the lid on the pressure cooker and bring up to high pressure. Reduce the heat to maintain the pressure, and cook at high pressure for 12 minutes in a stove top cooker or 15 minutes in an electric cooker. Turn off the heat and let the pressure come down naturally before you open the pressure cooker.

Group Class Programming for Friday, October 27, 2017:

1. "Karabel"
2. "The Beginning"

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