Pressure-Cooker Spanish Chili

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  • Total Time

    Prep: 10 min. Cook: 15 min.


  • Makes

    8 servings

  • Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon packed brown sugar
  • 2 teaspoons chili powder
  • 1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) chili beans, undrained
  • 2 teaspoons red wine vinegar
  • Optional Toppings: sour cream and green onions
  • Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally.
  • Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.
  • Nutrition Facts

    1 cup: 194 calories, 8g fat (3g saturated fat), 35mg cholesterol, 699mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.
    Source: Read Full Article