Gluten-Free Chili (Award Winning!)

Step 1

Turn your Instant Pot to Saute. Add the olive oil. Add the meat and cook until browned, breaking up the turkey and beef with a spatula (or meat chopper) as you stir.

Step 2

Add the onion, green pepper and jalapeno and cook for 3 more minutes or until softened.

Step 3

Add the chili powder, cumin, oregano, salt, pepper, brown sugar, bay leaves, garlic and tomato paste and cook for 1-2 minutes until fragrant.

Step 4

Pour in the crushed tomatoes, chicken stock and beans and stir to combine. Press MANUAL or High Pressure on the instant pot and cook for 15 minutes. Allow the chili to natural release for 10 minutes.

Step 5

Serve with favorite toppings. Enjoy!

Step 6

Heat a large dutch oven or pot over medium-high heat. Add the olive oil. Add the meat and cook until browned, breaking up the turkey and beef with a spatula (or meat chopper) as you stir.

Step 7

Add the onion, green pepper and jalapeno and cook for 3 more minutes or until softened.

Step 8

Add the chili powder, cumin, oregano, salt, pepper, brown sugar, bay leaves, garlic and tomato paste and cook for 1-2 minutes until fragrant.

Step 9

Pour in the crushed tomatoes, chicken stock and beans and stir to combine. Bring to a simmer then reduce the heat and cook, stirring often for 40-50 minutes. Let sit with the lid on and the heat off for 10 minutes before serving.

Step 10

Serve with favorite toppings. Enjoy!