Instant Pot Paleo Chili

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  0.5 tbsp Coconut oil
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  1 lbs 90/10 Ground Beef
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  1 Yellow Onion(110g)
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  1.5 tsp 1 1/2 teaspoons kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 tbsp Oregano, Dried
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  3 tbsp Chili powder
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  2 tbsp Paprika, Smoked
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  2 tsp Cumin, Ground
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  1 tsp Garlic powder
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  1 tsp Cinnamon, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  1 Sweet Potato, Baked, Flesh Only(114g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  1 Bell Pepper(119g)
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  1 Cauliflower(588g)
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  15 oz Pumpkin Puree, Canned
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  15 oz Canned Diced Tomatoes
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  2 cup Low Sodium Chicken Broth

Instructions

1. 1Heat the coconut oil in a large pot over medium-high heat until melted and shimmering, about 1–2 minutes.
2. 2Add the ground beef and diced onion to the pot. Cook for 5–7 minutes, breaking apart the meat with a spoon, until the beef is no longer pink and the onion begins to soften.
3. 3Stir in the oregano, chili powder, smoked paprika, cumin, garlic powder, cinnamon, and cayenne pepper. Cook over medium heat for 30 seconds until fragrant.
4. 4Add the sweet potato flesh, bell peppers, cauliflower, pumpkin puree, diced tomatoes, and chicken broth to the pot. Stir well to combine.
5. 5Bring the chili to a simmer over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and flavors have melded. The cauliflower should be fork-tender.
6. 6Taste the chili and adjust seasonings as needed. If too thick, stir in additional broth until desired consistency is reached.
7. 7Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.