This tomato & corn free Instant Pot chili recipe is great for the upcoming cooler weather. When I got a recipe request for tomato & corn free chili I immediately thought of all the people out there that are sensitive to nightshade vegetables and grains.
Over the course of a few years, a few nutritional scientists saw that some of their clients with autoimmune disorders fared better with their illnesses when removing these groups of foods. The Autoimmune Paleo diet was born (AIP for short).
I won’t go into all of the specific groups of food that are omitted but myself and my husband benefited greatly by following this. Seek out a naturopath or nutrition expert for more details! Either way, this is a scrumptious chili with a unique blend of ingredients.
Tomato & Corn Free Instant Pot
Tomato & Corn Free Instant Pot Chili Recipe
Course: DinnerDifficulty: Very Easy4
servings30
minutes40
minutes300
kcalIngredients
2 tbsp cooking oil
2 lbs ground beef
2 tsp salt
4 carrots peeled and chopped
2 onions peeled and chopped
2 cups celery chopped
2 cloves garlic peeled and chopped
2 tbsp coconut sugar or brown sugar if not AIP
1 tbsp oregano
1 tsp turmeric
½ tsp cinnamon
½ cup beef broth
15 oz pumpkin puree make sure it’s not pie pumpkin puree
For serving (optional)
fresh cilantro
green onion sliced
avocado chunks
lime wedges
cassava tortillas or regular tortillas if not AIP
Directions
- Instructions
- Set Instant Pot to saute setting to high. Add in the cooking oil and cook the ground beef until browned, about 5 minutes.
- Add the carrots, onion, celery and garlic and saute until translucent, another 5 minutes.
- Add the sugar, oregano, turmeric and cinnamon. Stir and cook for 2 minutes or until fragrant.
- Turn off the heat and deglaze the pan with beef broth, scraping the bottom of the pot for any browned bits.
- Stir in the pumpkin puree, cover with the pressure cooker lid and pressure cook on high for 8 minutes. Naturally release for 5 minutes.
- Remove the lid, stir and taste for seasoning adding more salt as desired.
- Serve with desired toppings.
The Ingredients
As pumpkin season is coming up, you can use some squash if you want, but I opted for canned because it’s easier to whip up in a jiffy if you already have it in your pantry. Otherwise, the ingredients are relatively simple.
Of course you won’t get the exact flavour of a classic chili without the tomatoes and chili powder, but you’ll get a comforting stew no matter what! Pairing it with lime juice, tortillas and cilantro takes it up a notch.
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Ingredients
cooking oil, salt
ground beef
carrots, onion, celery, pumpkin puree
garlic, sugar, oregano
turmeric, cinnamon, beef broth
For serving (suggested):
- For serving (suggested):
cilantro
green onion
avocado
lime
tortillas
Sauté the Beef and Veggies
First thing’s first: cook down your beef with salt in some cooking oil. Once it’s mostly browned, add your carrots, onion, celery, and garlic. Cook that all down until it’s nice and soft and well combined.
Then come your seasonings! Coconut sugar is a whole foods variety of brown sugar, so I’m using that to keep it AIP. Then add some AIP friendly spices like oregano, turmeric and cinnamon. If you aren’t sensitive to chilies, feel free to add a bunch of chili powder here.
Pressure Cook the Chili
Adding some broth now removes any crusted on browned bits at the bottom of the Instant Pot base. Scrape the bottom and make sure it’s all removed so that it doesn’t burn. Stir in the pumpkin purée and pressure cook until it’s nice and tender.
Finally, the last step for this instant pot chili recipe is to serve it up with your favourite toppings! If you’re sensitive to tomatoes yourself but eating with someone who isn’t, have some salsa on the side for them if they want.
