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Chili goes hand-in-hand with Sunday sports and cozy nights in. If you’re craving chili but want to skip the beans, this Texas-style Paleo Instant Pot Chili is for you. I’m calling this chili Texas-style because it contains no beans, a larger cut of beef and cumin and coriander, all markers of traditional Texas chili. If you’re curious about the sometimes controversial subject of Texas chili, check out the quite interesting NYTimes article here.
Before I made the Paleo-ish switch, I was fond of black bean chili made with dark beer. With a bit of brainstorming, I realized that using pasilla chili pepper powder and coffee would replicate that dark, rich flavor without the added gluten. If you’re not sure where to find pasilla powder, you can buy it online here in the U.S. and here in Canada. Don’t have pasilla powder? Never fear! You can use a teaspoon of cocoa powder or use an extra teaspoon of ancho chili powder or regular chili powder.
To replace the starchy carbs that beans traditionally provide, I added one of my favourite pantry staples, frozen sweet potato! I like to keep frozen sweet potato, butternut squash, and cooking greens in my kitchen for all those times when I need to add a quick starch or a bit of green to my meals.
Toppings are a must in our house. I love a big dollop of guacamole, or a few slices of avocado, fresh cilantro, green onion and plantain chips for a bit of crunch. Paleo instant pot chili is great for casual entertaining. Imagine a big table with grain-free chips, guacamole, salsas, non-dairy sour-cream, green onions, plantain chips and any other topping you can think of for your guests to build their own chili bowl. Sounds like a perfect Sunday to me!
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