Ingredients
Units
Scale
- 1 1/2 pounds ground meat
- 15 ounces canned corn (drained & rinsed)
- 15 ounces canned black beans (drained & rinsed)
- 15 ounces diced tomatoes, crushed tomatoes or salsa
- 1 bell pepper, diced
- 1 cup onion, diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt (or more)
- 1 1/2 teaspoons oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1 cup low-sodium beef or chicken broth (for Instant Pot only)
- 1/4 cup fresh cilantro, optional for garnish
Instructions
- Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook the beef, crumbling it as it cooks, until it is no longer pink. Drain grease and add the mixture to the slow cooker.
- Add all remaining ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the Instant Pot and select sauté. Once hot add the oil, ground beef, bell pepper, and onion Cook a 5-7 minutes or until meat is browned and vegetables soften. Crumble the meat as it cooks. Drain grease if necessary. Turn off the pressure cooker.
- Add all the remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release the pressure.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 268
- Sugar: 4.8 g
- Fat: 4.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 22.9 g
- Fiber: 5.8 g
- Protein: 34.2 g
- Cholesterol: 77.5 mg