Instant Pot Keto Chili + Almond Flour Quesadillas

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It’s Fall season and football is on TV almost every day it feels like! My husband just loves football season, haha!


Well, with some football watching brings about chili cravings. Not to mention a side of quesadillas to accompany this savory goodness!

Since my family and I like to keep low-carb, I decided to make a Keto (bean-less) chili with a dollop of French Onion Dip (because why have regular sour cream), more grated sharp cheddar cheese, pickled jalapeños, and a sprinkle of chives! To dunk my scrumptious chili, I made a cheesy almond flour tortilla quesadilla.

If you’re wondering where you get almond flour tortillas, you can pick them up from your local Wholefoods Market. I usually buy the Siete Foods Brand which is found in the cooler section of the store.


Yum and Yummmmm! This is a perfect meal to cook in your Instant Pot on either your pressure cooker setting or your slow cooker setting. This recipe has a bit of a kick and is a fan-favorite for those football watching game nights with the family!


Ingredients:

  • 3lbs 80/20 Ground Beef

  • 4 Celery Stalks, Diced

  • 2 Yellow Onions; Diced

  • 3 Green Bell Peppers or Tri-Color Bell Peppers

  • 32oz Can of Fire Roasted Diced Tomatoes - Do not drain

  • 3 Cans of 10oz Mild Diced Tomatoes & Green Chilies; Rotel Brand or similar) - Do not drain

  • 6 Garlic Cloves; Minced

  • 1/8 Cup + 1 Tablespoon of Chili Powder

  • 2 Tablespoons of Tomato Paste

  • 1 Tablespoon of Garlic Powder

  • 1 Tablespoon of Onion Powder

  • 1 Tablespoon of Adobo Powder (Optional)

  • 1/2 Teaspoon of Cumin

  • 1 Tablespoon of Liquid Smoke

  • 1 Tablespoon of Avocado or Olive Oil or Bacon Grease

  • Salt & Pepper to Taste

  • 1 Bag Grated Sharp Cheddar Cheese

  • French Onion Sour Cream Dip

  • 1 Package Almond Flour Tortillas; (Siete Foods Brand or similar)

  • 1/8 Cup Fresh Chives, (Optional)

  • Pickled Sliced Jalapeños, (Optional)

  • Instant Pot

  • Frying Pan

Servings: 6-8 Bowls
Prep Time:  10 Minutes
Slow Cooker Time: 2 Hours
Pressure Cooker Time: 15 Minutes
Serve With: Almond Flour Quesadillas

Directions:

  1. Dice your onions, celery, and bell peppers.


  2. Set your Instant Pot on Sauté mode, add oil and heat up. Sauté diced vegetables until they begin to soften. Then add your garlic and cook until fragrant, about 1 minute.

  3. Season your ground beef with salt, pepper, onion powder, and garlic powder. Then add to your Instant Pot and sauté for 7-10 minutes until brown. Then add your tomato paste and cook down for 1 minute.

  4. Add the diced fire roasted tomatoes, mild diced tomatoes & green chilies, chili powder, adobo powder, cumin & liquid smoke. Stir.

  5. Hit cancel on your Instant Pot, add pressure cooker lid to your pot and hit pressure cook for 15 minutes or if you have the time, use the slow cooker setting on low for 2 hours.

  6. After your cooking time is up, release the pressure by pressing the button at the top of your Instant Pot. Be sure to move your fingers and hands away from the hot steam.

  7. While your cooked chili cools down in your pot, heat your frying pan on high & start to assemble your almond flour tortillas by adding one side with grated sharp cheddar cheese and sandwiching with another almond flour tortilla.

  8. Heat the quesadillas in your pan until both sides of your quesadilla are toasted and the cheese has melted.

  9. Ladle your chili in a bowl, then top with more grated cheese, a dollop of French onion dip, a sprinkle of chives, and a side of pickled jalapeños.

  10. Cut your cheesy almond flour quesadillas into triangles and dip them in your savory Keto chili. Enjoy!

 
 
PaleoJackie Hayden