Servings: 12   |  Prep 10 mins  |  Cook: 36 mins or Slow Cooker Time 4hrs

Nutritional information: (average serve)

  • Calories: 315
  • Protein: 24g
  • Carbs: 10g
  • Fat total: 20g Saturated Fat: 7g

Ingredients:

2 Tablespoons avocado oil or other neutral oil

2 cups diced white onions

3 jalapeno peppers, seeded and finely chopped

3/4 cup chopped bell peppers

1.5kg ground beef

4 cloves garlic, minced

1 Tablespoon ground cumin

1 teaspoon chilli powder

1 teaspoon dried oregano leaves

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

3 cups marinara sauce, store-bought or homemade (be sure it is sugar free)

3 cups beef broth

400-500g can diced tomatoes with green chillies

1/4 cup tomato paste

2 Tablespoons unsweetened cocoa powder

Toppings (optional)

Sour cream or plain Greek yogurt

Shredded cheddar cheese or your favourite cheese

Sliced avocado

Chopped fresh cilantro

Method:

Instant Pot Directions

1.         Set a 6L Instant Pot to the sauté mode and pour in the oil. Add the onions, jalapenos, and bell peppers and sauté for 4 to 6 minutes, or until tender.

2.         Add the ground beef, garlic, and dry seasonings and cook until browned and no longer pink, stirring often to crumble the meat.

3.         Stir in the marinara sauce, broth, tomatoes with green chillies, tomato paste, and cocoa powder. Cover and set the Instant Pot to the manual mode on high pressure for 20 minutes.

4.         Perform a quick release of the pressure. Remove the lid carefully, watching out for the steam. Serve hot, with or without the optional toppings.

Slow Cooker Directions

1.         Heat the oil in a large skillet over medium-high heat. Add the onions, jalapenos, and bell peppers and sauté for 4 to 6 minutes, or until the onions are translucent and the peppers are tender.

2.         Add the ground beef and cook until browned and no longer pink, stirring often to crumble the meat. Stir in the garlic and dry seasonings. Remove from the heat.

3.         Transfer the contents of the skillet to a 6L slow cooker. Stir in the marinara sauce, broth, tomatoes with green chillies, tomato paste, and cocoa powder. Cover and cook on low for 8 hours or on high for 4 hours.

4.         Serve hot, with or without the optional toppings.