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Ninja Foodi Chili (Pressure Cooker Chili Recipe)

Ninja Foodi Chili is the best way to make deliciously cozy chili that tastes like it has been made in the slow cooker or on the stove all day! Simple to throw together and loaded with veggies, this healthy pressure cooker chili will be your new go-to chili recipe for game day or for a quick weeknight meal. From fridge to table in only 45 minutes!
Course Soup
Cuisine Southwest
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 188kcal
Author Lyndsey

Equipment

  • Instant Pot, Pressure Cooker or Ninja Foodi

Ingredients

  • 2 cups salsa
  • 1 cup edamame
  • 2 medium carrots chopped
  • 1 medium orange bell pepper chopped
  • 1 small onion chopped
  • 4 cloves garlic grated
  • 1 can diced tomatoes 15 oz.
  • 1 can cannellini beans rinsed
  • 1 can kidney beans rinsed
  • 1 can black beans rinsed
  • 1 tablespoon tomato paste
  • 2-3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 packet fajita seasoning

Instructions

Ninja Foodi, Instant Pot, or Pressure Cooker Instructions

  • Add olive oil to pressure cooker pot and turn to saute mode.  Cook onions, carrots, and peppers for 2 minutes, and then add garlic.  Cook for 1 minute.
    2 medium carrots, 1 small onion, 4 cloves garlic, 1 tablespoon olive oil, 1 medium orange bell pepper
  • Add ½ of the spice packet along with the tomato paste and mix for 30 seconds.  Add one cup of vegetable broth and scrape the bits off the bottom of the pan.  Cancel saute mode.
    2-3 cups vegetable broth, 1 packet fajita seasoning, 1 tablespoon tomato paste
  • Add remainder of ingredients into pot an stir.  Turn valve to sealing and set to manual mode for 12 minutes.  Allow a natural release of 10 minutes.  Serve hot and enjoy!
    2 cups salsa, 1 cup edamame, 1 can diced tomatoes, 1 can cannellini beans, 1 can kidney beans, 1 can black beans

Stove Top Instructions

  • Make chili starter:  Heat oil over medium heat in a cast iron pot or large soup pot.  Add onions and cook for 2 minutes.  Toss in garlic and cook for one minute.
  • Add ½ packet of the fajita seasoning and tomato paste and stir constantly for 30 seconds.  Pour in ½ of the liquid to scrape up any bits.
  • Add remaining ingredients, reduce heat to simmer, and allow to cook for 30 minutes.

Crockpot Instructions

  • Follow stovetop instructions through making chili starter.  Add remaining ingredients to your slow cooker and slow cook on low 6-8 hours or high 2-3 hours.

Notes

  • To thicken: If the chili seems too thin add in some cornstarch, flour, or arrowroot to thicken it prior to eating. It will thicken as it cools and I've found it to be a great consistency on days 2 and 3.
  • Make ahead: This recipe is excellent to make ahead for an entire week of meals! In fact, I find this chili recipe actually tastes better on the second and third days!
  • Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • Freezer: Ninja Foodi chili can be made ahead and frozen in freezer-safe containers for up to 3 months.
  • Reheating: Reheat in the microwave or on the stovetop until heated through.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 27.7g | Protein: 8.9g | Fat: 5.1g