A Quick & Easy Chili in the Ninja Foodi (or other pressure cooker) that tastes like you simmered it all day and it's ready in less than 30 minutes!
Prep time: PT5M
Cook time: PT13M
Total time: PT28M
Rating
4.85 stars (113 reviews)
Keywords
Best Quick Chili recipe, Ninja Foodi chili recipe, Recipe for chili in the Ninja Foodi, Recipe for pressure cooker chili
Ingredients
1 1/2 lb top sirloin
1 1/2 lb ground beef
1 onion
3-4 cloves garlic (minced. About 1-2 tsp. )
1 green pepper
1 jalepeno pepper
2 cups beef stock
29 ounces fire roasted tomatoes (2 14.5 oz cans)
1 Tbsp Cholula
6 oz tomato paste
32 ounces kidney beans (canned and drained)
2 Tbsp Chili Powder
2 Tbsp Cumin
1 Tbsp Sea Salt
1 Tbsp Smoked Paprika
1 1/2 tsp Black Pepper
1/2 tsp Chipotle
Categories
Main Course
Cuisine
American
Steps
Dice up onion, jalapeno pepper, and green pepper. Mince garlic. Combine seasonings in a medium bowl.
Turn the Ninja Foodi on High Saute and add in ground beef. Trim and cube the sirloin into 1/2" pieces. Add to the inner pot with onions and seasonings. Saute for 5 minutes.
Add in the minced garlic and saute for 2 minutes or until the ground beef is 50%-75% done.
Add in the green pepper, jalapeno pepper, Cholula, and beef broth. Use a plastic scraper to scrape along the bottom of the pot to make sure nothing has stuck to it.
Add in the fire roasted tomatoes and do not stir. Place the tomato paste on top and do not stir. Put on the pressure cooker lid and make sure the valve is to seal. Set the pressure to high for 10 minutes.
Allow to natural release for 3 minutes and then manually release the remaining pressure. Remove the lid and add in the drained kidney beans. Stir to incorporate. Now is a good time to give it a little taste to see if you want to add any more spice or seasoning. Close the TenderCrisp lid and allow to sit for 5 minutes to thicken. If you are not serving it right away, you can turn on the keep warm button with the pressure lid on vent.
Serve and top with your choice of toppings. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 429 kcal
Carbohydrates: 31 g
Protein: 36 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 88 mg
Sodium: 1088 mg
Sugar: 7 g
Reviews
Elbridge Price on 2025-12-14 (5 stars): In my opinion, using cubed up steak is essential. It makes this chili to be the best. Some folks say that they omit the steak but IMO, that’s a huge mistake. The pressure cooker turns the steak into a melt-in-your mouth experience!,
Megan on 2024-12-29 (5 stars): Love this chili recipe! It’s so simple, and a staple for us. I omit the steak and just do 3lbs of ground beef, and reduce the stock to just 1 1/2 cups (I like a thicker chili). Flavors are great and easy to follow!
Jordan Peot on 2024-12-21 (5 stars): Very good recipe, but it came out a little soupy for me. If you prefer your chili a bit thicker, I would crush a few cups of tortilla chips into it after adding the beans.
Bouchra on 2024-11-10 (5 stars): Bouchra M
I have been drooling over this recipe but haven’t tried it it:( I’m finally gonna go for it but I don’t like beans in my chili.
Should I change anything else to the ingredients or liquid or keep as is.
Never been disappointed by any of your recipes ( loved all of them)
