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The Best Instant Pot Beef & Bean Chili

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I’ve been on an Instant Pot kick lately. Well, let’s be honest, I’m always on an Instant Pot kick. Besides my coffee pot, it’s probably the most used kitchen gadget I have. I hadn’t made a chili in a while so I figured this week I’d make a classic beef & bean chili to last the whole week and to warm me up.

instant pot beef & bean chili

Holiday Season

This time of year it is REALLY hard to stay on track. I get it, there is some much to get done for the end of the year and to top it off there are SO many social obligations. I’m not complaining because I love any excuse to hang out with my friends. However, it can mean that meal prep and healthy food eating gets put on the back burner for some.

instant pot beef & bean chili

Just because you’re busy doesn’t mean that your health has to be put on the back burner. It should actually be the opposite if I’m being honest. I personally am selfish with my health this time of year. I make sure that I a. make it to the gym and b. plan out at least 1-2 healthy meals for myself during the week.

Sure, meal planning can be daunting, but you don’t have to start big. Instead, try thinking about making ONE healthy meal next week. That one healthy meal may help you want to eat healthier the rest of the meals. It’s worth a shot.

How to Meal Plan When Busy

Ok, you may be reading this and thinking I’m crazy to think that one could meal plan & meal prep this time of year. Here’s the thing, if you prioritize it (even a little bit), you will see results. If you continue to let “being busy” take precedence, it will.

Here are a few ways to meal prep/plan during the holiday season:

  1. Plan Less. Stop trying to be Martha freaking Stewart. Plan 1-2 dinners, 1 breakfast, and 1 lunch. Keep it simple and get by with less.
  2. Get the right tools. Treat yo’self and grab kitchen gadgets that make your life easier, like the Instant Pot or other items I recommend.
  3. Batch Cook. Double, heck TRIPLE recipes so you don’t have to make 10 meals. Freeze what you don’t use and you’ll have some for next week!
  4. Outsource. Can’t find the time? Find a local meal prep service or an online food delivery service. There’s no shame in this, instead, it will save you time and support your health.
  5. Get support. Surround yourself with people who have your best interest in mind and can help whether physically, emotionally, and/or mentally.

instant pot beef & bean chili

Instant Pot Obsession

Speaking of grabbing kitchen gadgets that make life and meal prep easier. The Instant Pot does not pay me to say a dang thing but I am obsessed with it. A member at the gym this morning actually suggested I get a second insert so that I can make rice, set aside and make the rest of the meal.

GENIUS!

If you have someone in your life that is obsessed with their Instant Pot, the second insert might be a good idea for them as well. Work smarter not harder. Use kitchen gadgets to your benefit and get rid of the ones that don’t.

instant pot beef & bean chili

The Best Instant Pot Beef & Bean Chili

I’m sure you’re sick of me gushing over my favorite kitchen gadget. I will stop gushing and start giving you this chili recipe. This Beef & Bean Chili may be one of the best chilis I’ve made to date.

The meat is tender (thanks to the IP) and the veggies are so rich in flavor. I find chili is one of those dishes the whole family can get on board with. Hide a ton of veggies in there and everyone wins. You could also sub the beef with ground chicken or turkey but I’m a beef girl through & through (*gasp* yes a dietitian just said that).

Top this with sour cream (or my favorite greek yogurt), green onions, jalapenos, avocado, and, of course, cheese.

Pro Tip: Add any vegetables you have on hand to this chili to make it your own!

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The Best Instant Pot Chili

Yield: 6

The Best Instant Pot Chili

Ingredients

  • 1 Tbsp olive or avocado oil
  • 1 lb ground beef (or chicken/turkey)
  • 2 cans (15.5 oz each) beans, drained
  • 1 yellow onion, chopped
  • 3 bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 sweet potato, washed & chopped
  • 1 can (28 oz.) diced tomatoes
  • 1 can tomato paste (6 oz.)
  • 2 cups beef or vegetable broth
  • 1 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Add oil to Instant Pot, turn on and select Saute
  2. Add meat & saute until browned, ~5 minutes, turn off.
  3. Add the rest of the ingredients to the Instant Pot, stir to combine evenly, close & seal lid
  4. Select Manual (High) for 20 minutes. Once done, allow to naturally release for 10-15 minutes, then quick release the remaining pressure
  5. Top with greek yogurt/sour cream, cheese, green onions, jalapenos, avocado, etc. Enjoy!
https://thesassydietitian.com/the-best-instant-pot-beef-bean-chili/

What’s your favorite thing to make in the Instant Pot? 

xoxo,

Sassy

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Pin Now, Chili Later

instant pot chili

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I MAY BE COMPENSATED THROUGH AFFILIATE LINKS IN THIS POST AND ON THIS SITE. HOWEVER, ALL OPINIONS ARE MY OWN. COMPENSATION HELPS WITH ANY EXPENSES NEEDED TO KEEP THIS BLOG GOING.

Easy Instant Pot Red Beans & Rice

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Andouille sausage was on sale the other day, so I couldn’t resist the urge to buy it and make something with it. I usually plan my grocery list before I get to the store but I make game-time decisions when I get to the store and see things on sale. I’m all about scoring a deal AND trying something new. This week, I decided why not try my hand at a recipe I love but don’t often make?! Red Beans & Rice.

instant pot red beans and rice

Instant Pot Recipes

I’ve somehow convinced a lot of people to purchase Instant Pots. It’s probably because I’m obsessed with mine so I want others to see what the hype is all about. It makes food not only fast but also tasty. I love that you have to do minimal work for maximum taste and meal prep.

instant pot red beans and rice

Many people ask why I recommend it and why I love it. Well, there are many reasons. One of the main reasons is that it makes my meal prep for the week easier AND I can usually get in 2 recipes any time I’m meal prepping. It makes life during the week FAR less stressful.

instant pot red beans and rice

That all being said, I promised you guys more Instant Pot recipes so that it makes it worth your while. I’m not sponsored by Instant Pot but probably should be at this point in time 😉 Believe me, it’s worth the price AND may even make you feel like you’re cheating on your slow cooker.

instant pot red beans and rice

Red Beans & Rice

My friend Nicole makes red beans & rice all the time. She always brags about how good it is, and frankly, I’ve had it and it’s worth bragging about. I figured it was my time to try my hand at it. I always ALWAYS take the opportunity to take any recipe I can and make it myself.

instant pot red beans and rice

I’m not one to follow recipes, instead, I prefer to create them and see how I can put my own spin on them. This recipe is super tasty, filling, and it lasts for more than one meal, which is a huge win in my book. Here’s to another Instant Pot win! Woohoo, enjoy!

instant pot red beans and rice

Pro Tip: You can make the rice ahead of time in the Instant Pot if you prefer to only get one pot dirty!

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Easy Instant Pot Red Beans & Rice

Yield: 6 to 8

Easy Instant Pot Red Beans & Rice

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, minced
  • 1 lb dry red kidney beans
  • 1 lb andouille sausage, sliced
  • 4 cups broth
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • Cooked white rice, for serving
  • Green onions, for topping

Instructions

  1. Turn Instant Pot on Saute, add oil & sausage and cook until browned, remove & set aside.
  2. Add veggies to Instant Pot (may need extra oil, add 1 Tbsp as needed), saute for 3 minutes.
  3. Turn Instant Pot off, then place all ingredients into Instant Pot.
  4. Seal, turn on Manual (High) for 30 minutes, allow to naturally release for at least 20 minutes (if you have more time, let it naturally release longer)!
  5. Serve over rice, top with green onions, enjoy!
https://thesassydietitian.com/easy-instant-pot-red-beans-rice/

What’s your favorite kitchen gadget? Snag my gift guide here if you need more ideas 😉 

xoxo,

Sassy

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Pin Now, Red Bean Later

red beans and rice

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I MAY BE COMPENSATED THROUGH AFFILIATE LINKS IN THIS POST AND ON THIS SITE. HOWEVER, ALL OPINIONS ARE MY OWN. COMPENSATION HELPS WITH ANY EXPENSES NEEDED TO KEEP THIS BLOG GOING.

Sheet Pan Chicken Fajitas

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When meal planning for the week I always try to pick one dinner that will be easy to double or triple so that I can count on leftovers for dinner and/or lunch. These Sheet Pan Chicken Fajitas were the winning ticket this week and I think I may be making more of these soon.

Sheet Pan Meals

You all have asked, and I’m trying my best to keep up! You said you want simple & healthy meals. Look, I get it! Me too. This whole one sheet pan meal is not only easy but also delicious. The best part (in my opinion) is the cleanup. I mean, who wants to have to clean 500 pans after making a delicious dinner? I know I sure don’t.

I made this sheet pan as part of my meal prep this week and the good news is that you can heat it up during the week and feel like you’re getting a home cooked meal with zero effort. Get yourself a pan that you enjoy using. I have 3 and honestly, I prefer this one over all of them EVERY TIME. Why do we keep things we don’t need an end up using 1% of what we actually have?! Haha, oh well.

Sheet Pan Chicken Fajitas

Why chicken fajitas? Because I love all things Mexican food related. If it fits in a taco, it doesn’t matter, I’ll make it fit. These are going to go on tacos one night and then in a rice bowl the next.

Chicken fajitas are a great weeknight meal that pleases everyone because it’s a protein AND a veggie that most people enjoy. Eating healthy is important but if it doesn’t taste great then chances are you are going to eat it long term, so enjoy this fast and delicious dinner on me tonight (or yah know when you have a second to make it. )

Pro Tip: Make your own taco seasoning and have it on hand for a recipe like this, use it mixed with a bit of oil and use enough to coat the chicken & veggies.

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Sheet Pan Chicken Fajitas

Yield: 4-6

Sheet Pan Chicken Fajitas

Ingredients

  • 1.5- 2 lbs chicken breast, sliced
  • 3 bell peppers, color of choice, sliced
  • 1 red onion, sliced
  • 1/4 cup oil of choice (I used avocado oil)
  • 2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of red pepper flakes, optional

Instructions

  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
  2. In a large bowl mix all ingredients together until evenly coated.
  3. Spread out bowl mixture onto pan evenly, place in oven and cook for 30-35 minutes or until chicken is cooked through.
  4. Optional: serve as tacos with tortillas, lettuce, cheese & guacamole or serve as a burrito bowl with rice, beans, lettuce, etc.
https://thesassydietitian.com/sheet-pan-chicken-fajitas/

Do you like sheet pan meals?! If so let me know and I’ll make some more! 

xoxo,

Sassy

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Pin Now, Sheet Pan Later!

sheet pan chicken fajitas

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I MAY BE COMPENSATED THROUGH AFFILIATE LINKS IN THIS POST AND ON THIS SITE. HOWEVER, ALL OPINIONS ARE MY OWN. COMPENSATION HELPS WITH ANY EXPENSES NEEDED TO KEEP THIS BLOG GOING.

Un-stuffed Butternut Squash Skillet

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I have had a butternut squash sitting on my counter for over a week from my Field Goods bag. I had every intention of trying to make it into a stuffed butternut squash as you see in magazines and on Pinterest. Here’s the thing, some days it’s not that I’m lazy it’s that I run out of time in my day to make a beautiful looking meal. I never run out of time to make myself food, but just time for a good looking, perfecetly executed meal, and that’s quite alright. Beauty does not equate to deliciousness, so I compromised.

How did I compromise?

I put the butternut squash IN the stuffing instead of stuffing the butternut squash. You could call me a Top Chef, or you could call me a lazy cook, either way, I don’t care. Here’s what happened, I was on the phone with some friends while I was making this dish and overcooked the butternut squash so much so that it was too mushy to be stuffed and baked again. SO I had the brilliant idea of adding it to the skillet of stuffing and guess what? Best mistake I’ve made in the kitchen in a while. You’re welcome.

I have a few more recipes I wanted to share with you this week, but I think this one could honestly work as a Thanksgiving dish as it tasted like a sweet & savory stuffing. Dress it up with some dried cranberries, feta cheese, and/or walnuts to make it more fun and presentable for a Thanksgiving/Friendsgiving table.

Local Harvest

I love this time of year for the food in my Field Goods Bag. I don’t love the impending snow but hey, that’s part of the deal with living upstate I suppose. Field Goods is weekly subscription produce delivery service. They deliver a bag of vegetables and fruit to our gym weekly (you can opt in and out as you see fit) and it’s based on seasonality and what is available locally.

When I get a butternut squash in my Field Goods bag I feel like I hit jackpot. I mostly feel like this because the bag is heavier and for whatever reason weight seems to dictate value in my head. I’d highly recommend subscribing to some type of produce delivery and/or farm share as you will always be prompted to eat seasonally and be introduced to new vegetables and fruit, win-win. If you are local to NY/CT check them out here.

Thank You Butternut Squash 

Well, I would just like to thank the butternut squash for being so fun to say and so delicious to eat. I’d also like to thank it for having some great health benefits because after all, food is multidimensional.

While you may just eat food because it tastes good, food should also nourish you in some capacity whether mind, body, or soul. Here are a few of my favorite nutrition facts of butternut squash:

  • Healthy source of carbohydrates (15-20g/cup)
  • Good source of fiber (3g/cup)
  • Rich in potassium (582 mg/cup)
  • High in carotenoids which convert to vitamin A in the body

With that list, the butternut squash deserves a round of applause! Anywho, enjoy this recipe and enjoy the fact that you don’t have to do an extra step of stuffing the squash and hoping it looks as good as Martha Stewart’s, just not worth it!

Pro Tip: You can use pre-pureed butternut squash to save on time or even use canned pumpkin or sweet potato. Just make sure there is nothing added to it!

Bonus Pro Tip: microwave your butternut squash for 1-2 minutes before cutting it so that it’s easier to get a knife through, and safer!

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Un-Stuffed Butternut Squash Skillet

Un-Stuffed Butternut Squash Skillet

Ingredients

  • 1 medium butternut squash
  • 4 slices bacon, chopped
  • 1 lb ground turkey
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 stalks celery, sliced
  • 1-13.5 oz can chickpeas, drained
  • 12 oz. cauliflower, riced (fresh or frozen)
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Optional: feta cheese, dried cranberries, walnuts

Instructions

  1. Preheat oven to 400°F and line a baking sheet.
  2. Slice ends of butternut squash and then slice in half, scoop out seeds
  3. Place butternut squash face down on baking sheet and bake for 40-50 minutes or until soft and easy to scoop out of skin
  4. Meanwhile, in a large skillet, fry up bacon over medium heat, remove from skillet reserving bacon grease
  5. Add turkey and cook until brown.
  6. Add onions, peppers, celery, & garlic and saute until onions start to turn translucent.
  7. Add in chickpeas, cauliflower rice, and spices and stir to combine for about 3-4 minutes.
  8. Scoop butternut squash out of skin and add to skillet and mix until evenly distributed. Saute for an additional 3-5 minutes if you have time to let flavors meld together.
  9. Top with bacon and enjoy!
https://thesassydietitian.com/un-stuffed-butternut-squash-skillet/

What are you serving up this year for Thanksgiving?

xoxo,

Sassy

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Pin Now, Unstuff Later

 

Easy Egg Salad Sandwich

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Sometimes you just need a recipe with a lot of pictures, am I right?! That’s what you are about to get here, an easy egg salad sandwich with some pretty photos, you’re welcome. I spent the day making a lot of new recipes and I cannot wait to share them with you. Until then, enjoy one of my go-to lunches, an egg salad sandwich.

If you know me, you know I’m an egg-thusiast and could probably eat eggs every day. However, some days I don’t have time to make myself an over-easy egg or my favorite, poached eggs, so a hard-boiled egg and/or egg salad sandwich have to do. This is one of my favorite lunches, and hope it helps give you an idea for lunch as well!

Egg Salad Sandwich

For a while, once I found out gluten was a big gut irritant for me, I just avoided bread altogether. I mostly did it because I couldn’t find any bread that tasted good or held up to literally anything. Someone then suggested I try Canyon Bakehouse, and I’ve been hooked ever since.

It’s a great go-to sandwich bread and it’s frozen so I find that it lasts so much longer. I don’t eat bread every day and would hate if it went to waste. This egg salad is very good on this bread To make it, all I do is take it out of the freezer and put it right into my toaster oven, toast for a few minutes, place about 1 cup of egg salad on the bread and add some lettuce. BOOM, lunch is served.

Pro Tip: swap avocado for mayo if you aren’t into mayo or don’t have any on hand.

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Easy Egg Salad Sandwich

Easy Egg Salad Sandwich

Ingredients

  • 12 eggs, hard boiled
  • 1/4 cup avocado oil mayo
  • 2 Tbsp. dijon mustard
  • 2 stalks celery, diced
  • 1/2 yellow onion, diced
  • 1 small apple, cored & diced
  • 1 dill pickle spear (1/4 cup), diced
  • 1 jalapeno, seeded and diced (leave seeds in if you like a kick!)
  • 1/4 tsp of each: paprika, salt, black pepper, onion powder
  • Bread, optional

Instructions

  1. Mix all together with a fork and enjoy with lettuce between 2 slices of your favorite bread.
https://thesassydietitian.com/easy-egg-salad-sandwich/

xoxo,

Sassy

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Pin Now, Egg Salad Later

egg salad sandwich

I MAY BE COMPENSATED THROUGH AFFILIATE LINKS IN THIS POST AND ON THIS SITE. HOWEVER, ALL OPINIONS ARE MY OWN. COMPENSATION HELPS WITH ANY EXPENSES NEEDED TO KEEP THIS BLOG GOING.

Sheet-Pan Breakfast Bake

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Hello from Washington, DC. You guys, I lost my voice (if you have it, please return) and I sound absolutely ridiculous so I’m glad that I can type to you and you won’t notice. I am having an absolute blast and cannot wait to update you on what I’ve been learning here at the conference. I have been lucky enough to connect with so many like-minded Dietitians that its been an absolute blast and maybe why I’ve lost my voice.

Anywho, that’s neither here nor there, I want to share with you this breakfast bake recipe. I LOVE breakfast for dinner and this is my go-to meal for when groceries are limited and time is tight. You can use any spice of your choice to make this dish your own, but I’m sure this recipe will help you when you get the question “what’s for dinner tonight?”

Sheet-Pan Meals

When I first saw people making sheet-pan meals, I was like “DUHHH” why didn’t I think of that?! It’s such a great concept and makes for an easy weeknight dinner. I like to get creative with my sheet pan meals, some turn out amazing, others turn out, well, not-so-amazing. The thing with cooking in the kitchen is that it’s sometimes an experiment, and that’s okay. I’ve found some of my biggest mistakes turn into the best recipes.

So, grab yourself a sheet pan, some parchment paper and/or some cooking spray and start making some food! The great part is that it will be easy on the cleanup and after all, I hate cleaning up so I think I may try and make a few more recipes for you on the good ol’ sheet pan. Objections?! I sure hope not.

 

Breakfast Bake

Like I said I love breakfast for dinner. As I’m writing this, I’m craving some delicious breakfast since we’ve really been mostly snacking at the conference we are at. I decided to bake this one because have you ever cooked potatoes on the stovetop?! It takes for forever because you end up sitting there watching them cook. It’s like watching paint dry.

Anywho, I figured let’s try baking the potatoes so I can get other things done around the house. Then, I thought, what if instead of making the eggs to order I just cracked them in the potatoes?! It was magical! Dinner made on one sheet pan.

You will know the eggs are ready when the egg whites are no longer opaque. Feel free to skip the eggs and sausage and make those to order BUTTTTT that means more dishes, so that is up to you.

Enjoy! Stay tuned for the return of my voice and me to Albany where I’ll share with you what happened in Washington, DC.

Pro Tip: Use any vegetables you have on hand in this bake to plump it up or to be savvy with what’s on hand.

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Sheet-Pan Breakfast Bake

Yield: 4-6

Serving Size: 1-2 eggs + hash

Sheet-Pan Breakfast Bake

Ingredients

  • 1-1/2 tbsp olive oil
  • 2.5-3lbs potatoes, washed & chopped
  • 2 bell peppers, chopped
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 package frozen sausage, optional (~5.6 oz. or 8 links, I used Teton Waters Ranch Breakfast Links| https://www.tetonwatersranch.com/products/original-breakfast-links/ )
  • 6-8 eggs

Instructions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Optional: spray with cooking spray, set aside
  2. In a large bowl, toss potatoes, peppers, red onion, garlic, oil, and spices so evenly covered.
  3. Place potato mixture on the baking sheet and spread out evenly
  4. Bake for 25-30 minutes, or until potatoes are fork-tender, turning once
  5. Add sausage and make 6-8 holes in potatoes and crack an egg in each hole
  6. Bake for an additional 10-12 minutes or until egg whites are set and sausage cooked through.
https://thesassydietitian.com/sheet-pan-breakfast-bake/

xoxo,

Sassy

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Pin Now, Bake Later

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I MAY BE COMPENSATED THROUGH AFFILIATE LINKS IN THIS POST AND ON THIS SITE. HOWEVER, ALL OPINIONS ARE MY OWN. COMPENSATION HELPS WITH ANY EXPENSES NEEDED TO KEEP THIS BLOG GOING. 

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