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Pressure-Cooker Spanish Chili


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon packed brown sugar
  • 2 teaspoons chili powder
  • 1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) chili beans, undrained
  • 2 teaspoons red wine vinegar
  • Optional Toppings: sour cream and green onions


  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally.
  • 2. Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.

Nutrition Facts

1 cup: 194 calories, 8g fat (3g saturated fat), 35mg cholesterol, 699mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.


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