Ninja Foodi chili is cozy, comforting, and packed with flavor in every bite!
Jump to RecipeIt’s soup, chili, and stew season! This is my first fall/winter season with my Ninja Foodi, so I’m putting it to the test with all the cozy, comforting classics! First up is a classic beef chili. This recipe turned out SO well, and the leftovers are even better! We’ll definitely be returning to this Ninja Foodi chili several more times this season.
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The first thing we’re going to do is brown our ground beef. To do this, turn your Ninja Foodi to ‘high saute’ and give it a couple minutes to heat up. Once it’s heated, add the olive oil and ground beef and saute for about 3-5 minutes, or until the ground beef is brown and cooked through.
Turn off the heat on your Foodi and drain any excess grease, if needed. Return the beef to the Foodi pot and add the onion, bell pepper, jalapeno pepper, garlic, beef stock, crushed tomatoes, chili powder, ground cumin, paprika, ground black pepper, and salt. Do not stir.
Secure and lock the pressure cooking lid on the Ninja Foodi, and turn the nozzle to ‘seal’. Set Foodi to cook on ‘high pressure’ for 5 minutes. Once the cook time is up, manually release the steam by turning the nozzle to ‘vent’. Be careful, as the steam will be hot! I always use my silicone oven mitt when venting steam from my Foodi.
Add the kidney and pinto beans to your chili, stir well, and serve!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below! Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Need more soup-spiration? Check out my chili, soup, and stew recipe archive here.
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Ninja Foodi Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion diced
- 1 bell pepper (any color) seeds removed and diced
- 1 jalapeno pepper seeds removed and diced
- 4 cloves garlic minced
- 1 cup beef stock
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 (15 oz) can red kidney beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
Instructions
- Turn your Ninja Foodi on 'high saute'. Once heated, add the olive oil and ground beef. Saute for about 3-5 minutes, or until the ground beef is brown and cooked through.
- Turn off heat, and drain any excess grease, if needed. Be careful, as the pot will be hot!
- Add in the onion, bell pepper, jalapeno pepper, garlic, beef stock, crushed tomatoes, chili powder, ground cumin, paprika, ground black pepper, and salt. Do not stir.
- Place the pressure cooking lid on the Foodi, secure and lock it, and turn the nozzle to 'seal'. Set Foodi to 'high pressure' for 5 minutes. Manually release the steam once cook time is up by turning the nozzle to 'vent'. Be careful when venting steam and use an oven mitt to avoid burning yourself on the hot steam!
- Add in the kidney and pinto beans, stir well, and serve!
Video
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Mix it up! Substitute the ground beef with ground turkey, pork, or chicken. Or leave it out entirely to make a meatless, plant-based chili!
- Safety first! I love using my silicone oven mitts when handling my Ninja Foodi to keep myself safe.
Sounds delicious for the cold weather coming.
I’m a novice cook. Don’t I have to cook or heat the beans?
If you’re using canned beans like I did, they’re already cooked! The chili is also pretty hot right after pressure cooking, so stirring them in right away heats them up just fine in my experience. :)