Add onion, garlic, red pepper, jalapeño (if using), chili powder, ground cumin, ground coriander, red pepper flakes, cayenne and salt to the Instant Pot. Sauté until vegetables are softened, stirring occasionally, about 3–5 minutes.

Turn the Instant Pot “Sauté” function to “More”. Add the beef to the Instant Pot with the vegetables and spices. Break up the chunks of meat with a wooden spoon and cook until the meat is no longer pink and has just started to brown, about 3–5 minutes.

Turn the Instant Pot off. Add diced tomatoes and tomato puree to the Instant Pot and place the cover on. Make sure the steam release handle is on correctly. Turn the Instant Pot on to “Pressure Cook” and select “High”. Set timer to 18 minutes.

Once the Instant Pot timer goes off, let the pressure out by turning the steam release handle. The float valve will drop when the pot is depressurized. Remove the lid.

Serve with whatever toppings you like, such as shredded cheese, sour cream, avocado, cilantro, lime, salsa, etc.

Stir in cumin, oregano, paprika, chili powder, onion powder, brown sugar and cayenne pepper. Reserve 1 cup black beans and set aside. Stir in remaining black beans, diced tomatoes and beef broth. Simmer for 10 minutes.

Mix tomato paste with 1/4 cup of the hot broth. Stir into the soup.

Run the reserved black beans through a food processor or mash them with a traditional potato masher. Stir them into the soup. Simmer for 20 minutes.

If desired, top with sour cream, shredded cheddar and green onions.

Add bell pepper, mushrooms, garlic and carrots and continue to saute for an additional 4–5 minutes. Add a pinch of salt and pepper to taste.

Add remaining ingredients and give it a stir. Set pressure cooker for high pressure 8 minutes. (The Instant Pot may take 15–20 minutes to come to pressure before it starts counting down.)

Once done, manual release and give it a minute to cool. It can stay in warm mode for up to 2 or 3 hours if needed. Enjoy!

Note: This recipe calls for 1 chipotle chili plus 1 tablespoon of the adobo sauce. I actually double this because I love the heat! Feel free to adjust this for your spice tolerance level.

Pour in tomato sauce, chicken broth, and pumpkin. Stir. Cover and let simmer on low-medium heat for 25 minutes.

Add sweet potato, cover with lid and cook for an additional 10 minutes. Add bell pepper and kidney beans and cook for an additional 5–10 minutes.

Add chicken, green chilis, broth, and cover with the lid. Once the soup starts boiling, reduce heat and simmer, covered, for 18–20 minutes, until chicken is tender and cooked through.

Meanwhile, using a fork, mash half of the beans and set aside. The remaining beans will be left whole to give texture to the soup.

Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the pot and stir in whole beans, mashed beans and corn. Continue to simmer for 5–7 minutes and allow all flavors to meld nicely. Turn heat off and stir in cheese cream, lime juice, and cilantro.

Ladle chili into bowls. Add toppings of choice and enjoy while hot!

Serve with optional add-ins, such as sour cream, plain Greek yogurt, grated cheese, Doritos or Fritos.

Add remaining oil and turkey to the pan. Cook until turkey begins to brown, about 3–4 minutes. Drain off any of the liquid.

Add spices and cook until turkey is no longer pink and spices are fragrant, about 3–4 minutes. Add fire-roasted tomatoes, crushed tomatoes, water, tomato paste, salt and pepper and stir until well combined. Bring to a boil.

Once boiling, stir in bay leaves. Turn heat to medium low and cover pan. Simmer for 30 minutes, stirring occasionally. Once simmered, remove bay leaves and stir in parsley. Devour!

Add onion powder, chili powder, oregano, cumin and smoked paprika. Stir to combine. Add the rest of the ingredients. Cover and cook over medium heat for 15–20 minutes.

Serve with toppings of choice.

Add ground beef and cook, stirring occasionally, until meat is no longer pink, about 5–7 minutes more. Stir in apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Turn the Instant Pot off. Add remaining ingredients to the Instant Pot, except for the essential oils, and stir to mix everything together. (If using traditional herbs and spices, add them in now. Click website link above to be directed to the essential oil conversion chart.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.

When the timer goes off after 45 minutes are up, allow pressure to release naturally for 10 minutes, then open valve to release any remaining pressure. Once valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.

Serve chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Add heavy cream and xanthan gum. Let cook for 10 more minutes to thicken. Serve in bowls with toppings.

For the stovetop:
In a heavy bottom pot, heat the oil over medium heat. Add onions and sweat for 5–8 minutes. Add garlic and cook for 1 minute more.

Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides. Add cumin, oregano, chilis, cauliflower rice, and broth. Reduce to low and simmer for 20 minutes.

Add heavy cream and xanthan gum, bring to a boil. Reduce to simmer and let thicken for 5 minutes.

Serve in bowls with toppings.

Note: To freeze, I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer. When I was ready to cook it, I removed it from the freezer the day before to let it thaw. Then I cooked it in the crockpot for 4 hours on high. I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.

Nutrition for each serving not including any toppings: 332 calories, 23g fat, 9g sat fat, 7g carbs, 3g fiber, 25g protein