Ninja Foodi Chili (Best Pressure Cooker Chili Recipe)

Why You’ll Love This Recipe

• Made in the Ninja Foodi for ease and speed
• Packed with nutritious vegetables and protein-rich beans
• Uses pantry staples like salsa, canned tomatoes, and beans
• Perfect for meal prep and reheats beautifully
• A versatile recipe that can be adjusted to your spice level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups salsa
1 cup edamame
2 medium carrots, chopped
1 medium orange bell pepper, chopped
1 small onion, chopped
4 cloves garlic, grated
1 can diced tomatoes (15 oz.)
1 can cannellini beans, rinsed
1 can kidney beans, rinsed
1 can black beans, rinsed
1 tablespoon tomato paste
2-3 cups vegetable broth
1 tablespoon olive oil
1 packet fajita seasoning

Directions

1. Set the Ninja Foodi to sauté mode. Heat the olive oil and sauté the onion, bell pepper, carrots, and garlic until softened.
2. Add the tomato paste and stir until incorporated.
3. Stir in the salsa, diced tomatoes, beans, edamame, and fajita seasoning.
4. Pour in 2 cups of vegetable broth, adding more if needed to reach your desired chili consistency.
5. Cancel sauté mode. Secure the lid, set the Ninja Foodi to pressure cook on high for 10 minutes.
6. Allow a natural release for 5 minutes, then quick release the remaining pressure.
7. Stir well, taste, and adjust seasoning if needed.
8. Serve hot with your favorite toppings like avocado, shredded cheese, or tortilla chips.

Servings and timing

This recipe serves 6 people. Prep time is about 10 minutes, cook time is 20 minutes, and the total time is roughly 30 minutes.

Variations

• Add ground turkey, chicken, or beef for a meatier chili.
• Use hot salsa or extra chili powder for a spicier kick.
• Swap edamame with corn or zucchini for different textures.
• Try different beans such as pinto or navy beans.
• Top with Greek yogurt instead of sour cream for a lighter option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the microwave or on the stovetop until warmed through, adding a splash of broth if the chili thickens too much.

FAQs

Can I make this chili without a Ninja Foodi?

Yes, you can use any pressure cooker or even make it on the stovetop by simmering for about 30–40 minutes.

Can I make this chili ahead of time?

Absolutely, chili tastes even better the next day as the flavors develop overnight.

How spicy is this chili?

It depends on the salsa and fajita seasoning used. Choose mild or hot versions based on your preference.

Can I make this chili vegetarian or vegan?

Yes, this recipe is already vegetarian and can be vegan if you avoid dairy toppings.

What toppings go well with this chili?

Great options include shredded cheese, sour cream, avocado, jalapeños, cilantro, and tortilla chips.

Can I thicken the chili?

Yes, let it simmer on sauté mode with the lid off after pressure cooking, or mash some of the beans into the chili.

Can I add meat to this recipe?

Yes, brown ground beef, turkey, or chicken during the sauté step before adding other ingredients.

What can I use instead of fajita seasoning?

You can use taco seasoning or a blend of chili powder, cumin, paprika, and garlic powder.

Can I double this recipe?

Yes, but make sure not to exceed the Ninja Foodi’s maximum fill line.

How do I prevent the chili from being too watery?

Start with 2 cups of broth and only add more if needed. Simmer after cooking to reduce excess liquid.

Conclusion

Ninja Foodi Chili is a simple yet flavorful recipe that makes weeknight dinners stress-free. Loaded with vegetables, beans, and spices, it’s both nourishing and comforting. Whether you enjoy it fresh or as leftovers, this chili is sure to become a family favorite.

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