– 1 14 ounce can pinto beans, rinsed and drainedġ. – 1 1/2 teaspoons kosher salt, divided (optional) You can also blend the chili for spoon-feeding.Įasy Instant Pot Chili – 1 tablespoon olive oil Gently smush the beans with your fingers so they aren’t choking hazards and break the meat into small pieces. To serve to self-feeding babies who have developed their pincer grasp (usually around 9 months), strain out most of the liquid and place some beans, meat, and tomato on baby’s plate. If you’re making it for a baby under age 1, omit the salt, and add salt to toddler/big kid/grown-up portions at the table. It will keep in the fridge for up to four days or in the freezer for at least three months.īaby at the Table: This recipe is perfect for all ages. Save It: Like most soups and stews, this one tastes even better after hanging out in the fridge overnight, so consider making a batch on Sunday to eat Monday or Tuesday. Top It: Plain Greek yogurt, sour cream, chopped avocado, chopped scallions, cilantro, crushed tortilla chips, or, of course, shredded cheddar are all excellent ideas. It’s too lean and will be hard and tasteless. Swap Meat: The recipe calls for ground beef, but you could use ground turkey instead. Making this chili in the Instant Pot cuts 20-30 minutes from the total recipe time, but it works well on the stove-top too I’ve included directions with the recipe below. Personally, I think it’s just as delicious, and I hope you do too! In this version, I’ve added some tomato paste for savoriness and a drizzle of maple syrup for sweetness. There is a version of this chili in Real Baby Food where I’ve dialed the ketchup waaay back, but I wanted to revamp the recipe to ditch the ketchup completely. The original makes a much larger batch and calls for almost a cup and a half of ketchup! Now, I’ve got nothing against ketchup it’s an incredible balance of savory and sweet, but that’s a lot of it. It’s really kind of perfect-not too spicy, hardly any chopping, freezer-friendly, and, well, plain-old tasty.įor as long as I’ve been making the chili, though, I’ve also been playing with the recipe. Later, it was one of the mainstays for my own little family, and my personal chef clients loved it. I was always happy when my mom served it, topped with shredded or sliced cheddar and crackers. Some variation of it has been a part of my life literally for decades. It’s also a recipe that’s close to my heart. And, you can make it on the stove-top if you don’t have an Instant Pot or other multi-cooker! It’s an excellent recipe for babies and toddlers. It will warm your bones on a cold winter night. It comes together in about 15 minutes of active time and under an hour of total time. This easy Instant Pot chili has so much going for it.
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