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Quick and easy to make Ninja Foodi Chili

Warm, hearty, and savory flavors dish which takes only 25 minutes from start to finish.

Quick and easy to make Ninja Foodi Chili


  • Prep time: 5 Minutes
  • Cook time: 15 Minutes
  • Pressure time: 5 Minutes
  • Total time: 25 Minutes

Key Ingredients Needed

  • 1 pound ground beef. Can be replaced by ground chicken, ground turkey or ground pork. I like to use a more lean ground beef such as 90/10. If using frozen ground meat, thaw before using.
  • 4 slices bacon, chopped
  • 1/2 cup white onion, chopped
  • 1 tablespoon minced garlic
  • 28 ounces canned fire roasted tomatoes
  • 1 cup tomato sauce. Can be replaced by marinara sauce for a thicker version or even salsa for a spicier recipe.
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • 1/2 teaspoon cayenne pepper, optional. To make this chili less spicy, omit cayenne powder.
  • salt, to taste
  • pepper, to taste

Instructions/Step By Step Directions

Step 1: First, press sauté on Ninja Foodi. Add ground beef, chopped bacon, and chopped onion to pot.

Step 2: Sauté on high for 5 minutes, stirring occasionally to prevent burning and to break apart ground beef.

Step 3: Press cancel. Drain excess grease from pot.

Step 4: Add all remaining ingredients to the pot. Stir to combine.

Step 5: Secure lid and move top valve to sealing. Pressure cook on high for 10 minutes.

Step 6: Once timer goes off, carefully move top valve to venting to release pressure manually.

Step 7: Finally, ladle chili into bowls and serve with desired toppings. Serve Ninja Foodi chili immediately for best results. It is best hot! Garnish with sour cream, shredded cheese, and serve with cornbread if desired.

Stovetop Method

Step 1: Add ground beef, bacon and onion to a large skillet over medium heat.

Step 2: Once beef is cooked through, remove grease from pan.

Step 3: Add all remaining ingredients to skillet.

Step 4: Bring to a light simmer.

Step 5: Simmer for at least 15 minutes, up to 1 hour.

Step 6: Finally, serve!


  • Any ground meat works!  Ground chicken, pork, and turkey are all great options.
  • This chili is between mild and medium.
  • To make this chili less spicy, omit cayenne powder. Use canned tomatoes instead of fire roasted tomatoes. Serve with sour cream to help ease the level of spice.
  • To make more spicy, add in a chopped jalapeño pepper or poblano pepper into the pot before pressure cooking. In addition, add more cayenne pepper, paprika and cumin. Serve with chopped jalapeños on top for an extra spicy chili!
  • Feel free to adjust seasonings and spices to suit your taste.
  • Once timer goes off, use an oven mitt to carefully push valve to venting.  The steam is very hot!
  • Store leftovers in the fridge for up to 4 days.
  • Freeze for up to 1 month if needed.
  • Use fresh grass-fed ground beef for best results.
  • Taste as you cook. Adjust seasonings to suit your taste.

Nutrition Information

  • Yield: 4 servings
  • Serving size: 1

Amount Per Serving

  • Calories: 287kcal
  • Carbohydrates: 16g
  • Protein: 26g
  • Fat: 13g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 6g
  • Trans Fat: 1g
  • Cholesterol: 75mg
  • Sodium: 707mg
  • Potassium: 638mg
  • Fiber: 3g
  • Sugar: 8g
  • Vitamin A: 1223IU
  • Vitamin C: 12mg
  • Calcium: 104mg
  • Iron: 5mg

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]