Life's Sweeter with Chocolate

Instant Pot Chili - Beans, Beef, Lentils and Veggies

Cook Time: 1.5 hrs

Serves: 16

Calories: 252 Per Serving
Nutrition Info: Here

Ingredients:

• 16 oz dried black beans
• 16 oz dried kidney beans
• 16 oz dried lentils
• 1 Pound Hamburger Meat
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 6 Medium Heirloom Tomatoes
• 1 onion, chopped
• 1 T garlic powder
• 2 teaspoons paprika
• 3 teaspoons sea salt
• 2 teaspoon ground black pepper
• 2 teaspoon ground cumin
• 2 teaspoon oregano

Toppings

• chopped avocado chunks
• chopped green onions

Vegan Cashew Sour Cream:

• 1/2 cup soaked cashews (cashews soaked in water overnight)
• 3 -4 tablespoons water
• splash apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1 teaspoon lime juice

Instructions

• Add dried black beans and kidney beans to InstantPot.  Add 8 cups water. Pressure cook on high for 25 minutes or until tender. Set aside when done in another dish.
•  While beans cook, cut up bell peppers, tomatoes and onion.
• Add the hamburger meat, vegetables, lentils and spices to InstantPot.  Pressure cook on high for 15 minutes.
• Add 1/2 the beans to InstantPot and pressure cook for another 10 minutes.  Other half of beans can be saved for another use.

Vegan Cashew Sour Cream

• Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet or Food Processor) until smooth, for about 30 seconds, scraping blender once halfway in between.
• Serve on chili with your favorite toppings (avocado, chopped green onions).

#Whole30 #CandidaDiet #CandidaCleans