Thursday, October 11, 2018


Instant Pot Chili - Beans, Beef, Lentils and Veggies

Cook Time:
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

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