If you look on the internet for chili recipes, you’ll find oodles of them. From award winning chili to the world’s best, everyone loves their own recipe. As I was looking to make something Plant Paradox friendly, I came up with this one after perusing Dr. Gundry’s recipe. Yes, beans can be huge lectin bombs, but if you soak them and cook them in the Instant Pot, you will be removing most of those troubling little proteins.
Mr. Artifact pronounced this the best chili he had ever had. And guess what? No gas, no indigestion of any sort. Now that’s a worthy chili! It was so good that I forgot to take a picture of it as it was served. I only have the jarred pic afterwards.
• 2 C dry beans–pintos in this recipe (soak overnight with 2-3 changes of water prior to cooking)
• ¼ C olive oil
• 1 C chopped yellow onion
• ¼ C minced garlic
• 1 lb ground grassfed beef
• ½ C jarred roasted peppers (no skins, no seeds), rough chopped
• 2 C tomato puree
• 3 C homemade broth
• 1 T chili powder
• 2 t freshly ground cumin
• 1 t freshly ground coriander
• 1 T cinnamon
• 2 t cocoa powder (or Mexican chocolate, chopped fine)
• 1 T dried Italian seasoning
• 2 t salt
• 1 t pepper
After cooking, add to taste
• 3 T Worcestershire sauce
• 3 T balsamic vinegar
• ½ t stevia
• Crème fraiche*
• Cilantro leaves
• Goat cheddar cheese—shredded
• Soak beans overnight, changing water 2-3 times prior to cooking
• Heat oil in Instant Pot (sauté feature)
• Add onions and cook briefly
• Add ground beef and garlic and brown
• Add spices, tomato puree, broth—use the spice amounts above as general guidelines, but let your own tastes prevail. You will need at least the 5 cups of liquid in order for the Instant Pot to work best with the beans.
• Add the beans and stir everything to combine
• Set pot to manual for 22 minutes
• When done, allow to natural pressure release.
• Taste and add Worcestershire, vinegar, stevia to taste (or not)
• Adjust salt and pepper seasonings
• Add a dollop of crème fraiche, cheddar and cilantro prior to serving
This freezes great as well!
*I know you will get after me about the creme fraiche. However, it is just a little, and the cream has less of the bad cassein content than regular milk. Plus, if you make your own by adding a couple tablespoons of active culture buttermilk to real cream, you’ll have a somewhat nutritious condiment that you should enjoy free of guilt.