Beef and Bean Chili (lectin free)

Recipe credit: kitchen of crumbs chili recipe

Hearty Beef and Bean Chili

This is the best classic Chili recipe with ground beef, beans and a simple tomato sauce with chili seasoning. Its filing, healthy and you can make a large batch and freeze for any night you need a quick dinner. Its delicious on its own or used over noodles/Spaghetti squash/rice or a baked potato. I even like to put it over my scrambled eggs for breakfast.

What can you top it with? 

• Shredded Cheese  

• Sour Cream

• Sliced green onions 

• Diced Avocado 

• Shredded Cabbage 

Dr Gundry's Bean Chili

Lectin free chili using your pressure cooker. Loaded with beans, ground beef and lots of spices this chili is sure to be a crowd pleaser. Since the beans are soaked and pressure cooked it kills off the lectins making this easy on your tummy as well.

Prep Time 1 day (if pre-soaking beans) Cook Time 30 mins

Kitchen Equipment needed:

Pressure Cooker

Bowls

Cutting Board

Blender

Ingredients

• 1 whole Onion

• 5 gloves Garlic Minced

• 1 whole Red Pepper Chopped Finely

• 2 whole Poblano Peppers Chopped Finely

• 1 cup/can Black Beans Pre-Soaked*

• 1 cup/can Kidney Beans Pre-Soaked*

• 1 cup/can Pinto Beans Pre-Soaked*

• 8 cups Tomatoes Peeled, seeded, diced**

• 48 oz Beef Broth

• 3 TBSP Chili Powder

• 2 TBSP Cumin

• 1 TBSP Black Pepper

• 1 can Chipote Peppers in Adobo Sauce

• 3 stalks Celery Diced

• 1 cup Mushrooms Diced

• 4 lbs Ground Beef

Instructions

*If using dried beans, soak the beans in water for 24-48 hours, changing the water 2-3 times. Beans will expand while soaking. If using canned beans try to use the Eden Organic brand (these are pressure cooked and lectin free) see pictures below

**canned tomatoes will also work, I use the Pomi brand. They are already de-seeded and peeled. See pictures below

1. Peel and de-seed tomatoes and peppers and finely chop with knife or food processor, set aside in a glass bowl.

2. Dice mushrooms, celery and onions. Add to the peppers and tomatoes.

3. Blend all spices and Chipote Peppers in a blender to make sauce.

4. Brown the ground beef in the instant pot or on the stove and stir in the spice blend. Mix thoroughly and taste to see if more spices are needed.

5. Add all chopped vegetables, broth and ground beef in Instant Pot and stir together.

6. Set to high pressure for 30 minutes. When it is finished use the quick release and taste it. Add more seasoning if needed.

7. Serve and Enjoy!

This chili is even better the next day after it has a chance to sit and soak up all the flavors so make sure you make enough for leftovers or prep it in advance for a quick meal!