Description
A quick chili in the Instant that is free of nightshades.
Ingredients
UnitsScale
- 1 lb. grassfed ground beef
- 2 cups cooked pumpkin or squash
- 3 cups beef broth (chicken or turkey will work too)
- 1 cup water
- 1 cup dry pinto beans
- 1 cup diced carrots
- 1 tsp. desiccated liver
- salt to taste
- seasoning of choice (onion powder, garlic powder, basil, cumin)
- 1 cup frozen corn kernels (optional)
Instructions
- Add the liver and some salt (Use the code kitchenstewardship for 15% off of your first purchase) to the meat. Brown in a pan on the stove or in the instant pot on the sautee setting.
- Rinse the beans.
- Add the cooked meat, beans, pumpkin, broth, water, carrots and seasoning to the Instant Pot.
- Turn to the beans/chili setting for 30 minutes.
- Allow the Instant Pot to do a natural release.
- Stir in the corn.
- Serve plain or topped with cheese, sour cream and avocado.
Notes
You can use any kind of bean you like. Follow Katie’s bean chart and adjust the cook time to match the beans.
To make this chili AIP friendly simply swap the beans for more veggies like chopped zucchini or cauliflower. Add them after the chili is cooked so they don’t turn mushy. Simply turn on the sautee setting for a few minutes so they aren’t raw.