When the weather starts to turn (even if it’s that little 10-degree shift here in Florida) my mind is automatically transformed to those beautiful fall days and good ole one-pot hearty meals. One of my favorites growing up? Baked Potatoes with Chili.
I can still remember coming in from playing in the leaves from our giant sycamore tree in the front yard with my sisters and our friends in the neighborhood and eating a big ole bowl of it right out of the crockpot.
However, at age 13 when I started developing a tomato allergy to later needing to completely eliminate them from my diet at age 19, it got a tad bit difficult to enjoy this fall classic. Difficult – ok, honestly, it was devastating. A college student learning she can’t eat pizza, spaghetti, lasagna, MEXICAN FOOD?! WHAT? I essentially had to completely rework my foods I knew and loved, because back then I was a WAY picky eater.
It wasn’t until a year later that I studied abroad in Spain that my host mom helped me figure out my secret to still enjoying several of my favorite tomato-based dishes, without compromising a lot on taste – carrot puree. Like, what you buy in the baby food section. This carrot puree can replace just about any dish that requires tomato paste and from memory, I can’t really taste the difference – and my husband (who eats a caprese salad any chance he gets) can’t taste it either.
As I got further into my health journey and realized through several YEARS of trial and error – that I was actually “lectin intolerant” rather than solely allergic to tomatoes after picking up a copy of The Plant Paradox – where after trying several methods such as The Paleo Diet, AIP, Keto, Veganism & Whole 30 I finally have found relief – and not looked back for 2 years.
Eliminating lectins meant removing several other favorites from my diet, like potatoes and corn (including corn-fed meats) but I really can’t put a price on how well I feel. So – this year, I’ve set out to make as many of my favorite recipes lectin-free as possible, because it is hard “giving up” your favorite recipes – and for me, this started with chili.
Other elements that are fun in this recipe is the fact that it’s a one-pot wonder with the Instant Pot – no need for a ton of clean up or trashing the kitchen. It also freezes really well, so I’ve made a ton to stock up the freezer for when baby arrives so hubs and I have some whole, quick & easy meals.
In testing this – my last introduction was the parsnips, I really like how using them spiralized in the instant pot, once cooked they take on the texture really similar to rice, but hold up stronger than something like a cauliflower rice to make this chili nice and thick. I also love that using this gadget I can tolerate beans again, a must in any chili. My favorite are black and kidney beans with this recipe, but you can use any kind.
May you enjoy this recipe and the sweet smells of fall and chili cookoffs from your own kitchen!
Instant Pot Lectin Free Chili
- Instant Pot
- 1 lb grassfed beef or bison
- 1 lb chorizo sausage approximately 4 links, cooked or uncooked
- 2 cups cooked beans cooked under pressure in the instant pot, these are Plant Paradox Phase 3 compliant
- 5 cups broth I mixed homemade bone broth and vegetable broth, but any kind will do – just be sure to read the ingredients!
- 1 bag baby carrots whole or sliced – your preference for texture
- 1 onion, diced
- 2 parsnips thinly sliced or spiralized
- 2 TBSP olive oil
- 1 4 oz container carrot puree I get mine in the baby food section
- 3 cloves garlic, diced
- 1 tsp cayenne pepper
- 1.5 tsp cumin
- 1.5 tsp oregano
- 1.5 tsp chili powder
- 1 bay leaf
- Set your instant pot to the "saute" function and add onion, garlic, & olive oil. Saute for about 5 minutes until onions begin to carmelize.
- Add the beef to the mixture sauteing in the instant pot and begin to brown.
- Remove chorizo from casing, or slice it if cooked, and add to the pot with the beef and onion mixture.
- When the meat mixture is mostly browned, turn off the saute function and add all other ingredients to the instant pot and stir a few times to mix.
- Seal the instant pot and set it on high pressure for 18 minutes, with a slow-release for at least 15 minutes before opening. The longer your slow-release, the more flavorful it will be.
- Serve immediately in a big bowl or my favorite way – over a sweet potato! Makes 6-8 servings and keeps for a week in the fridge. Also freezable up to 3 months.