Here's a recipe that is great for a
PLANT BASED Diet
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast!)
that is completed in an
Instant Pot!
(this recipe can be made without an instant pot - just not as fast!)
This recipe has
NO dairy,
NO meat &
NO oil!
Eating "plant base" for almost three years has really opened our eyes to the HEALTH of things! LOL! Especially after Kyle's heart attack! Excited to see that Canada is introducing this new food plate guide for 2019. THIS is our main objective when we eat EVERY meal (meatless; of course)! Hopefully, the United States will soon follow! It's made a HUGE difference in our lives!
Here's a method of making a classic dish - but with a healthy twist - everyone loves a good CHILI! Add some healthy chips, cilantro, avocado... to enhance the flavor or (my favorite) serve it over a baked potato for a complete meal!
1/4 cup Vegetable broth or water
1 medium Onion; chopped
1 Bell Pepper; chopped ** red peppers are sweeter
2 Carrots; chopped
2 Celery; chopped
1 tsp Salt
3-4 cloves of Garlic; minced
2 TBSP Chili powder
2 tsp Cumin
1 tsp Dried Oregano
2 tsp Smoked Paprika
1 28 oz petite diced Tomatoes; pureed
1 can Pinto Beans; drained
1 can Black Beans; drained
1 can White Beans; drained
2 cups Vegetable Broth or water
2 Bay Leaves
2 TBSP Lemon
Salt & Pepper to taste
Toppings: avocado, tortilla chips, jalapeno, cilantro... or serve over a baked potato, or air-fried potato wedges!!
In the instant pot, on SAUTE' setting - add 1/4 cup of the broth, chopped onions, garlic, bell pepper, carrots and celery until soft (5-7 minutes). Add seasonings and stir well. Pour in the pureed tomatoes, drained beans, vegetable broth (or water) and bay leaves.
Switch to MANUAL mode - set for 5 minutes and cook. Following the instant pot cooking manual - leave for a natural release of 10 minutes or more. Remove lid carefully. With an immersion blender, blend a portion of the soup, still leaving whole beans in tact (or mash with a potato masher until you get the texture you prefer). Add lemon juice, salt and pepper to taste. Do a taste test to see if needs more salt or pepper and adjust accordingly. Enjoy!
1 medium Onion; chopped
1 Bell Pepper; chopped ** red peppers are sweeter
2 Carrots; chopped
2 Celery; chopped
1 tsp Salt
3-4 cloves of Garlic; minced
2 TBSP Chili powder
2 tsp Cumin
1 tsp Dried Oregano
2 tsp Smoked Paprika
1 28 oz petite diced Tomatoes; pureed
1 can Pinto Beans; drained
1 can Black Beans; drained
1 can White Beans; drained
2 cups Vegetable Broth or water
2 Bay Leaves
2 TBSP Lemon
Salt & Pepper to taste
Toppings: avocado, tortilla chips, jalapeno, cilantro... or serve over a baked potato, or air-fried potato wedges!!
In the instant pot, on SAUTE' setting - add 1/4 cup of the broth, chopped onions, garlic, bell pepper, carrots and celery until soft (5-7 minutes). Add seasonings and stir well. Pour in the pureed tomatoes, drained beans, vegetable broth (or water) and bay leaves.
Switch to MANUAL mode - set for 5 minutes and cook. Following the instant pot cooking manual - leave for a natural release of 10 minutes or more. Remove lid carefully. With an immersion blender, blend a portion of the soup, still leaving whole beans in tact (or mash with a potato masher until you get the texture you prefer). Add lemon juice, salt and pepper to taste. Do a taste test to see if needs more salt or pepper and adjust accordingly. Enjoy!
Interested in making your own VEGETABLE BROTH - try this link out! It's much better than the store bought brands - that's a promise!
Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...
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