I’m just over one month eating a Whole Food Plant Based diet, and I’m loving it! I have lost six lbs already and I feel great. I’ve put aside counting calories and containers, and I’m just focused on eating unprocessed whole foods. After a year and a half of primarily eating a Paleo diet, I never thought I’d be able to cut meat out of my diet. Truthfully, I’m not missing it at all! On Jan 8th, my next fitness challenge begins and I’m pumped. I took it easy with exercise while I transitioned to this way of eating in December, just mostly doing Yoga and Pilates. But now, I’m ready to hit it hard with Autumn Calabrese’s new program 80 Day Obsession. Hit me up on Facebook if you want to join me!
On of the day I’m writing this blog entry, it is New Year’s Day 2018. I attended a New Year’s Eve party last night. Instead of worrying about what I was going to eat and setting myself up for failure, I decided to whip up a delicious three bean chili in my pressure cooker. I also made a huge container of brown rice and brought whole grain tortilla chips and salsa. I was happily noshing all evening, and everyone enjoyed what I brought as well. I found most people were amazed that it was “Vegan.” Many people automatically assumed “vegan” or “whole food plant based” means tasteless, and nothing could be further from the truth.
This Instant Pot recipe is adapted from one I found on Clean Food Dirty Girl. Check out the inspiration recipe here, but be beware that the blogger uses colorful language. If that bothers you, then just quickly scroll to the bottom of her post for the recipe. I hope you enjoy my version of this meatless chili. Feel free to add your own tweaks and spice it up with cayenne pepper or hot sauce! It’s sure to please all your meat-lovin’ friends!
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- 1 Can Red Beans drained and rinsed
- 1 Can Kidney Beans drained and rinsed
- 1/2 cup Brown Lentils soak for at least an hour
- 1/2 cup Onion diced
- 1/2 cup Celery diced
- 1 Red Pepper diced
- 1.5 TBSP garlic minced
- 2 tsp Smoked Paprika
- 2 tsp Chili powder
- 1/2 tsp Coriander Powder
- 2 tsp Cumin
- 1 tsp Italian seasoning
- 1/2 tsp All-spice
- 1/4 tsp Black Pepper
- 2 tsp Salt (or less, if you prefer)
- 2 TBSP Soy Sauce
- 2 Cans Diced Tomatoes with Roasted Garlic and Onion (plain diced tomatoes works fine too, but these are my recommendation)
- 1 Can Tomato Paste 6 oz
- 2 Cups Water
- Soak lentils in water for at least an hour, then rinse well.
- Drain and rinse beans, and set aside.
- Set pot to Saute.
- When pot heats up, add onion, celery, pepper, and minced garlic.
- Saute for three minutes, adding splashes of water to prevent sticking
- Turn off pot.
- Add all spices and stir well.
- Add beans and lentils and stir well.
- Add soy sauce and tomato paste and stir well.
- Add two cans of diced tomatoes on top, but do NOT stir. This helps prevent burning.
- Add water, but do not stir.
- Replace lid and set vent to Sealing.
- Set pot to Manual High Pressure for 30 min, or press Soup preset. If you are not using lentils, set the pot to 10 minutes instead.
- When timer goes off, use a quick release for pressure.
- Stir well, and serve.