In the colder months, we become a soup family.

Actually, we are always a soup family, but it becomes even more intense in the colder season.

Not only are soups warming and delicious, I love that I can stock them full of bone broths to heal the gut lining.

Health Benefits:

After struggling with gut problems for years, gut health is a big deal for me!

Nearly 70% of the immune system is housed in the gut, so enriching your diet with gut healing foods is a great way to practice preventative medicine.

One of the ways we do this is by sipping on bone broth during the week or adding it to soups and recipes. Like this one!

Not only does bone broth heal the gut (you can read more about that here), but it’s also rich in nutrients!

Bone broth is a great source for amino acids and minerals. Plus, the collagen rich broth heals the joints and keeps the skin looking youthful.

To make:

Place rinsed beans in the instant pot. Cover with 1 inch of water (about 6+ cups) and pressure cook on high for 10 minutes. Manually release, drain and set aside. After cooking the beans, turn your instant pot to saute.
Add olive oil, onion and garlic, saute for a couple of minutes.
Add ground beef and use a metal spatula to break up into pieces. Cook beef until browned.
Add all remaining ingredients except for the chia seeds.
Stir chili then turn instant pot to 22 minutes and cook on high.
Allow it to naturally release (about 15 minutes).
If you like a thicker chili, add in chia seeds and stir.
Serve. Top with your favorite chili toppings. Enjoy!

Instant Pot Chili

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• Total Time: 1 hour 5 mins
• Yield: 4 servings 1x

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Ingredients

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• 1 cup dry red kidney beans (rinsed) -can sub can of beans, see notes
• 1 cup dry black beans (rinsed)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 lb ground beef (preferably grass-fed, can sub turkey)
• 1 10 oz bag frozen butternut squash
• 1 1/2 tbsp chili powder
• 1 tsp cumin
• 2 tsp oregano
• 1 tsp paprika
• 1 can chopped tomatoes
• 2 tbsp tomato paste
• 2 cup beef bone broth (we use kettle + fire)
• 1 cup filtered water
• 2 tsp cacao powder (can sub cocoa)
• salt/pepper to taste-start with 2 tsp of salt and work up to what you like!
• 1–2 tbsp chia (to thicken, optional)

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Instructions

1. Place rinsed beans in the instant pot. Cover with 1 inch of water (about 6+ cups) and pressure cook on high for 10 minutes. Manually release, drain and set aside.
2. After cooking the beans, turn your instant pot to saute.
3. Add olive oil, onion and garlic, saute for a couple of minutes.
4. Add ground beef and use a metal spatula to break up into pieces. Cook beef until browned.
5. Add all remaining ingredients except for the chia seeds. Note-don’t forget to add the beans back in!
6. Stir chili then turn instant pot to 22 minutes and cook on high.
7. Allow it to naturally release (about 15 minutes).
8. If you like a thicker chili, add in chia seeds and stir.
9. Serve. Top with your favorite chili toppings. Enjoy!

Notes

You can easily replace dry beans in this recipe with a can of beans. For this recipe, use 2 cans of beans. You will not add them into the instant pot until step 5, right before you pressure cook.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: American
• Cuisine: Chili