The Best Quick SDC Instant Pot Homemade Chili

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Homemade chili is a comfort food for me, as it was one of my childhood favorites in the cold of Midwest winters. My mom would make it in the slow cooker and the whole house would smell so good and enticing. 

Drawing on my fond memories of hot chili on a cold winter day, I have adapted this version to be SCD compliant and it’s simply delicious! Protein packed and full of nutrients this is a hearty winter meal the whole family will love! And the best part? The instant pot makes this meal easy and quick! For cooking beans the traditional SCD way you would have to simmer them on the stove for at least 2 hours. Now you can have the whole recipe done in about 45 minutes! 

This recipe is also flexible to whatever you may have. Not a fan of kidney beans? Replace them with navy beans! Want more spice? Go for it! This is the base recipe, but feel free to embellish it any way you would like. I hope you become as fond of this recipe as I am, and make your own great memories with your family and friends.     

It is important to note that dried beans and legumes should not be tried, even using this method, If symptoms are still prevalent. That being said, if you are symptom free, be sure to prepare the beans by following the steps in Breaking the Vicious Cycle. I have replicated it here, and it is as follows; Soak dried beans in cold water overnight. Drain beans, and rinse under cold water. Then place in a pot and cover with fresh water. Simmer for at least 2 hours to ensure all the starches have broken down properly. Or cook in a pressure cooker like an instant pot  until tender and soft 35–40 min.

                                                                                     

The Best SDC Instant Pot Homemade Chili

Serves 8-10
Prep: 8 hours (soaking beans) + 15 min active
Cooking: 45 min
Total: 9 hours
Beginner

Ingredients:

½ Lb. great northern white beans, dried, soaked overnight

½ Lb. kidney beans, dried, soaked overnight  

1 quart vegetable stock 

2 tbsp. olive oil, divided 

2 cups yellow onions, diced (about 1 large, 2 small) 

8-10 cloves of garlic, minced 

1 ½ Lbs. ground turkey 

1 ½ tsp. paprika 

2 tsp. cumin 

2 tsp. cayenne 

1 tsp. chili powder

12 oz. strained tomatoes, no sugar added

16 oz. chopped tomatoes, no sugar added 

2 Tbsp. tomato paste, no sugar added 

 

Topping: (optional) 

6 oz mild cheddar cheese, shredded from block

6 green onions, sliced

  Method Of Prep: 

  1. Soak beans together in a large bowl with cool water. Make sure to cover them by a few inches, as they will expand after soaking.
  2. Soak for 8 hours.
  3. Drain and rinse beans under cold running water.
  4. Set up your instant pot. Add beans and stock.
  5. Set to the beans/chili setting for 35 minutes. Do not add any seasonings in this initial cooking process.
  6. Hit start and allow to preheat.
  7. While beans are cooking we will prep our other ingredients.
  8. Heat a large skillet on medium heat.
  9. Add 1 tbsp. Of olive oil and sauté onions until translucent and a bit caramelized.
  10. Add in garlic and cook until fragrant 1-2 minutes.
  11. Remove from the pan and set aside.
  12. Add remaining Tbsp of olive oil followed by ground turkey and seasonings into the pan and cook until brown and cooked through.
  13. Set aside with the onions.
  14. Once the beans are done carefully slide the steam lever over and let the steam release.
  15. Add in the onion and meat mixture to the cooked beans.
  16. Add in strained tomatoes, chopped tomatoes, and tomato paste.
  17. Stir together and set on the warm setting for 15-20 minutes or until the chili is hot. Taste and adjust seasoning if needed.
  18. Serve immediately and top with shredded mild cheddar cheese and green onions if desired, enjoy!

                      

Nutrition Facts: 
Calories- 429
Carbs- 41 g
Fat- 14.7 g
Protein- 37 g

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