Dr. G’s Bean Chili

Yes, your read that right: This is a bean-based chili. By pressure-cooking this chili, you reduce the lectin content, making it 100 percent doable on Phase 3 of the Plant Paradox program. And since it’s made in a pressure cooker, it also comes together in a snap. No more simmering chili on the stove for hours!

SERVES 4

¼ cup olive oil

1 large onion, chopped

5 cloves garlic, minced

1 red bell pepper, peeled, seeded, and chopped

1 poblano pepper, peeled, seeded, and chopped

1 jalapeño pepper, peeled, seeded, and diced

1 cup dried red beans, picked over, rinsed, and soaked 24–48 hours in 2 changes of water

1 cup dried black beans, picked over, rinsed, and soaked in 2 changes of water

1 cup dried lentils, picked over, and soaked in 2 changes of water

5 cups peeled, seeded, and minced tomatoes (about 7 tomatoes)

3 cups water or vegetable broth

2 tablespoons chili powder

1 tablespoon chipotle puree (optional, but recommended)

1 tablespoon ground cumin

1 teaspoon iodized sea salt, more to taste

½ cup shredded goat’s milk cheddar, to serve (optional)

1 cup diced cilantro, to serve (optional)

1. In a large pot (or in a pressure cooker on sauté setting), heat the olive oil over medium-high heat.
2. Sauté the onions, garlic, and peppers until very fragrant, about 5 to 7 minutes, then transfer to the pressure cooker.
3. Add the beans, lentils, tomatoes, broth or water, spices, including chipotle puree if desired, and salt and stir well to combine.
4. Cook on high pressure for about 10 minutes, according to the instructions on your pressure cooker.
5. Let pressure cooker depressurize, then remove from heat, stir, and serve. Garnish with cheddar or cilantro if desired.