Instant Pot Sweet Potato Pumpkin Chili
It's getting chilly outside, so let's make some chili! I love warm, cozy meals as the seasons start to change into fall and winter. Regardless of the season, however, our luteal and menstrual phases are our body's internal fall and winter, hence why many of us crave comforting, warm meals during these phases. We also crave very mineral and vitamin-dense foods. We crave grounding carbohydrates, such as root vegetables. We crave warming herbs and spices to comfort our uterus as it prepares for its cyclical shedding.
Cue my sweet potato pumpkin chili recipe which is delicious and nutrient dense. It also contains complex carbohydrates to nourish your adrenals, and gut-healthy fiber to keep things moving along...especially during the luteal phase when progesterone can make many of us feel constipated. To support your gut health and liver detoxification even more, take my herbal bitters remedy before (and after if needed) meals.
Prep time: 20 minutes
Cook time: 30 minutes
- 2 tablespoons chili powder
1 tbsp ground cumin
¼ teaspoon salt
2 ½ cups beef or chicken bone broth
1 14-ounce cans black beans, rinsed
- 1 14-ounce can of chickpeas, rinsed
- 1 14-ounce can of pumpkin
1 14-ounce can diced tomatoes
1/2 lime, squeezed for the juice
½ cup chopped fresh cilantro, microgreens, plain coconut yogurt ,and avocado to top (all optional)
- *I recommend purchasing 100% organic ingredients if possible*
1. In your instant pot (or crock pot or dutch oven), combine all the ingredients. Leave out the toppings until the chili is done.
2. If using an instant pot, set to high pressure for 10 minutes and let the pressure release naturally. This will take about 30 minutes total.
3. If you are using a dutch oven or pot on the stove, combine all ingredients and bring to a boil. Once boiling, reduce to low heat and let simmer, covered, for about 30 minutes.
4. Top as you'd like and enjoy!
5. If oyu have leftovers, they will keep good in the fridge for 3 days, or in the freezer for up to 3 months.