3 jalapenos, diced (remove the seeds if you do not like the spice)
2.5 Tbsp chili powder
2.5 tsp ground cumin
1 tsp cayenne pepper
Salt & pepper to taste
2 cans of diced tomatoes
1 can of rinsed butter beans/lima beans
Dollop of dairy-free sour cream
Sprinkle dairy-free shredded cheese
Chopped cilantro for garnish
1. Set the Instant Pot to “Saute” for ~20 minutes and add the garlic-infused to the pot.
2.When the pot is hot add the chopped leek, mushrooms, peppers, carrots and jalapenos to the pot.
3. Saute the veggies for about 3-5 minutes or until they start to soften.
4. Next, add the ground beef, cayenne pepper, cumin, chili powder, and salt & pepper to the pot and stir well.
5. Cook the meat with the veggies for ~ 10 more minutes or until the meat is no longer pink.
5. Turn the Instant Pot off, add the rinsed butter beans/lima beans and the canned diced tomatoes (along with the juices) and stir.
6. Lock the lid and make sure the pressure release valve is “sealed”. Set the Instant Pot to ‘pressure cooker’, press ‘custom’, then ‘high’ and for 30 minutes.
7. At the end of the 30 minutes, switch the pressure release valve to “vent” remove the lid and stir. Once cool enough you can taste and adjust seasonings as needed.
8. Scoop the chili into a bowl and top with your favourite toppings! My favourites are a dollop dairy-free sour cream, a sprinkle of dairy-free shredded cheese, and garnished with some chopped cilantro.
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!