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From Scratch (kinda) Chili with Greens!

This week was the week...

The week for getting back on track.

Not just cutting out the junk I had been eating for several weeks,

But the week I would get back to the yoga studio and incorporate healthy foods that I knew would make me feel great and energetic.

So, I went to the store, loaded up on produce, lettuce, nut butters, eggs and some other ingredients necessary to round out my meal plan for the week.

I actually had forgotten I had all the stuff for chili!

With it being another cold week here in IL, we decided to swap out taco night for chili night.

My taco and chili recipe actually start out very similar.

Started to throw together the chili - don't worry, you are going to get the amazing recipe - and was like, "hey, why not throw some spinach in with the tomatoes for the sauce".

So, I did it!

Dave got home and I took off for yoga class and left dinner ready for him and Log to enjoy.

Literally in class at one point I thought "what if it's terrible", LOL!

When I returned home, Dave was raving how good it was. I asked "did you notice anything different", he replied "nope, just tasted really good!".

Log ate it up too without even realizing he was getting a good helping of spinach with it!

Now for the good part, how do I make it.

Well first off, I own an electric pressure cooker and guys if you are a busy mom like me that loves to cook delicious, healthy meals, but sometimes doesn't have the time or forgets to take out the meat for dinner, you gotta get one!

This is made in a 12 qt GoWise Instantpot


  • 1 lb dry beans of your choice (we like black beans)

  • 2 lbs meat of your choice (ground turkey, ground beef, whatever you desire)

  • 2 tbsps of oil (your choice)

  • 1 medium onion

  • Some colorful peppers - I usually do 1 red, 1 yellow, 1 orange and 2 green, but again you can customize this to your liking and even through in some hot peppers if you want

  • Couple handfuls of greens of your choice

  • 2 qts chicken stock or vegetable stock

  • 2 lbs tomatoes (again your choice, I prefer organic and just get whatever is the least expensive organic that day)

  • Chili Powder

  • Salt and Pepper


  • Cook Beans - put beans in InstantPot with 6 cups of water, close and turn the vent at the top to "sealed", set to high pressure for 25 minutes - let naturally release

  • Chop onion and colorful peppers (except 2) while beans cook

  • Cut ends off tomatoes, greens and other two colorful peppers. Blend in blender. Set aside.

  • Drain beans and set aside - season with salt and pepper

  • Set InstantPot to saute and add oil and chopped onion and peppers

  • Saute for 5 minutes

  • Add meat and cook until brown

  • Season with salt, pepper and chili powder

  • Add in beans, chicken stock and tomato blend

  • Add chili powder

  • Put on top, close vent, set to 35 minutes on high pressure - let naturally release


Comment below with what you thought of the recipe!

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