Instant Pot Thick Chicken Chili

*base recipe from Lindsay Brin,  but tweaked for instant pot and family preference*

4 Chicken breast
1 C water

2 15 oz black beans,  drained and rinsed
1 15 oz great northern beans,  drained and rinsed
1 4 oz can green chilies, mild

2TBS taco seasoning
2-5 chicken bouillon (depends on amount of water in pot)
Sprinkle of collagen

Dollop of sour cream



Place chicken and water in instant pot.  Poultry setting for 10 minutes.  After time, let sit 5 minutes and quick release valve

Open up lid,  add black beans, great northern beans, diced chilies, and seasoning.

Place lid back on and push chili button.  Set timer for 4 minutes.

Quick release.  

Add a dollop of sour cream

KT's Green Smoothie

• • 2 c. almond milk
  • 1 to 2 handfuls of spinach
  • 1/2 to 1 c. of frozen fruit 
  • 1 to 2 TB coconut oil
  • 3 tsp. ground flax seed
  • Apple to taste
    I like adding a drop of lemon essential oil (makes it taste better :)

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INSTRUCTIONS

1. Blend coconut milk and spinach together. Add fruit, coconut oil and flax.
2. If the taste isn't sweet enough, add an apple and blend well.

*I did a lot of trial and error on my smoothie recipes.  I actually got to the point where I only added 8 strawberries.  Sometimes I don't use the coconut oil either.  Depends on if I need the calories/fat.

KT's Healthy Minestrone and Bean Soup

• • 1 can Black Beans, rinsed and drained
  • 3 medium tomatoes or 1 can of Fire Roasted Diced Tomatoes
  • 2 c. of homemade veggie broth
  • 3 c. baby spinach (optional)
  • 1 medium onion
  • 2 to 3 minced garlic cloves
  • Dash of Chili Powder
  • Dash of cumin powder
  • S&P to taste
  • Small amt of Extra Virgin Olive Oil
  • 
    
  • Optional:
  • I have added zucchini, summer squash and cooked quinoa to this recipe.

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INSTRUCTIONS

• 1. Heat EVOO in pot; add onions and garlic. Stir and cook for about 5 minutes. Be careful that the garlic doesn't burn. If adding the zucchini & squash..add now, to heat up and cook a bit.
  2. Add the rest of the ingredients.
  3. Simmer for about 15-20 minutes, until the flavors start to come together.
  4. Add more spices if needed. **I always add s&;p right before
  5. eating