The method for eating more foods you love on a lectin free diet: pressure cooking

Early Fall Chili

Dirt simple pressure cooked chili recipe with peeled and deseeded tomatoes and squash, chicken, and white beans. Serve with parsley and a crusty organic sourdough, if desired. Plant Paradox, Phase compliant.

Course Main Course
Cuisine fall, phase 3, summer, vegan, vegetarian
Keyword chili
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author lectinfreemama


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 yellow squashes peeled, deseeded, chopped
  • 4 large red ripe tomatoes peeled, deseeded, chopped
  • sea salt
  • black pepper
  • 2 15.5 ounce cans organic cannellini beans rinsed
  • 12 ounces cooked pastured chicken meat shredded (optional)
  • parsley for serving
  • organic sourdough bread for serving (optional)


  1. COMBINE oil, onions, squash, tomatoes, beans, 3/4 teaspoon salt, and 1/4 teaspoon pepper in the Instant Pot.

  2. CHOOSE the Bean/Chili pressure cooking program or manually pressure cook for 10 minutes. Use the natural release method, and stir in the chicken to heat through, if using.

  3. SERVE topped with parsley and crusty organic sourdough bread, if desired.

Recipe Notes

This recipe is only for those who are ready to reintroduce certain items into a lectin free diet. There is no way to destroy 100% of the lectin content in things like tomatoes, squash, and beans. Studies show that pressure cooking for 3 minutes makes 93.9% of in vitro proteins in certain legumes digestible. A recipe like this should be limited to once per week.