October Unprocessed - Day 17 - Chili

For breakfast I had a berry smoothie (cherries, blueberries, hemp hearts, almond milk, flax) and our son had a mulberry, papaya, mango chia cereal with almond milk and grapes.
For lunch we had a large salad and leftover butternut squash parmesan.
For snack we had pears and dates
For dinner we made chili with Paleo bread

Ingredients:
1/2 cup dried Adzuki Beans, soaked overnight
1/2 cup dried Black Beans, soaked overnight
1/2 cup dried chickpeas, soaked overnight
Drain and rinse the beans. Cover the beans with water at least 1 inch above the bean level. Set the Instant pot on manual for 5 minutes. Allow a natural release. Drain the beans and place in a bowl.

2 cups starchy vegetable (sweet or white potato, corn, carrots or butternut squash), diced
1 large onion, diced
2 bell peppers, seeded and diced
1 jalapeno, seeded and diced
1 poblano pepper, seeded and diced
3-4 garlic cloves, minced
1 quart canned tomatoes
Sauté the vegetables with the juice from the canned tomatoes in the instant pot
Add the beans and stir in the following
1-2 tsp chili powder
1 TBS molasses
1 TBS paprika
1 TBS cumin
1 tsp coriander powder
1 tsp oregano
1 TBS cacao nibs or one square of unsweetened chocolate
salt and pepper to taste
1/4 cup Worcestershire sauce or liquid aminos (coconut or soy)
1/2 cup red wine (optional)
if needed add vegetable broth to cover the vegetables and beans
Slow cook for 4+ hours, what works best for your schedule or use the manual setting for 10 minutes with a natural release.

top with cilantro, avocado, green onions, and cheddar cheese (aquafaba for us)