Instant Pot Chili with Chicken and Beans | @thebutterhalf


reposted with permission from @thebutterhalf_ using #nutritionsimply. originally published on

Dinner tonight, fast or slow.

What if I told you could have this chili on the table in less than 30 minutes or have it simmer niiiice and slow, all day while you do your thing, BUT the catch? You only need one kitchen appliance! You wouldn't believe me, would you?

Thankfully, Abbey from The Butter Half filled me in that the Instant Pot could be used as a slow cooker as well as the more traditional pressure cooker.   

Mind.  Blown.

BUT even more importantly she introduced me to this sweet and easy Instant Pot chili with chicken and beans. and hands down. Best. Chili. Ever. 


The secret's in the sauce!

There are two secret ingredients in the chili to make is incredibly easy and make it taste insanely delicious.

Tomato sauce. and coconut sugar.

Don't run away at the thought of "added sugar". Coconut sugar is ridiculously good in chili, adding a depth of flavor and balancing out the acid from all the tomatoes. Just trust us on this one. 

Instant Pot Chili with Chicken and Beans


  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 3 large chicken breasts (substitute with sweet potatoes for plant-based option)
  • 2 cups vegetable or chicken stock
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 2-3 garlic cloves, minced
  • 2 cups tomato sauce
  • 1/2 cup white cooking wine
  • 1 cup coconut sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Press the "Saute" button on Instant Pot and allow it to heat for a few minutes. Pour olive oil and onions into pan and cook until softened. Add in chicken breasts and brown on each side. Press the "Cancel" button to turn off.
  2. Pour in stock, beans, tomatoes, tomato sauce, garlic, wine, coconut sugar, and spices. Mix well.
  3. Lock on lid, flip the steam release valve to "Sealing" and press "Slow Cooker" button. To cook quickly, press "Manual" on high, and set to 8 minutes. Flip the "Venting" valve once it is done. (I like to put a dish towel over the valve when it releases.) Shred chicken with two forks as needed. The chili will be somewhat liquid. To thicken, press the "Saute" button again, and cook for about 10 minutes, stirring constantly. This will help reduce the liquid.
  4. Serve while warm with cheese and sour cream, or desired toppings. Enjoy!

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Salted Pumpkin Caramel Bites | @lindsaypleskotrd


reposted with permission from @lindsaypleskotrd using #nutritionsimply. originally published on

"Salty, pumpkiny, caramely goodness. Tomorrow on the blog I'm sharing this super simple, naturally sweetened Halloween treat. Now I'm not saying I won't be dipping my hand into Mila's treat bag...but these are the perfect pick me up any time of day when those Halloween sugar cravings are getting the best of you." - @lindsaypleskotrd

Salted Caramel Bites


  • 1 cup cashews, raw
  • 2 Tbsp coconut oil
  • 2 Tbsp pumpkin puree
  • ½ tsp vanilla
  • ½ tsp pumpkin pie spice
  • ¾ cup medjool dates, pitted
  • Pinch of coarse salt, to taste
  • Top with toasted pumpkin seeds and/or sea salt

    Optional: maple syrup to sweeten. (Try it without first! The dates add a nice light sweetness.


  1. Place cashews, coconut oil, pumpkin puree and vanilla into a food processor and blend until smooth, approx 3-4 minutes (there may still be some small chunks or cashews).
  2. Add pumpkin pie spice and dates and blend until smooth, another 2-3 minutes or so.
  3. Use rubber candy molds or line a loaf pan with parchment paper and spoon the mixture in. If using the loaf pan, flatten the top with a spatula. Top with pumpkin seeds and a pinch of coarse salt. Cover with plastic wrap and place in the freezer to harden for an hour. Pop out of the candy molds or if in the loaf pan, cut into bite sized pieces and enjoy!

Note: store in the fridge or freezer. Coconut oil melts at room temperature so caramels become quite soft it left out. You can still pack these for snacks on the go but note they soften quite a bit so pack/wrap accordingly!

Paleo Pumpkin Banana Cake | @kristydenney


reprinted with permission from @kristydenney using #nutritionsimply. Originally published on

Easy Paleo Pumpkin Banana Cake


  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour (or almond flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • pinch of salt
  • 3/4 cup organic pumpkin puree
  • 2 over-ripe medium-large bananas
  • 1 tsp vanilla extract
  • 1/4 cup pure organic maple syrup
  • 1/4 cup coconut oil, melted
  • 4 eggs
  • Optional sugar topping:
  • 2 tbsp coconut sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon


  1. Preheat oven to 350.
  2. In a bowl whisk coconut flour, tapioca flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg together. Set aside.
  3. In another bowl mash the bananas. Stir in the pumpkin puree, maple syrup, and vanilla extract. Whisk in eggs, one at a time. Lastly, stir in melted coconut oil (make sure it has cooled slightly).
  4. Whisk the wet ingredients into the dry ingredients. Pour batter into a lightly greased (with coconut oil spray) round pie dish or 8X8 inch baking dish. Bake for 30-40 minutes or until the cake is golden and cooked through.

    *optional- whisk the coconut sugar, pumpkin pie spice and cinnamon together and sprinkle over the cake the last 5 minutes of baking.

    *cake will be very dense and moist--almost remind you of a pie. SO GOOD! So don't over-cook.

Pumpkin Snack Cake with Cashew Buttercream


reprinted with permission from @nourishedbynutrition. originally published on

Pumpkin Snack Cake with Cashew Buttercream


  • 2 cups (280g) spelt flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cup pumpkin pureè
  • 6 tablespoons maple syrup
  • 6 tablespoons almond milk
  • 1/4 cup aquafaba (liquid from a can of chickpeas)
  • 2 tablespoons avocado oil or other neutral oil


  1. Preheat the oven to 350F. Line an 8x8 pan with parchment paper or lightly coat with coconut oil.

  2. Warm roughly two tablespoons of coconut oil on the stove or in the microwave. Bring the almond milk and aquafaba to room temperature. In a pinch, this can be done on the stove or microwave. If these ingredients are cold the coconut oil will clump when combined.

  3. In a large bowl combine the dry ingredients. Whisk together to ensure the leaveners are evenly distributed.

  4. In a medium bowl whisk together the pumpkin pureè through aquafaba until smooth. Add two tablespoons of the melted coconut oil and continue to whisk until completely incorporated.

  5. Add the wet ingredients to the dry ingredients, mixing just combined (refrain from over mixing).

  6. Pour the batter into the prepared baking pan. Use a spatula or back of a spoon to make make sure the batter is evenly distributed. Place on the middle rack of the oven for 35-40 minutes. My oven tends to run hot and the cake was done at exactly 35 minutes. To check, poke the center of the cake with a toothpick. It will come out clean when completely baked.

  7. Let the cake rest for 5 minutes then transfer from the pan to a cooling rack to finish cooling. Once cooled, frost the top with the cashew buttercream (recipe below). Cut into slices and enjoy!

  8. The cake can be stored in an airtight container at room temperature or in the refrigerator. Best if eaten within 3 days.Once the cake is cooled, carefully frost the top of the cake. Slice and enjoy! The cake may be stored at room temperature or in the refrigerator in an airtight container. Best if eaten within three days.

Cashew Buttercream


  • 2 cups raw cashews, soaked and rinsed
  • 1/4 cup maple syrup
  • 2-4 tablespoons water (or almond milk)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • pinch of salt


  1. Combine all ingredients in a high-speed blender and turn on high, using the temper to help the mixture blend smoothly.

Apple Cider Oatmeal | @annekaeats


reprinted with permission from @annekaeats

"I wish you could smell this right now 🤤 Last week I visited @smolakfarms and have so much leftover cider, so I cooked it right into my oats with some cinnamon. 😋" - @annekaeats

Apple Cider Oatmeal


  • 1/2 quick cooking oats
  • 1/4 cup apple cider
  • dash of cinnamon

Toppings: cinnamon apples (apples cooked on the stove top with cinnamon and coconut oil), maple pecan granola, chia seeds, flax seeds, honey and more cinnamon.


  1. Cook oats and apple cider in a small pot over medium heat. Stir until fully cooked and add toppings!

Pumpkin Protein Smoothie with Collagen


reprinted with permission from @fuelingfunction using #nutritionsimply. originally published on

Pumpkin Protein Smoothie with Collagen | @fuelingfunction

serves 1


  • 8 oz unsweetened vanilla almond milk (or preferred milk)
  • 1/3 cup 100% canned pumpkin
  • 1 frozen banana
  • 1 scoop collagen (optional)
  • 1 tbsp maple syrup
  • 1 tsp pumpkin spice

    Option toppings: 2 tbsp dried coconut chips, 2 tbsp pumpkin seeds, sprinkle cinnamon


  1. Place all ingredients in the blender. Blend until smooth. Add toppings if desired and enjoy.