beef & butternut “chili” (earlier stages of scd)

a recipe by
Seattle, WA

Early in the Specific Carbohydrate Diet, my kid’s tummy still can’t handle many different ingredients. Certainly no beans or tomatoes yet. This is one of my creations from the ingredients that sit well. This flavorful aromatic dish is quite different than “chili” but it makes a delicious, warm bowl of comfort food. Even if you aren’t on the SCD, give this a try if you are in the mood to try something different and tasty. And obviously quite healthy, too.

prep time 15 Min
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For beef & butternut “chili” (earlier stages of scd)

  • 2-3
    onions, chopped
  • 2-2.5 lb
    beef (roast or stew meat) cut in chunks
  • 6 Tbsp
    lime juice
  • 1 Tbsp
  • 2 Tbsp
    smoked paprika
  • 1 Tbsp
    ancho chili powder (this is mild)
  • 2 Tbsp
    new mexican chili powder (this has slight kick)
  • 4 tsp
  • 4 tsp
  • 4 tsp
    ground ceylon cinnamon
  • 4 tsp
    ground coriander seed
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp
    cardamom powder
  • about 4-6 oz
    shitake mushrooms, sliced
  • about 4-6 oz
    crimini mushrooms, sliced
  • one 12 oz
    bag frozen spinach
  • 1 small
    butternut squash, peeled, deseeded & cut in thick 1” chunks
  • 2 handfuls
    frozen greenbeens
  • about 12 clove
    garlic, pressed
  • 1 tsp
    black pepper
  • scd plain yogurt (especially good when made with half & half)
  • scd legal hard cheese, melted into it

How To Make beef & butternut “chili” (earlier stages of scd)

  • 8 quart Instant Pot filled with ingredients.
    Add a few Tbsp. light flavored olive oil or cooking oil in the bottom of an 8 quart Instant Pot. Place ingredients into the Instant Pot in given order. Add 1/4 cup water. (If you don’t have an Instant Pot, you can simmer on the stove, adding water as necessary, until the beef is tender. If you aren’t in a rush, you can brown the onions and/or beef first, for extra flavor. If you don’t need the green beans super soft, you can add them closer to the end.)
  • 2
    Pressure cook, high, 22 minutes. Manual steam release.
  • Bowl of beef & butternut “chili” with cheese & avocado toppings.
    Serve in bowls with toppings. Enjoy! (My kid enjoyed this bowl with cheese & avocado.)
  • 4
    Note: If in the U.S., and following the Specific Carbohydrate Diet for IBD, ground/powdered spices should either be ground yourself or come from a trusted company that has verified they don’t contain any anti-caking agents or processing aides. I currently use both Penzeys and McCormick brands. Remember that companies can change formulas & procedures, so pay close attention to labels & check in with the company for things not listed on labels, when stocking your spices. Make sure they understand the information is for a serious medical condition, that many sugars used as processing aides and certain anti-caking agents can cause flares & serious medical repercussions...because U.S. labeling laws give lots of loop holes on what is counted as an ingredient that needs to be listed.