This navy bean chili is such a comfort food for me. It’s so easy to make, everyone loves it, and it’s full of antioxidants! It’s also GAPS/SCD-legal.
Serves: 4
Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Ingredients
- 1 cup dried navy beans (soaked overnight, rinsed and drained)
- 3 cups filtered water
- 2 tablespoons ghee
- 1 small kombu (kelp) piece
- 6-8oz pastured ground beef or bison
- 1 large onion (peeled and diced)
- 1 large red bell pepper (seeded and finely diced)
- 2 large carrots (peeled and diced)
- 2 stalks celery (diced)
- 3 large tomatoes (chopped)
- 3 cloves garlic (peeled and minced)
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon habenro or other hot sauce
- 1 teaspoon sea salt
- 1/4 cup fresh flat-leaf parsley (minced)
Directions
Discard bean soaking water. Bring beans, water and kombu to a boil. Skim off any foam that rises to the top. Reduce flame, cover and simmer for 1-1/2 hours. Add 1 tsp. sea salt and continue cooking for 1/2 hour.
In a separate pan, melt the ghee over medium heat. Saute’ the beef and onions, breaking the beef into small pieces. Add carrot, celery, bell pepper tomatoes, garlic, hot sauce and spice. Continue cooking for 5-7 minutes.
Combine sauteed vegetables and beef with the beans. Cover and cook an additional 10 minutes.
Garnish with fresh parsley.
See Also
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