Chili
Prep:
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Cook:
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Ingredients
2 pounds white (navy) beans
2 pounds ground meat
4 cloves garlic
2 zucchini cut in chunks
4 grated carrots or thinly sliced
5 chopped tomatoes
2 chopped onions
5 stalks celery
2 large cans of diced tomatoes
2 tsp chili powder (or any spices)
Salt and pepper to taste
No items found.
900 grams white (navy) beans
900 grams ground meat
4 cloves garlic
2 zucchini cut in chunks
4 grated carrots or thinly sliced
5 chopped tomatoes
2 chopped onions
5 stalks celery
2 large cans of diced tomatoes
2 tsp chili powder (or any spices)
Salt and pepper to taste
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Soak beans overnight (8-12 hours).
- Throw away water.
- Add new water to cover and simmer (bring to boil and then reduce) 2-3 hours.
- Preheat oven to 300°F (150°C).
- Drain water from beans and put in large roaster.
- Brown the meat and garlic in a skillet until cooked.
- Drain fat.
- Sauté zucchini, carrots, tomatoes, onions, and celery with oil or butter in a large pot until tender.
- Add canned tomatoes , ground meat, chili powder, salt and pepper.
- Simmer on stove 1-2 hours, stirring regularly.
- Garnish with scallions.
No items found.
Nutritional Info
Storage
Notes
Adjusted from original recipe Dan's Chili.
Used with permission from
SCD Recipe
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