Black Bean Chili (Paleo, SCD, GAPS)
  • 2 (14 oz.) pkgs black beans, rinsed and soaked 24 hours
  • 3 cloves garlic, smashed and peeled
  • 3 tablespoons extra virgin olive oil
  • 2 onions, diced
  • 1 lb. ground beef
  • 1 lb. Italian chicken sausage, casing removed
  • 2 recipes Roasted Tomatoes, diced (optional but highly recommended)
  • 2 (28 ox.) cans crushed tomatoes
  • 6-8 cups chicken stock or water
  • Spice Blend:
  • 3 tablespoons chili powder
  • 1½ teaspoons garlic powder
  • 1 tablespoon onion powder
  • ¾ teaspoon ground oregano
  • 1 tablespoon smoked paprika
  • 1½ tablespoons ground cumin
  • 1 tablespoon sea salt
  • 1½ teaspoons black pepper
  1. Drain soaked beans, place in large pot and cover with fresh water about 2 inches above beans.
  2. Add smashed garlic to beans and bring to a boil, then turn down to a simmer.
  3. Cook 2-3 hours or until beans are soft. Drain and set aside.
  4. Heat the same stockpot to medium. Add olive oil, then saute diced onion until soft.
  5. Add ground beef and sausage and brown, breaking apart with a spoon.
  6. Add roasted tomatoes, crushed tomatoes, broth (or water) and spices. Stir to combine well.
  7. Place the lid on the pot tilted, allowing steam to escape. Cook on medium low for about 30 minutes.
  8. This chili freezes well.
Recipe by my BIG FAT grain free life at