This black bean chili is hearty and flavorful without being too spicy. It’s also easy to prepare and can be changed around to suit your tastes. For instance, should you prefer a vegetarian version, just forgo the meat and, if you like, add chopped bell peppers, celery and carrots in its place. Back in our pre-grain-free days, I sliced fresh corn off the cob and added it to this recipe. Truth be told – this time around we didn’t even miss it.
Black beans are obviously the staple in this chili. However, not everyone can digest this bean, especially during an episode of intestinal inflammation. We have strictly been using white navy beans for the last 6-8 months, as they are easier to digest. Since we have seen such an improvement in our daughter, I thought it time to venture out and try black beans. She tolerated them beautifully but waiting until she was out of intestinal distress and then soaking the beans 24 hours was essential. If you are unsure of your ability to handle them, just substitute cooked white navy beans for safety.
This past weekend this recipe won a chili cook off at our church’s fall festival. I had no idea it was a contest but just thought we were signing up to add a pot of chili to the dinner…true story! And to our friend, Andy, who is “not competitive” – there’s always next year.
I love this chili topped with scallions, chopped avocado and SCD yogurt. Though SCD yogurt contains no lactose and the casein is denatured, not everyone can tolerate it, especially at first (my daughter) but if you can (I do fine on it), it’s a delicious substitute for sour cream. I hope you enjoy!
- 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
- Drain soaked beans, place in large pot and cover with fresh water about 2 inches above beans.
- Add smashed garlic to beans and bring to a boil, then turn down to a simmer.
- Cook 2-3 hours or until beans are soft. Drain and set aside.
- Heat the same stockpot to medium. Add olive oil, then saute diced onion until soft.
- Add ground beef and sausage and brown, breaking apart with a spoon.
- Add roasted tomatoes, crushed tomatoes, broth (or water) and spices. Stir to combine well.
- Place the lid on the pot tilted, allowing steam to escape. Cook on medium low for about 30 minutes.
- This chili freezes well.
I made this chili today – even roasted the tomatoes! It was yummy, hearty, and not too acidic, the way chili usually is. And it was EASY to make. Thanks for the great recipe!!
I made a version of this chili today. I used black, white, and light red kidney beans. I roasted tomatoes and small multicolored sweet peppers and added them. I also used all ground lean beef. Instead of anything canned or packaged I used tomato juice and water for liquid. It is really good! Sorry if I took too many liberties, but I’m eating SCD and he isn’t. 🙂