Digestible chili recipe that uses low starch beans for a dish that is perfect for sensitive stomachs or those limiting carbs.
Place navy beans in a medium glass bowl and cover with filtered water. Stir in a tablespoon of ACV and let sit overnight or up to 24 hours.
Drain navy beans, rinse thoroughly, and place in a large pot. Cover with fresh water and then bring to a low boil on the stovetop. Cover and turn down the heat. Simmer for one hour or until the navy beans are soft.
When the navy beans are soft, drain the water, rinse/drain with fresh water one more time, and set aside.
Saute ground beef until just cooked through in a large skillet. Do NOT drain the fat. It is GOOD for you and very healing to the gut lining.
Add cooked navy beans and strained tomatoes. Stir on medium heat until hot.
Mix in chili powder and sea salt to taste.
Serve immediately.
Once cooled, refrigerate and enjoy as leftovers for up to four days.