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pan of keto chili on the stovetop

Keto Chili (GAPS legal too!)

Digestible chili recipe that uses low starch beans for a dish that is perfect for sensitive stomachs or those limiting carbs.

Course Main Course
Keyword gaps, keto
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Soak 8 hours
Total Time 9 hours 20 minutes
Servings 8
Calories 270 kcal
Author Sarah Pope

Ingredients

Instructions

  1. 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.

  2. 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.

  3. When the navy beans are soft, drain the water, rinse/drain with fresh water one more time, and set aside.

  4. 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.

  5. Add cooked navy beans and strained tomatoes. Stir on medium heat until hot.

  6. Mix in chili powder and sea salt to taste.

  7. Serve immediately.

  8. Once cooled, refrigerate and enjoy as leftovers for up to four days.

Nutrition Facts
Keto Chili (GAPS legal too!)
Amount Per Serving (1 cup)
Calories 270 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g30%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 75mg25%
Sodium 112mg5%
Potassium 323mg9%
Carbohydrates 7g2%
Fiber 1g4%
Protein 25g50%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.