White Bean Chili
White bean chili recipe blended in a base of bone broth and low carb navy beans for a mildly spicy flavor experience uniquely different from traditional tomato-based versions.
Ingredients
- 1.5 pounds ground beef preferably grassfed
- 1-1.5 cup dried navy beans preferably sprouted
- filtered water omit if using sprouted beans
- 1 Tbsp apple cider vinegar omit if using sprouted beans
- 1.5 cups chicken broth
- 1 Tbsp ghee or butter
- 6 ounces pepper jack cheese shredded
- 1 green pepper seeded and coarsely chopped
- 1 red, orange or yellow pepper seeded and coarsely chopped
- 1 medium yellow onion chopped
- 1-2 cloves garlic minced
- 1 Tbsp fresh lime juice
- 1.5 tsp ground cumin
- 1-2 tsp sea salt to taste
Instructions
-
Place navy beans in a medium glass bowl and cover with filtered water. Stir in a tablespoon of raw apple cider vinegar or lemon juice and let sit overnight (or up to 24 hours). Drain beans and rinse thoroughly.
-
If using sprouted navy beans, skip above step.
-
Cover soaked or sprouted navy beans with fresh, filtered water and bring to a low boil on the stovetop. Cover and turn down the heat. Simmer for one hour or until soft.
-
While the beans are cooking, 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.
-
Melt ghee in a separate fry pan and saute chopped onions, peppers, and minced garlic until soft. Stir in sea salt and cumin and blend together with the cooked ground beef.
-
When beans are cooked, drain and rinse.
-
Add cooked navy beans and chicken broth to pan of ground beef and vegetables. Simmer on low for about 30 minutes to blend the flavors and thicken the chili slightly.
-
Remove pan from heat and stir in shredded pepper jack cheese and lime juice.
-
Serve immediately. I enjoy this chili on a bed of basmati white rice.
-
Once cooled, refrigerate in a covered container (glass is best for preserving flavor) and enjoy as leftovers for up to four days.