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Chili - SCD Legal

Prep Time:

30 minutes

Cook Time:

40 minutes

Serves:

10 -12 servings

About the Recipe

This chili is great on a cold day and will last several days. You should wait to try this recipe until you have been on the SCD for several months and are stable.

Ingredients

  • 2 pounds of ground beef (you can also use ground chicken or ground turkey)

  • 1 small yellow onion

  • 1 green pepper

  • 1 red, yellow, or orange pepper

  • 1 jalapeno pepper

  • 3 -4 cloves of garlic minced

  • 1 tablespoon of olive oil

  • 1 can (14.5 oz) of petite diced tomatoes or 1 cup of fresh diced tomatoes

  • 1 can (6 oz) of tomato paste

  • 1 cup of presoaked black beans or 1 can (15 oz) of black beans **

  • 1 cup of presoaked kidney beans or can (15 oz) of kidney beans**

  • **if you are using canned ingrediants be sure to check the ingrediants for anything illegal and rinse the beans before adding them to the chili.

  • 1 tablespoon of cumin

  • 1 teaspoon of cayenne pepper

  • 1 tablespoon of chili powder

  • 1 tablespoon of salt

  • 1/2 teaspoon of black pepper

  • 3/4 teaspoon of red pepper flakes (leave these out if you don’t want it too spicy)

  • 1-2 cups of water (I usually just keep adding water until it has the amount of liquid too it that I prefer)

Preparation

Chop up the onions, peppers, and garlic and sauté them in a skillet with the olive oil until they have softened up. Set aside for now.


Brown, drain, and rinse the ground beef.


Add all of the ingrediants to a large pot and stir well. Add as much or as little water as you would like to get the amount of chili broth you prefer.


Cook on low for about 40 minutes stirring occasionally.


You can also cook this in the crockpot on low for 4-6 hours instead of on the stove.


Serve with shredded cheese on top!

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