SCD Recipe: Chili

This is one of Mark's favorites. This has been adapted from the book, Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Ingredients:

• 1/3 cup dried red kidney beans
• 1 T olive oil
• 2 cloves garlic, minced
  
• 1 medium onion, chopped
• 1 T chili powder
• 1 tsp cumin powder
• 1 lb ground beef
• 5 plum tomatoes, chopped

Soak the kidney beans in water for 10 to 14 hours -- the water level should be above the beans. During this time, rinse the beans and add fresh water if the water becomes too bubbly from the "gas" released from the beans.

After soaking, cook the beans by putting them in a pot of fresh water, bringing the water to a boil, and then simmering until they are soft and cooked through, 1 to 2 hours.

In a separate pot, heat the olive oil, and brown the garlic and onion for 2 to 4 minutes. Add the chili and cumin powders, and stir for 1 to 2 minutes. Add the beef and tomatoes and cook until done, approximately 20 minutes. Add the pre-cooked, drained kidney beans and mix until well blended.

NOTES: I cook a whole bag of dried red kidney beans and store the extra beans in the fridge so I can quickly make another pot of chili. Also, after the meat is browned and spices added I go ahead and add the tomatoes, beans, and some water and let it cook for about 20 minutes or until it's done. Remember, to be SCD-friendly don't use canned beans. :)