Marilyn Alm's White Bean Chili

Marilyn is the moderator of the BTVC - Yahoo SCD group. She is an amazing woman with a great deal of knowledge about SCD and cooking. Last year, I made this chili recipe to go on a Girl Scouts camping trip. It was very good by itself or with cheddar and SCD "sour cream" (dripped SCD yogurt). Thanks for continuing to wow me with your recipes Marilyn!!!!


Ingredients:
3 pounds lean ground beef
1 Onion chopped (or diced)
3 -5 cloves garlic pressed (or minced
2 46-ounce cans tomato juice
2 - 3 TBS legal chili powder (or more or less to taste)
1 TBS cumin (or more or less to taste)
1 pound lentils or navy pea bean soaked for 24 hours. Drain then rinse well.


Brown 3 pounds lean beef, with onion and garlic. 
Drain off fat, if desired. 
Add 2 46-ounce cans of tomato juice, chili powder, 1 cumin. Stir well. 
Add one pound lentils, previously soaked.
Simmer until lentils are tender and the tomato juice is cooked down and it's thick. 
This took about 3 hours.
Taste and adjust salt and pepper. Don't add salt while cooking or your beans will be tough.
I liked the navy pea beans because they held their texture so well. Lentils were just OK in this recipe.
Serve topped with lots of shredded cheddar cheese.

This mix freezes very well, and reheats easily.


I have made this with half the amount of tomato juice and it didn't take nearly as long to reduce and the taste was similar to the longer version. I also boiled the navy pea beans for 30 minutes before starting the chili to help it cook faster. 


Thanks again Marilyn, for all the hard work and wonderful recipes!!!