1. Soak beans in water overnight the night before you plan on serving the chili.
2. Combine elk, onion, garlic and coconut oil in a Dutch oven; cook over medium high heat until lightly browned. Add the next 15 ingredients and bring to a boil. Reduce heat and simmer for 2 hours partially covered stirring occasionally. Add more beef broth if mixture becomes too thick.
3. To serve; place a generous handful of spinach into the bottom of a bowl. Ladle 1-2 cups chili into bowl; garnish with reserved chopped red pepper, green onion and serve.
I discovered the scarlet heirloom bean traveling through Jackson Hole Wyoming. I immediately fell in love with these large tasty nutritious beans; they are a fantastic staple to have around the house. Beans are not only filling but very nutritious which is a great combination if one is looking at weight loss. This can be turned into a wonderful vegetarian chili simply by removing the meat. In this recipe you can substitute organic hamburger for elk and kidney beans for the scarlet heirloom bean if desired. Be sure to soak the beans overnight, otherwise you may find this recipe explosively delicious.