Sprouted Bean Chili for Optimal Digestion
Loaded with sprouted kidney beans, root veggies, spices and herbs.
Servings: 6
Ingredients
- 1 cup kidney beans; soaked & sprouted
- 1 quart water
- 1 cup carrots
- 1 cup sun-dried tomatoes
- 1/2 cup celeriac
- 1/4 cup parsnip
- 1/4 cup onions
- 3-4 cloves garlic
- 1 tbsp ginger
- 1 tbsp soy sauce
Spices & Herbs
- 2 bay leaves
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp; spice shaker mix; *see notes
- 1 tsp sea salt
- 10 curry leaves; optional
Instructions
- Soak the beans overnight for 8 hours, then rinse and drain twice per day until little tails have sprouted.
- Cut the veggies, carrots, celeriac, parsnip, and sun-dried tomatoes into bite-sized pieces. Quarter the onions and thinly slice the ginger and garlic.
- Add in the rest of the ingredients, and stir it all together.
- Slow cook on high for 4 hours, turn down to low for 1-2 hours. Or cook on low for 8-9 hours.
Notes
I kept my broth thin like soup, to thicken add about 1 tbsp cornstarch, or any other thickener of your choice. Adding potatoes to your chili will naturally thicken it, due to the starch in potatoes, but mixing potatoes and beans is a poor food combination and can lead to digestive discomfort.
*Spice Shaker can contain any of the following whole spices.
1 tbsp fennel seeds, 1 tbsp fenugreek, 1 tbsp mustard seeds, 1 tsp coriander, 1/2 tsp cumin, and 1/2 tsp peppercorn
*Spice Shaker can contain any of the following whole spices.
1 tbsp fennel seeds, 1 tbsp fenugreek, 1 tbsp mustard seeds, 1 tsp coriander, 1/2 tsp cumin, and 1/2 tsp peppercorn