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Sprouted Bean Chili for Optimal Digestion

Loaded with sprouted kidney beans, root veggies, spices and herbs.
Prep Time45 mins
Cook Time6 hrs
Total Time6 hrs 45 mins
Servings: 6
Author: Amanda Nicole Smith


  • 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


  • 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.


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