Sprouted Kidney Bean Chili
[Vegan]
Author Bio
Amanda Nicole Smith is all about pure food and fitness, which make up what she...
Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents. Read more about Amanda Nicole Smith
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Sprouted Kidney Bean Chili [Vegan]
A chunky veggie chili made with sprouted beans and fresh spices and herbs for optimal digestion. Hearty kidney beans, sun-dried tomatoes, carrots, celeriac, parsnip, onion, ginger, and garlic make up this warming comforting bowl of chili. If that’s not already enough flavor, you'll pack it with even more punch from...
A chunky veggie chili made with sprouted beans and fresh spices and herbs for optimal digestion. Hearty kidney beans, sun-dried tomatoes, carrots, celeriac, parsnip, onion, ginger, and garlic make up this warming comforting bowl of chili. If that’s not already enough flavor, you'll pack it with even more punch from chili powder, paprika, fennel, fenugreek, bay leaves, curry leaves, and a few other little goodies. It may be a long list of fresh ingredients, but when everything stews together, it’s heaven in a bowl and well worth the extra effort. When you get just the right texture and mix of spices, it’ll feel and taste meaty, even though there’s no meat.
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Ingredients You Need for Sprouted Kidney Bean Chili [Vegan]
How to Prepare Sprouted Kidney Bean Chili [Vegan]
- 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 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.
Nutritional Information
Per Serving: Calories: 201 | Carbs: 35 g | Fat: 4 g | Protein: 10 g | Sodium: 828 mg | Sugar: 7 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Added brown lentils