Sprouted Kidney Bean Chili

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.

Sprouted Kidney Bean Chili [Vegan]

Ingredients

To Make the Vegan "Sausage" Spice Blend:

• 1 tablespoon fennel seeds
• 1 tablespoon fenugreek
• 1 tablespoon mustard seeds
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon peppercorn

To Make the Chili:

• 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 tablespoon ginger
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon; vegan "sausage" spice mix (above)
• 1 teaspoon sea salt
• 10 curry leaves; optional

Preparation

1. Soak the beans overnight for 8 hours, then rinse and drain twice per day until little tails have sprouted.
2. Cut the veggies, carrots, celeriac, parsnip, and sun-dried tomatoes into bite-sized pieces. Quarter the onions and thinly slice the ginger and garlic.
3. Add the rest of the ingredients, and stir it all together.
4. Slow cook on high for 4 hours, turn down to low for 1-2 hours. Or cook on low for 8-9 hours.

https://www.onegreenplanet.org/vegan-recipe/sprouted-bean-chili/