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Sprouted Chili

A simple slow cooker vegetarian chili with sprouted pinto and black beans. It's hearty, bursting with flavour and a wonderful set and forget meal!
8 Hours
6 Servings
Pairs perfectly with cool evenings and good company.

This vegetarian Sprouted Chili is bursting with flavour and nutrition, and it’s very easy to make. Simply chop the veggies, throw everything in a slow cooker and let it simmer. That’s it! With very little hands on time, it’s a great weeknight meal to prepare in the morning and simply scoop into bowls at dinner time. Not only is it convenient, but the slow simmer develops wonderful, rich flavours. It’s also hearty and satisfying, we promise you won’t miss the meat at all. 

Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Because sprouted beans have already been soaked during the sprouting process, no pre-soaking is required. 

ingredient tips & substitutions

  • Fresh garlic – If you prefer garlic powder, use 1 tbsp.
  • Green Pepper can be swapped for any colour of bell pepper.
  • How many jalapeno seeds you include will determine how spicy your chili is. For a very mild chili, remove all the seeds. Add all of the seeds for med-hot, or include any amount in between!
  • For Canned diced tomatoes, there are usually several kinds with added spices. We prefer the plain tomatoes and adding our own spices.
  • For the broth, you can use whatever kind you prefer. Veggie, chicken, beef, and bouillon cubes, paste or powder (mixed with water) will all work. 

variations

  • Replacing some of the beans with sprouted chickpeas would also be delicious! Just make sure the total amount of beans stays the same. 
  • If you enjoy a meaty taste/texture you can add cooked beef or turkey when adding the ingredients to the pot
  • Try replacing some of the broth with beer for a fun variation!
  • You can switch up the veggies for a new chili every time. Sweet potato, celery and corn would all be great options. 

Can i make sprouted chili ahead of time?

Absolutely, chili actually tastes even better the next day. It will store for several days in an airtight container in the fridge. It also freezes beautifully! You can even freeze in individual portions for easy grab and go lunches.  

You can also chop vegetables the night before to make putting your chili together even easier in the morning. If you would like to speed up the simmering time, feel free to pre-cook the beans in a pressure cooker. However, we love the slow simmer because it helps the beans take on the delicious spices and develop a richer flavour. 

How can i tell when my sprouted chili is done?

Every slow cooker is a little bit different, so make sure you test a few beans to tell if your sprouted chili is ready. Take out a few beans (careful they will be VERY hot) and cut them in half. The beans are fully cooked when there is no white starch remaining in the middle. Sprouted black beans and pinto beans hold their shape well, so you don’t have to worry about chili mush if you leave it a little too long. 

Can i Make sprouted chili without a slowcooker?

Yes! We give stove top instructions in the recipe, but note that simmering on the stove requires more monitoring. We recommend stirring regularly and ensuring that there is enough liquid. It cooks faster with a more vigorous simmer but will also require more liquid. 

Sprouted Chili

A simple, one-pot vegetarian chili with sprouted pinto and black beans. It's hearty, bursting with flavour and a wonderful set and forget meal!
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6

What You'll Need:

  • 1 cup Second Spring Sprouted Black Beans (dry)
  • 1 cup Second Spring Sprouted Pinto Beans (dry)
  • 1 large yellow onion, chopped
  • 3 large garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 large carrot, chopped
  • 1 jalapeno, diced*
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp black pepper
  • 1 large (28oz) can diced tomatoes
  • 3 tbsp tomato paste
  • 4 cups broth
  • salt to taste*

How To Make It:

  • Chop onion, pepper, jalapeno and carrot, and mince garlic. Add to a large crock pot with the remaining ingredients. Stir and cook on high until it thickens and beans are tender, about 7-8 hours. Taste and add salt if needed.
  • Alternatively, add ingredients to a large pot on the stove. Add an additional 4 cups of water or broth and bring to a vigorous boil for 10 minutes. Then, turn to med-low and cover (you should still have a good simmer). Cook until it thickens and beans are tender, about 4 hours, stirring occasionally and adding more water if necessary. Once cooked, taste and add salt if needed.
  • Serve as-is, with cornbread, or topped with things like sour cream, cheddar cheese, green onion, avocado etc.

Notes

* How many jalapeno seeds you include will determine how spicy your chili is. Remove all seeds for a very mild chili (those who like spice can always add a dash of hot sauce to their bowl). Adding them all will make a medium-hot chili. 
* I always taste and add salt at the end if needed because diced tomatoes and broth often have added salt. 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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