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.
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.
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.
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.
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