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!
- 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*
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.
* 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.