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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.


* 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.