Join Thrive Market today for the best goods ever—click banner 👇
This epic vegan sprouted 3-bean chili recipe with organic ingredients is a far cry from the one my folks used to serve. In fact the two main ingredients they used were beef and cheese, with just a smidgen of veggie or legume, typically some onion flakes and a dab of canned pork and beans.
Well I didn’t figure out till later that most of my health issues growing up were because of meat, dairy, sugar, and processed foods. Like commercial breakfast cereals, bratwurst links, spam in the can—a World War II staple.
Consequently, I had eczema, hives, and a never-ending surge of ‘allergies’ that kept our doctor overworked, until I flipped it in my teens and went all organic, vegan, and gluten-free, and that’s when things got real.
Long story short, I now stack my recipes with the best ingredients, which is exactly what you’ll find in this delicious three-bean chili recipe with organic veggies, spices, and tons of legumes.
The reason I use black, kidney, and pinto beans in this recipe is because they’re all incredibly nutrient-dense. But especially black beans, which Dr. Michael Greger calls the healthiest of all:
“Black beans, considered the healthiest of beans, have the highest antioxidant count and “’potent inhibitory activity’” against human colon, liver, and breast cancer cells,” he says.
They also rock an amino acid called ergothioneine that “protects our DNA and acts as an intramitochondrial antioxidant.”
And by the way, you can clearly add more than three legumes to this recipe, like chickpeas, navy beans, soybeans, red beans, lentils, peas, on and on. Not to mention plant-based proteins like vegan burger and vegetarian sausage.
Here’s what you’ll need (full recipe below):
Ingredients
- Sprouted black & pinto beans.
- Kidney beans.
- Veggie burger.
- Tomatoes.
- Tomato paste.
- Red onions.
- Garlic.
- Bell peppers.
- Jalapeno peppers.
- Cilantro.
- Chili powder.
- Garlic powder.
- Cumin powder.
- Cayenne powder.
- Onion powder.
- Paprika.
- Date sugar.
- Vegan cheese.
- Olive oil.
- Pink salt.
- Black pepper.
- Worcestershire sauce.
- Bragg Amino acids.
- Nutritional yeast.
- Grains of Paradise.
- Veggie broth.
- Filtered water.
Another solid reason to eat a lot of vegan chili is that it’s packed with organic bioactive compounds. Foods like garlic, chili powder, jalapeno peppers, and red onions are exceptionally rich.
Not to mention cayenne pepper, paprika, fresh cilantro, and grains of paradise.
Equipment
- Skillet.
- Dutch oven (stock pot).
- Colander.
- Flatware and cutlery.
- Knife set.
- Cutting board.
- Crockery.
- Food storage container.
- Apron.
- Paper towels.
It’s also not hard to come up with tons of meal ideas using leftover chili. Think chili dogs, vegan chili burgers, nachos, tostados, cornbread, French fries, the works.
You can even use it in homemade veggie burgers, meatloaves, stews, and spicy bean soups. Make your own vegan burgers and freeze some for chili later on.
A lot of folks like chili over rice, or mixed with pasta and green salad.
It definitely rocks with Himalayan Tartary Buckwheat sourdough croutons and vegan cornbread. Melt some cheese on top and it’s dope. 😋
It’s also good to add raw organic garlic and nutritional yeast at the very end. They’re both heat sensitive and packed with nutrients.
Instructions
- After sprouting and rinsing the beans, heat the skillet with olive oil and brown the sausage or veggie burger, slowly adding all the other ingredients except the beans, garlic, cheese, tomatoes, and nutritional yeast.
- Set aside and cook the sprouted beans alone in filtered water for one to two hours until soft, then thoroughly rinse.
- Transfer to a stock pot and combine all the ingredients, stirring frequently on medium heat until the tomatoes are tender.
- Season to taste, adding garlic powder and nutritional yeast last. Top with vegan cheese, fresh cilantro, raw garlic, peppers, guacamole, olives, sour cream.
- Serve with cornbread, biscuits, or homemade bread and salad.
And about those sprouts . . .🌱
If you haven’t started sprouting yet, you should give it a try. Sprouted foods are way more nutrient-dense and bioavailable. 💚 🌱
However it’s important to source beans and seeds that are 100% organic and from a solid brand. I usually get them in bulk so I can inspect for dings, discoloration, and other defects that can harm quality. Most seeds and kits are sold at health food stores and online.
For more on sprouting go here. To get a kit on Amazon go here.
Sprouting Beans for Chili, Soups, & Dips
- Rinse your beans in filtered water with a splash of apple cider vinegar and soak for 15 minutes.
- Rinse again and transfer to a glass sprouting jar with enough filtered water to just cover them. Close the lid and put them in a cool dark place like a pantry closet to sit overnight.
- The next day, rinse in purified water, drain all the moisture out through the sieve, and tilt the jar on its side, gently scooting them apart.
- Place them on a shady windowsill or somewhere with indirect sunlight and rinse them the same way every day—water just enough to cover, some gentle swishes and swirls, then thoroughly rinse and back to sit.
- Repeat this step once a day for 2-5 days until they’re sprouted.
- Rinse again before cooking.
Chili also rocks with homemade bread, buckwheat biscuits, and crusty dinner rolls (recipe links below).
Enjoy ✌️
Vegan Sprouted 3-Bean Chili Recipe
Equipment
- Dutch oven (stock pot)
Ingredients
- 3 cups black beans. (sprouted)
- 3 cups pinto beans. (sprouted)
- 1 pack kidney beans. (cooked)
- 1-2 packs veggie burger (3 cups)
- 3 chopped tomatoes. (fresh)
- 1 pack tomato paste.
- 1 cup onions.
- 1/4 cup garlic.
- 1 cup bell peppers.
- 3/4 Jalapenos. (to taste)
- 1/2 bunch cilantro.
- 2 tbsp chili powder.
- 1 1/2 tbsp garlic powder.
- 1 tsp cumin.
- 1 tsp cayenne. (to taste)
- 2 tbsp onion powder.
- 1 tsp paprika.
- 1 tbsp date sugar.
- 2 cups vegan cheese.
- 3 tbsp extra-virgin olive oil.
- 1 tbsp pink salt.
- 1 tbsp black pepper.
- 2 tbsp Worcestershire sauce.
- 2 tbsp Bragg liquid aminos.
- 1/2 cup veggie broth.
- 4 tbsp nutritional yeast.
- 2 tbsp grains of paradise.
- 1/2 gal Filtered water.
Instructions
- After sprouting and rinsing the beans, heat the skillet with olive oil and brown the veggie burger, slowly adding all the other ingredients except the beans, garlic powder, cheese, tomatoes, and nutritional yeast.
- Set aside and cook the sprouted beans alone in filtered water for one to two hours until soft, then thoroughly rinse.
- Transfer to a stock pot and combine all the ingredients, stirring frequently on low/medium heat until the tomatoes are tender.
- Season to taste, adding garlic powder and nutritional yeast last, then set aside for at least 15 minutes.
- Top with vegan cheese, fresh cilantro, raw garlic, peppers, guacamole, olives, sour cream, etc.
- Serve with cornbread, biscuits, or homemade bread and green salad.
- Double/triple the recipe for big batch.
Nutrition
As an Amazon Associate, we earn commissions from qualifying purchases.
Keep Reading 📚
Himalayan Tartary Buckwheat Sourdough Bread
Himalayan Tartary Buckwheat Banana Bread
Himalayan Tartary Buckwheat Waffles
Himalayan Tartary Buckwheat Blueberry Muffins
HT Buckwheat Chocolate Chip Cookies
Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Porridge
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only. Learn more here.
