Vegan Sprouted 3-Bean Chili Recipe
All organic and gluten-free.
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
Calories: 310kcal
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