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Sprouted Kidney Bean Chili [Vegan]

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A chunky veggie chili made with sprouted beans and fresh spices and herbs for optimal digestion. Hearty kidney beans, sun-dried tomatoes, carrots, celeriac, parsnip, onion, ginger, and garlic make up this warming comforting bowl of chili. If that’s not already enough flavor, you'll pack it with even more punch from chili powder, paprika, fennel, fenugreek, bay leaves, curry leaves, and a few other little goodies. It may be a long list of fresh ingredients, but when everything stews together, it’s heaven in a bowl and well worth the extra effort. When you get just the right texture and mix of spices, it’ll feel and taste meaty, even though there’s no meat.

Sprouted Kidney Bean Chili [Vegan]






To Make the Vegan “Sausage” Spice Blend:

  • 1 tablespoon fennel seeds
  • 1 tablespoon fenugreek
  • 1 tablespoon mustard seeds
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon peppercorn

To Make the Chili:

  • 1 cup kidney beans; soaked & sprouted
  • 1-quart water
  • 1 cup carrots
  • 1 cup sun-dried tomatoes
  • 1/2 cup celeriac
  • 1/4 cup parsnip
  • 1/4 cup onions
  • 3-4 cloves garlic
  • 1 tablespoon ginger
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon; vegan “sausage” spice mix (above)
  • 1 teaspoon sea salt
  • 10 curry leaves; optional


  1. Soak the beans overnight for 8 hours, then rinse and drain twice per day until little tails have sprouted.
  2. Cut the veggies, carrots, celeriac, parsnip, and sun-dried tomatoes into bite-sized pieces. Quarter the onions and thinly slice the ginger and garlic.
  3. Add the rest of the ingredients, and stir it all together.
  4. Slow cook on high for 4 hours, turn down to low for 1-2 hours. Or cook on low for 8-9 hours.




Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.



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One comment on “Sprouted Kidney Bean Chili [Vegan]”

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6 Months Ago

Added brown lentils


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